Vigorón
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The Tale of Vigorón
Story updated
Vigorón, a plate of boiled yuca, pork cracklings, and cabbage slaw, is closely associated with Granada, Nicaragua, where local tradition credits a market vendor known as "La Yoya" with popularizing it in the mid-20th century, though the details of that story aren't firmly documented history.
Ingredients
Scale:· 4 servings
- 2 lbs yuca, peeled and cut into chunks
- 1 lb pork chicharrón (fried pork belly)
- 2 cups shredded cabbage
- 1 tomato, diced
- 1/2 red onion, thinly sliced
- 1/4 cup vinegar
- Salt, to taste
- Banana leaves, for serving (optional)
Instructions
- 1Boil the yuca in salted water until very tender, about 30 minutes.
- 2Meanwhile, toss cabbage, tomato, and onion with vinegar and salt to make the curtido salad.
- 3Let the curtido sit at least 15 minutes to soften slightly.
- 4Drain the yuca and arrange on a plate or banana leaf.
- 5Top with pieces of chicharrón.
- 6Finish with a generous portion of the curtido on top and serve warm.
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