Entree: Nicaragua – National Cuisine – Vigorón (cassava with chicharrón and curtido)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 15 min

Total 1 hr

Ingredients

- 2 lb (900 g) yuca (cassava), peeled and cut into 2–3 inch chunks
- 1 tbsp (15 g) salt for boiling
- 1 lb (454 g) chicharrón (fried pork belly/pork rinds), chopped
- 4 cups (280 g) shredded green cabbage
- 1/2 cup (75 g) red onion, thinly sliced
- 1/4 cup (60 ml) white vinegar
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (12 g) granulated sugar (optional, to balance acidity)
- 1 tsp (1 g) dried oregano
- 1 tsp (5 g) salt (for curtido)
- 1/2 tsp (2.5 g) black pepper
- 1 small ripe tomato, sliced
- 2 tbsp (8 g) chopped fresh cilantro (optional)
- Banana leaves or large lettuce leaves for serving (if available)
- Lime wedges for serving

Instructions

1. Put the yuca and 1 tbsp (15 g) salt in a large pot, cover with cold water, bring to a boil, then simmer until tender and the core can be removed easily, 20–30 minutes; drain and discard any fibrous cores, keeping chunks whole or halved.
2. Meanwhile make the curtido: in a bowl combine shredded cabbage, sliced red onion, white vinegar, lime juice, sugar (if using), dried oregano, 1 tsp (5 g) salt and 1/2 tsp (2.5 g) black pepper; toss well and let sit at least 15 minutes for flavors to meld.
3. If chicharrón is purchased pre-fried and a bit soft, crisp it in a dry skillet over medium heat 3–5 minutes or in a 400°F (200°C) oven for 5–7 minutes; keep chopped and ready.
4. To assemble: arrange banana leaf or lettuce on a platter, place warm yuca pieces atop the leaf, heap curtido over the yuca, then top with a generous portion of chopped chicharrón; garnish with tomato slices and chopped cilantro.
5. Serve immediately with lime wedges so each diner can squeeze fresh lime over their portion; encourage mixing the crunchy chicharrón with the tender yuca and tangy curtido as traditionally eaten.