Entree: Nicaragua – Northern Culinary Region – Vigorón (Boiled cassava topped with tangy cabbage slaw and crispy pork rinds)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 20 min

Total 1 hr

Ingredients

- 1½ lb (680 g) yuca (cassava), peeled and cut into 2–3 inch pieces
- 8 oz (225 g) chicharrón or crispy fried pork pieces
- 4 cups (340 g) green cabbage, finely shredded
- 1 small red onion, thinly sliced, approx. 4 oz (115 g)
- ½ cup (120 ml) white vinegar
- 1 tbsp (15 g) granulated sugar
- 1 tsp (5 g) kosher salt, plus more to taste
- 2 tbsp (30 ml) fresh lime juice (from about 1–2 limes)
- 1 tbsp (15 ml) vegetable oil (optional, for reheating crisp chicharrón)
- Banana leaves for serving (optional)

Instructions

1. Prepare yuca and curtido: Place yuca pieces in a large pot and cover with cold water; add 1 tsp salt, bring to a boil, then simmer until yuca is tender and a fibrous core can be removed, about 20–30 minutes; drain and keep warm. Meanwhile, make the curtido by tossing shredded cabbage and sliced onion with vinegar, sugar, 1 tbsp lime juice, and a pinch of salt; let sit at room temperature at least 20 minutes so flavors meld.
2. Finish and assemble: If chicharrón needs crisping, warm 1 tbsp oil in a skillet and briefly re-crisp the pieces; plate a banana leaf if using, arrange warm yuca, top with a generous mound of curtido, scatter chicharrón on top, drizzle remaining lime juice to taste, and serve immediately so textures contrast.