Entree: Costa Rica – National Cuisine – Vigorón (Boiled cassava topped with tangy cabbage slaw and crispy fried pork rinds)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 20 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) yuca (cassava), peeled and cut into 3-inch (7 cm) pieces
- 1 lb (450 g) pork belly, skin-on, cut into 1-inch (2.5 cm) pieces (for chicharrones)
- 2 cups (480 ml) vegetable oil, for frying
- 1 small head green cabbage, about 1 lb (450 g), shredded
- 1 medium red onion, thinly sliced
- 1/2 cup (120 ml) white vinegar
- 2 tbsp (30 ml) fresh orange juice
- 1 tbsp (15 g) granulated sugar
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 ml) chopped fresh cilantro (optional)
- Lime or orange wedges for serving
- Banana or plantain leaves for serving (optional)

Instructions

1. Place the yuca pieces in a large pot and cover with cold salted water. Bring to a boil, reduce heat and simmer until tender and easily pierced with a fork, about 20–25 minutes. Drain and set aside.
2. Meanwhile, prepare the curtido: toss shredded cabbage and sliced onion in a bowl with white vinegar, orange juice, sugar, 1 tsp salt, and black pepper. Let sit 15–30 minutes to soften and develop flavor; stir in chopped cilantro if using.
3. For the chicharrones: place pork belly pieces in a saucepan and cover with water. Bring to a simmer and cook until most of the water has evaporated and the pork has rendered some fat, about 20–25 minutes. Carefully remove pieces and transfer to a plate.
4. Heat 2 cups (480 ml) vegetable oil in a heavy skillet or saucepan over medium-high heat until shimmering. Fry the pork pieces in batches until deeply golden and crisp, about 6–10 minutes per batch. Transfer to paper towels to drain and sprinkle lightly with salt.
5. To assemble, place warm boiled yuca on a plantain leaf or plate, top with a generous scoop of curtido and a handful of hot chicharrones. Serve with lime or orange wedges for squeezing over the dish.
6. Eat immediately while the chicharrones are crisp and the yuca is warm.