Vigorón is a popular Nicaraguan street and market dish built from boiled yuca, chicharrón, and sharp cabbage curtido.
The pork belly renders slowly in its own fat while the yuca simmers and the lightly massaged salad develops its tang.
Cook the yuca only until tender and naturally split, then remove the tough central fibre before plating.
Serving Suggestions
Serve immediately on plates or banana leaves with extra curtido and hot sauce at the table.
Recipe Notes
Prepare the curtido ahead, but keep cooked yuca and chicharrón separate until serving so their textures remain distinct.
Nicaraguan Vigorón
Nicaraguan boiled yuca topped with crisp chicharrón and tangy cabbage-tomato curtido.
Equipment
- Large pot
- Heavy skillet or Dutch oven
- Mixing bowl
- Slotted spoon
- Chef’s knife
Ingredients
Yuca and Chicharrón
- 3 lb fresh yuca peeled and cut into large pieces
- 1 1/2 lb skin-on pork belly cut into 2-inch pieces
- 2 tsp fine salt divided
- 1/2 cup water for starting the pork
Cabbage Curtido
- 6 cups green cabbage thinly shredded
- 2 medium ripe tomatoes diced
- 1/2 medium red onion thinly sliced
- 1/3 cup fresh lime juice
- 1/4 cup white vinegar
- 1 tsp fine salt
- 1/2 tsp ground black pepper
Instructions
Prepare the Curtido:
- Toss the cabbage, tomatoes, and onion with the lime juice, vinegar, salt, and pepper.
- Massage lightly for 1 minute, then cover and rest for at least 30 minutes. Drain excess liquid before serving.
Cook the Yuca:
- Place the yuca in a large pot, cover generously with water, and add 1 teaspoon of the salt.
- Simmer for 25 to 35 minutes, until tender and beginning to split. Remove any firm central fibres and keep warm.
Make the Chicharrón:
- Put the pork belly, water, and remaining salt in a heavy pan. Cover and simmer over medium-low heat until the water evaporates and the pork begins to render.
- Uncover and fry the pork slowly in its own fat, turning often, until tender inside and irregularly crisp outside, 35 to 45 minutes. Drain briefly.
Assemble:
- Arrange warm yuca on plates or banana leaves. Add chicharrón and a generous loose spoonful of curtido, then serve at once.
Notes
- Fresh yuca should be peeled past the pinkish layer before cooking.
- The curtido can be prepared one day ahead; add the tomatoes a few hours before serving for the best texture.
Nutrition
Calories: 695kcalCarbohydrates: 70gProtein: 20gFat: 39gSaturated Fat: 14gCholesterol: 72mgSodium: 890mgFiber: 7gSugar: 7g