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Nicaraguan vigorón with boiled yuca, chicharrón, and cabbage curtido on a banana leaf.

Nicaraguan Vigorón

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Nicaraguan boiled yuca topped with crisp chicharrón and tangy cabbage-tomato curtido.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Curtido Rest 30 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Nicaraguan
Calories: 695
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large pot
  • Heavy skillet or Dutch oven
  • Mixing bowl
  • Slotted spoon
  • Chef's knife

Method
 

Prepare the Curtido:
  1. Toss the cabbage, tomatoes, and onion with the lime juice, vinegar, salt, and pepper.
  2. Massage lightly for 1 minute, then cover and rest for at least 30 minutes. Drain excess liquid before serving.
Cook the Yuca:
  1. Place the yuca in a large pot, cover generously with water, and add 1 teaspoon of the salt.
  2. Simmer for 25 to 35 minutes, until tender and beginning to split. Remove any firm central fibres and keep warm.
Make the Chicharrón:
  1. 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.
  2. 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:
  1. Arrange warm yuca on plates or banana leaves. Add chicharrón and a generous loose spoonful of curtido, then serve at once.

Nutrition

Calories: 695kcalCarbohydrates: 70gProtein: 20gFat: 39gSaturated Fat: 14gCholesterol: 72mgSodium: 890mgFiber: 7gSugar: 7g

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.