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