Traditional Nicaraguan Vigorón Recipe (Cabbage & Yuca)
Vigorón is a vibrant and authentic Nicaraguan dish featuring a combination of yuca (cassava), cabbage, and pork rind. Its flavors and ingredients capture the essence of Central and Latin American cuisine, with the earthy yuca and zesty hint of fresh lime.The dish typically consists of a light cabbage salad layered with boiled yuca and crispy pork skin, creating a delightful blend of textures and flavors.
Ingredients
- 2 pounds fresh yuca root (cassava)
- 1 small head cabbage
- 2 plum tomatoes diced
- 1/2 cup apple cider vinegar
- 1 large lime
- 2 tsp salt
- 1/2 lb chicharrones (pork rinds)
- 1 white onion minced
Instructions
- Peel the yuca root and rinse under cold water. Place into a large pot of salted water on a high heat.
- Bring the pot to a boil and then turn down to simmer. Boil until the yuca is soft enough to stick a fork through.
- In a large bowl, begin to assemble your curtido salad. Shred the cabbage into fine strips and leave in a bowl of cold water for 10 minutes before rinsing and tossing with the chopped tomatoes, onion and apple cider vinegar.
- Season the curtido salad with salt and vinegar to taste. Refrigerate until later.
- When the yuca is boiled, remove it from the pot and slice lengthways in half or quarters to create big chunks.
- Now begin to assemble your Vigorón. Distribute the yuca on to plates, top with your curtida salad and chicharrones (pork skin).
- Add a wedge of lime to the side of each portion.
- Serve and enjoy!
Nutrition
Calories: 707kcalCarbohydrates: 94gProtein: 39gFat: 19gSaturated Fat: 7gCholesterol: 54mgSodium: 2232mgFiber: 6gSugar: 7g
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