Nicaraguan Vigorón Recipe

The Nicaraguan Vigorón Recipe is a classic dish that captures the essence of Central American flavors. This recipe brings together yuca, pork rinds, and tangy cabbage slaw in a tasty blend.

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5 from 1 vote

Prep Time: 30

Cook Time: 1 30

Total Time: 2

Course: Main Course

Cuisine: Nicaraguan

Keyword: Nicaraguan Vigorón Recipe

Servings: Servings

Calories: 909 kcal

Equipment

Large pot: Used to cook the yuca until tender.
Frying pan: Used to fry the pork rinds until crispy.
Mixing bowl: Used to combine the cabbage slaw ingredients.
Serving platter: Used to present the Vigorón dish.

Ingredients

2 pounds yuca cassava
2 pounds pork belly
2 tablespoons vegetable oil
4 cups cabbage shredded
2 cups tomatoes diced
1 cup red onion thinly sliced
1 cup vinegar
1 teaspoon dried oregano
8 slices of lemon
8 tablespoons pork cracklings chicharrones
Salt to taste

Instructions

Peel the yuca and cut it into 2-inch chunks.
In a large pot, bring water to a boil and add salt. Cook the yuca until tender, 20-30 minutes. Drain and set aside.
In another pot, add the pork belly and enough water to cover it. Bring to a boil and cook for about 40 minutes or until the pork is tender. Remove from the pot and let it cool.
Once cooled, slice the pork belly into thin pieces.
Heat vegetable oil in a skillet over medium heat. Fry the sliced pork belly until crispy and golden brown. Remove from heat and set aside.
In a bowl, combine the shredded cabbage, diced tomatoes, and sliced red onion. Add vinegar, salt, and dried oregano. Toss to combine.
To assemble the dish, place a portion of cooked yuca on a plate. Top it with a serving of the cabbage mixture and a few slices of crispy pork belly.
Garnish with a slice of lemon and a tablespoon of pork cracklings (chicharrones) on top.
Serve and enjoy!

Notes

Cook the yuca until tender but still firm to maintain its texture.

Make sure the pork rinds are crispy and well-drained before adding them to the dish.

For extra flavor, marinate the pork rinds with spices before frying.

Adjust the amount of vinegar and lime juice in the cabbage slaw according to your taste preference.

Serve the Vigorón immediately after assembling to enjoy the contrast of textures.

Nutrition

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