Nicaraguan Vigorón is Central American fast food. Boiled yuca is mixed with crunchy pork rinds and covered with a spicy cabbage slaw.This meal-in-one is served on a banana leaf and makes up many a Nicaraguan meal.
- 2 pound yucca (fresh or frozen, peeled)
- 3 cup finely shredded green cabbage
- 4 plum tomatoes (finely diced)
- 1 white onion (finely diced)
- 2 tablespoon white vinegar
- 2 tablespoon freshly squeezed lime juice
- 1 ½ teaspoon kosher salt
- oil for frying
- 1 cup large diced pork belly
- hot sauce
Bring the yucca to boil in a large pot with 1 teaspoon of salt; once you’ve got a roiling boil, reduce heat and continue boiling on medium until the yucca is fork-tender (about 20 minutes). Drain and cool. Then, use your fingers or a knife to peel the thick, rope-like vein from the yucca. Set aside.
Bring water to boil in a large pot and immerse the cabbage to blanch for one minute. Drain the cabbage and set aside.
Mix the tomato, onion, vinegar, remaining salt, and lime in a bowl before adding the cabbage. Toss the ingredients well. This is the slaw.
Fry pork belly in oil until dark and crispy.
Place a clean banana leaf on a plate. Arrange yucca atop leaf in finger-sized chunks. Place a handful of pork cracklings on the yucca and finish with a generous helping of slaw, crowning the dish.
Serve immediately with hot sauce on the side.