Vigorón (Cabbage and Cassava) is a traditional Nicaraguan recipe for a classic salad of cassava (yucca) and cabbage served with chicharrones (pork rinds). The full recipe is presented here and I hope you enjoy this classic Nicaraguan version of: Cabbage and Cassava (Vigorón).
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Vigorón is a wonderfully fresh Nicaraguan cassava (yuca) salad served with pork rind. A traditional and authentic Central American dish that's counted amongst the national dishes of Nicaragua.
Ingredients:
1kg fresh cassava
1 small head of cabbage
2 plum tomatoes, diced
120ml cider vinegar
1 large lime
2 tsp salt
225g chicharrones (pork rinds)
1 white onion ,minced
Method:
Peel the cassava and rinse under cold water. Place in a large pan of salted water over high heat. Bring to a boil, then reduce to a simmer and continue cooking for about 30 minutes or until the cassava is fork tender.
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 cassava has boiled, remove it from the pan 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).
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