Nicaragua / Main
Vigorón
Boiled cassava with pork crackling and cabbage salad, served on a banana leaf.
Ingredients
- Cassava1.2 kg
- Pork skin with fat800 g
- Cabbage500 g
- Tomatoes3
- Onion1
- White vinegar100 ml
- Limes3
- Hot chilli1
- Banana leaf, to serve on5
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Shred the cabbage finely and mix it with the tomatoes, onion, vinegar, lime juice and salt.
Leave the curtido to pickle at least an hour, stirring it now and then.
Cut the pork skin into squares, salt it and leave it twenty minutes.
Render the skin in its own fat over a low heat for forty minutes.
Raise the heat and fry ten minutes more, until the crackling puffs and turns crisp.
Boil the cassava in salted water until tender, having cut out the woody core.
Lay the cassava on a banana leaf, the curtido over it and the crackling on top, with the chilli.
