Tangy Nicaraguan Vigorón with Yuca and Crispy Pork Rinds
A traditional Nicaraguan street food classic
Dive into the vibrant flavors of Nicaragua with this delightful mix of tender yuca, zesty cabbage salad, and crunchy pork rinds.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Yuca
For the Salad
For the Pork Rinds
Optional Garnishes
Preparation
Marinating the Salad
Combine Salad Ingredients
In a large mixing bowl, combine shredded cabbage, diced tomato, and sliced onion.
Add Citrus Juices
Pour lime juice and orange juice over the salad mixture.
Adjust the lime juice according to your taste preference for a more acidic kick.
Season and Toss
Season with salt and pepper, then toss well. Allow it to sit for at least 30 minutes to marinate.
Preparing the Yuca
Boil the Yuca
In a large pot, boil the yuca chunks in salted water until tender, about 25-30 minutes.
Ensure yuca is thoroughly boiled until soft to avoid toxicity.
Drain and Core
Drain the yuca and remove any woody cores.
Keep Warm
Keep warm until serving.
Cooking Process
Pork Rinds Frying
Heat oil in a deep skillet and fry the pork belly pieces until crispy and golden brown.
Yuca Boiling
Boil yuca chunks in salted water until fork-tender.
Salad Marination
Allow the cabbage salad to marinate while other components are being prepared.
Plating & Serving
Tangy Nicaraguan Vigorón with Yuca and Crispy Pork Rinds
Tangy Nicaraguan Vigorón with Yuca and Crispy Pork Rinds
Plating & Serving
Arrange a portion of boiled yuca on a plate or banana leaf. Top with a generous scoop of cabbage salad followed by crispy pork rinds. Garnish with cilantro and serve with lime wedges for added zest.