Appetizer · Latin American · Snack ·

Tangy Nicaraguan Vigorón with Yuca and Crispy Pork Rinds

Name: Tangy Nicaraguan Vigorón with Yuca and Crispy Pork Rinds
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Appetizer
Ingredients: Yuca, 2 lbs yuca — peeled and cut into 3-inch chunks; Salt, 1 Tbsp salt; Water, Enough to cover the yuca; Cabbage, 2 cups cabbage — finely shredded; Tomato, 1 medium tomato — diced; Onion, 1 small onion — thinly sliced; Lime juice, 1/4 cup lime juice; Orange juice, 1/4 cup orange juice; Salt & pepper, Salt and pepper to taste; Pork belly, 1 lb pork belly — skin on, cut into 1-inch pieces; Salt, 1 tsp salt; Oil, Oil for frying; Fresh cilantro, Fresh cilantro — chopped; Lime wedges, Lime wedges

Dive into the vibrant flavors of Nicaragua with this delightful mix of tender yuca, zesty cabbage salad, and crunchy pork rinds.

4.8(700 reviews)

·By Ethan Brooks·November 10, 2025

Tangy Nicaraguan Vigorón with Yuca and Crispy Pork Rinds — Appetizer served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Yuca

For the Salad

For the Pork Rinds

Optional Garnishes

Nutrition

Per serving

Calories: 743 kcal
Protein: 15.5 g
Carbs: 76.3 g
Fat: 43.4 g
Fiber: 5.8 g

Whole recipe

Total

Calories: 2971 kcal
Protein: 61.8 g
Carbs: 305.2 g
Fat: 173.5 g
Fiber: 23.2 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Yuca 2 lbs yuca — peeled and cut into 3-inch chunks	1136	5	272	0.8	16
Salt 1 Tbsp salt	0	0	0	0	0
Water Enough to cover the yuca	0	0	0	0	0
Cabbage 2 cups cabbage — finely shredded	44	2	10	0.2	4
Tomato 1 medium tomato — diced	22	1	5	0.2	1.5
Onion 1 small onion — thinly sliced	28	1	7	0.1	1.2
Lime juice 1/4 cup lime juice	13	0.2	4	0.1	0.1
Orange juice 1/4 cup orange juice	27	0.5	6	0.1	0.2
Salt & pepper Salt and pepper to taste	0	0	0	0	0
Pork belly 1 lb pork belly — skin on, cut into 1-inch pieces	1456	52	0	145	0
Salt 1 tsp salt	0	0	0	0	0
Oil Oil for frying	240	0	0	27	0
Fresh cilantro Fresh cilantro — chopped	2	0.1	0.2	0	0.1
Lime wedges Lime wedges	3	0.1	1	0	0.1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Salad

1
Combine Salad Ingredients
In a large mixing bowl, combine shredded cabbage, diced tomato, and sliced onion.
2
Add Citrus Juices
Pour lime juice and orange juice over the salad mixture.
Tip: Adjust the lime juice according to your taste preference for a more acidic kick.
3
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

1
Boil the Yuca
In a large pot, boil the yuca chunks in salted water until tender, about 25-30 minutes.
Tip: Ensure yuca is thoroughly boiled until soft to avoid toxicity.
2
Drain and Core
Drain the yuca and remove any woody cores.
3
Keep Warm
Keep warm until serving.

How to Make Tangy Nicaraguan Vigorón with Yuca and Crispy Pork Rinds

Total time: 2 h · Yields 4 servings

1
Pork Rinds Frying
Heat oil in a deep skillet and fry the pork belly pieces until crispy and golden brown.
2
Yuca Boiling
Boil yuca chunks in salted water until fork-tender.
3
Salad Marination
Allow the cabbage salad to marinate while other components are being prepared.