International Recipes and Cooking Around the World

Vigorón

Vigorón Recipe (Nicaraguan yuca, pork rind and cabbage salad)
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(Nicaraguan yuca, pork rind and cabbage salad)

3
Average: 2.1 (76 votes)

Vigorón is Nicaraguan fast food. Boiled yuca (cassava) 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 breakfast or late-night snack. The best vigorón is said to come from Granada. It is also popular in Costa Rica.

4 servings

Ingredients

  • Yuca -- 2 pounds
  • Fried pork rinds (chicharrones), broken into bite-size pieces -- 8 ounces
  • Ensalada de repollo (see curtido variations) -- 1 recipe
  • Banana leaves (optional), cut into 10-inch squares -- 4 pieces

Method

  1. Peel the yuca and chop it into large pieces, removing any stringy center fibers. Place the yuca in a large pot and cover with salted water. Bring to a boil and cook until the yuca is cooked through and soft, about 35 to 45 minutes. Drain.
  2. Place a portion of the cooked yuca in the middle of each banana leaf or in the middle of serving plates. Top the yuca with a hefty sprinkling of chicharrones. Finally, top the yuca and chicharrones with a large spoonful of repollo. Serve immediately with lime wedges.

Comments

We lived in Germany for 3 years and while we were there I fell in love with these. I made them tonight for dinner and my husband said that they were better than the ones we had in Stuggart. Thanks for a wonderful recipe.

I am looking for a recipe that a woman visiting from Germany made 40 years ago.
It looked like the picture of the potatoe dumplings. White in color...but as I remember it was a sweet bread filled with a meat. It seemed as if they may have been steamed and not baked because the 'crust' was not hard like a loaf of bread would be. They were small like a roll. If anyone knows of this recipe I would love the name and recipe.
Thanks, Marilyn

It could've been dampfnudeln (most likely), semmelknoedel, or knoedeln. Everywhere I went in Germany there was always something different to try, so it's hard for me to know exactly what you ate all those years ago. Dampfnudeln seems the most likely from your description, although I never had it stuffed with meat, I am sure it's possible to serve it that way.

Hope this helps!

I as born and raised in Southern Germany. It sounds to me that it was Dampf noddeln. ( Steamed Noodels. However, it is made of a sweet east daugh and then filled with meat, prunes or apricot... it is rolled in to a ball and then steamed in a dutch oven until done. There a various sauces to add upon erving. Pending on the filling. I dont have the recepie.

It's STUTTGART. I, too, lived in Germany and three years of that was in Stuttgart.

The filling turned out OK, but we really had to doctor this recipe to get it even CLOSE to where I found it marginally acceptable. I lived in Southwest Germany for MANY years, and I know good maultaschen, and this recipe just doesn't hit the mark. It took two people FOUR hours to make this turn out alright, and that was after totally changing what was written, adding bacon, more beef, more bread, more onions, and frying up the maultaschen in a pan after a quick boil. All-in-all, it was "ish", I didn't like how it turned out at all. It was simply too vague a recipe.

- Won-ton wrappers are easy to cook with, but too small. Maultaschen isn't about the pasta, it's about the filling. Won-ton wrappers really limit the amount of filling and leave a lot to be desired.

- 8-10 minutes boiling time doesn't work. We boiled our "maultaschen" for about 2 minutes.

- Mixing the filling, we ended up using a food processor, and that worked out perfectly.

Overall, I really dislike this recipe. If you need something close enough to settle a craving, this may be good enough for you, but if you're wanting to show other people what maultaschen is like, this probably isn't the recipe you'll want to use.

I agree with Ananomys, it only takes a couple minutes or so however, I would like her recipe if she would share.
We lived in Oberaichen/Leinfelden 1995-1998

when you say flour - do you mean self-raising or plain flour?

Self-rising flour is regular flour with leaveners added and is not suitable for this recipe.

I have not tried this recipe, but from what I remember of my experience....it was cut (after being prepared into large ravioli packet), fried up and they served it to me with dippy eggs....Yum, Yum!!! Had a wonderful MEATY filling.
In saying all this, if I can make the ppie crust or what ever that dough is and roll it out to an easy to uuse size, stuff it. I think I would have my hearts desire :~}
Any in put on this is most welcome,
J in AZ :~}

I am greman and known that the Maultashen are made of pasta dough and made in to pockets. We boil them in a chicken or beef broth. Very similar to ravioli. No Italian seasoning and tomato sauce.