Vigorón

(Nicaraguan yuca, pork rind and cabbage salad)

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

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.
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.