Everyday meals
Vigorón
Vigorón is a popular street food from Granada: boiled yuca drizzled with a vinegar sauce and topped with chicharrón, crispy fried pork, served on a banana leaf with a shredded cabbage salad. A mix of tender, crunchy and tangy textures.
Ingredients
Ingredients
Salade
Sauce
Spices & seasoning
Optional extras
On the side
Instructions
- Cook the cassava: cut the yuca into pieces, cover with cold salted water and bring to a boil. Cook for 25 to 30 minutes until tender all the way through; drain.
- Prepare the pork: cut the meat into cubes, season with salt, cumin and garlic. Cook gently in its own fat, in a pan with a little water, until the water evaporates, then turn up the heat to brown and crisp it (chicharrón).
- Make the salad: finely slice the cabbage, grate the carrot and toss them with the vinegar, olive oil, salt and a little sweet pepper. Let it marinate for 10 minutes.
- Prepare the sauce: mix the finely sliced red onion with diced tomatoes, chopped chilli, lime juice and a pinch of salt.
- Assemble: lay out a banana leaf, place a portion of boiled yuca, a handful of crispy chicharrón and a good spoonful of cabbage salad.
- Finish: drizzle with the tomato and onion sauce, sprinkle with chilli powder and serve with fried tortillas and a lime wedge.
Variations and tips
Version without frying. Bake the pork at 200 °C for 40 minutes, turning it halfway through, to get a crispy crust.
Using what's available here. Replace the yuca with firm-fleshed potatoes or sweet potato.
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Nicaragua
Nicaragua
Nicaragua
Nicaragua
Nicaragua
Nicaragua
Nicaragua
Nicaragua
Original Ecomely recipe.