Plato tradicional de Granada, Nicaragua, el vigorón combina yuca, chicharrón y curtido de col en un plato callejero muy popular servido tradicionalmente sobre hojas de plátano.
International
Vigoron
Vigorón nicaragüense tradicional de yuca con chicharrón, receta auténtica paso a paso.
- Nicaragua
- Main course
- easy
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 460 kcal
- Protein 18 g
- Carbohydrates 42 g
- Fat 26 g
Story behind the dish
Preparation
Vigorón is a Nicaraguan preparation with easy difficulty. Reserve about 55 minutes in total (25 for mise en place and preparation, 30 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 800 g of cassava.
- Have ready: 300 g of pork rinds.
- Have ready: 1 small cabbage.
- Have ready: 2 tomatoes.
- Have ready: 1 onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Peel the cassava and cook it in salted water until very tender.
Peel the cassava and cook it in salted water until very tender, 25-30 minutes. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Prepare the curtido by chopping the cabbage very finely
Prepare the curtido by chopping the cabbage, tomato and onion very finely, seasoning with vinegar, oregano and salt, letting it rest for 15 minutes. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Drain the cooked yucca well
Drain the cooked yucca well. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve the yucca on a banana leaf or plate.
Serve the yucca on a banana leaf or plate, forming the base. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
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Place the chopped pork rinds on the yuca
Place the chopped pork rinds on the cassava. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Top with plenty of pickled cabbage on top and serve immediately.
Top with plenty of pickled cabbage on top and serve immediately. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The cassava should be very tender but whole, not crumbled.
- The curtido should sit long enough for it to soften slightly and take on flavor.
Variations
- Vigorón with leaner chicharrón.
- Version with more spice in the tanning.
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