Vigoron

Nicaraguan street food built from soft boiled yuca, crisp chicharrón, and a sharp cabbage salad with onion, tomato, and lime.

• 900 g yuca, peeled and cut into large pieces
• 1 tsp salt for the cooking water
• 225 g chicharrón or crisp pork rinds in pieces
• 1/2 small white cabbage, finely shredded
• 1 small red onion, thinly sliced
• 2 tomatoes, diced
• 1 green chilli or jalapeno, finely chopped
• Juice of 2 limes
• 1/2 tsp salt, plus more to taste

Method

1. 1
   Peel the yuca thickly, cut it into chunks, and remove the tough woody core in the middle if you see it.
2. 2
   Bring plenty of water to the boil with 1 tsp of salt. Add the yuca and simmer until the pieces are fully tender and just starting to split at the edges, about 30 to 40 minutes depending on size.
3. 3
   While the yuca cooks, combine the cabbage, red onion, tomato, chilli, lime juice, and 1/2 tsp salt in a bowl. Let the salad stand while the yuca cooks so it softens slightly but keeps its crunch.
4. 4
   Drain the yuca well when it is ready. Let it steam off for a minute so the surface does not stay watery.
5. 5
   Arrange the hot yuca on plates or on pieces of banana leaf if you want to serve it in a more traditional way.
6. 6
   Top first with the chicharrón and then with the cabbage salad. Serve immediately while the yuca is still hot and the pork stays crisp.