What does Vigoron Nica consist of? It is a yummy typical dish in Nicaragua…Vigorón is a traditional Nicaraguan dish made with yuca (cassava), chicharrón (crispy fried pork belly), and a cabbage salad known as curtido. It’s a flavorful and hearty dish that’s popular in Nicaragua. Granada is famous for its Nica vigarón recipe, as well as other Nicaraguan food. You will likewise find it in many places throughout Nicaragua.
Who invented Vigoron? That is debatable. I guess you could also call it pork rind and cabbage salad. What is known is that it really is a good combination, especially if you can get the chicharrón with a little meat on them. Wash all of this down with an ice-cold Pepsi…and you are good to go!
Here’s a recipe for making Vigorón:
Ingredients:
For the Yuca:
- 2 lbs (about 1 kg) of yuca (cassava), peeled and cut into chunks
- Water for boiling
- Salt to taste
For the Chicharrón:
- 1 lb (450g) of pork belly, cut into small pieces
- Salt to taste
For the Curtido (Cabbage Salad):
- 1 small head of cabbage, finely shredded
- 1 small red onion, thinly sliced
- 1-2 medium tomatoes, diced
- 2-3 cloves garlic, minced
- 1/4 cup white vinegar
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions:
1. Prepare the Yuca:
- Place the yuca chunks in a large pot of salted water.
- Bring the water to a boil and cook the yuca until it’s tender and can be easily pierced with a fork, usually around 20-30 minutes.
- Drain the yuca and set it aside.
2. Prepare the Chicharrón:
- Season the pork belly pieces with salt.
- Heat a large skillet or frying pan over medium heat and add the pork belly pieces.
- Fry the pork belly until it’s crispy and golden brown on all sides. Remove any excess oil by placing them on a paper towel.
3. Make the Curtido (Cabbage Salad):
- In a large mixing bowl, combine the shredded cabbage, sliced red onion, diced tomatoes, and minced garlic.
- In a separate small bowl, mix the white vinegar, vegetable oil, salt, and pepper to create the dressing.
- Pour the dressing over the cabbage mixture and toss everything together until well coated. Let it sit for about 15-20 minutes to allow the flavors to meld.
4. Assemble the Vigorón:
- To serve, place a portion of the cooked yuca on a plate.
- Top the yuca with a generous portion of chicharrón.
- Spoon some of the curtido (cabbage salad) on top of the chicharrón.
5. Serve:
- Serve the Vigorón immediately while it’s still warm. It’s often enjoyed with a cold beverage like a soda or a cerveza (beer).
Vigorón is a delicious and satisfying dish that combines the creamy texture of yuca, the crispy goodness of chicharrón, and the tangy crunch of curtido. Enjoy your taste of Nicaragua!
Este es un delicioso plato típico en Nicaragua… combinando chicharrones, yuca, ensalada de repollo con jugo de limón y ahí lo tenés… Granada es una ciudad famosa por este plato nica, aunque lo encontrarás en muchos lugares por todo Nicaragua.
La verdad que es una buena combinación de ingrediantes, especialmente si se puede conseguir el chicharrón con un poco de carnita…luego con una Pepsi helada…y vas de viaje!
Click here to see more details about how to prepare pork rinds.
Here are some other creative recipes for pork rinds.
