👨‍🍳 Instrucciones

1. 1

   Prepare the Yuca: Place the yuca chunks in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium-high and simmer until the yuca is fork-tender, about 25-35 minutes. The yuca should be soft enough to be easily pierced with a fork but not mushy. Drain well.

   ⏱️ 30-40 minutes
2. 2

   Make the Curtido: While the yuca is cooking, prepare the curtido. In a medium bowl, combine the shredded cabbage, diced tomatoes, and thinly sliced red onion. Add the chopped mint. Pour the white vinegar over the mixture and season generously with salt. Toss everything together thoroughly. Let it sit for at least 15 minutes at room temperature to allow the flavors to meld and the cabbage to soften slightly. Taste and adjust seasoning if needed – it should be bright, tangy, and refreshing.

   ⏱️ 15 minutes (plus 15 minutes resting)
3. 3

   Prepare the Chicharrón: If using pre-made chicharrón, ensure it is fresh and crispy. If frying your own pork belly, cut it into bite-sized pieces, score the skin, and fry in hot oil (around 180°C / 350°F) until golden brown and very crispy. Drain on paper towels. Alternatively, you can bake pork belly at 200°C (400°F) until crispy.

   ⏱️ Varies (if frying/baking yourself)
4. 4

   Assemble the Vigorón: Gently warm the banana leaves by passing them briefly over a low flame or dipping them in hot water, then pat dry. This makes them pliable and releases their aroma. Lay one banana leaf flat. Place a portion of the cooked yuca chunks in the center. Top the yuca with a generous amount of crispy chicharrón. Spoon a hearty portion of the curtido over the chicharrón. Fold the banana leaf to create a neat package or serve open-faced.

   ⏱️ 5 minutes