Vigorón
Vigorón is a popular Honduran street food consisting of boiled yuca (cassava) topped with crispy pork rinds (chicharrón) and a refreshing cabbage slaw. It's a simple yet flavorful dish with contrasting textures.
🧂 Ingredients
- 2 pounds Yuca root (cassava)(peeled and cut into 2-inch chunks)
- 2 tsp Salt(plus more for boiling yuca)
- 8 ounces Pork rinds (chicharrón)(broken into bite-size pieces)
- 1/2 medium head Cabbage(finely shredded)
- 2 medium Tomatoes(diced)
- 1/4 small White onion(finely diced)
- 1/4 cup Apple cider vinegar
- 1 Lime(juiced)
- 1/4 tsp Black pepper(to taste)
- 4 pieces Banana leaves(optional, for serving)
👨🍳 Instructions
- 1
Boil the yuca: Place the peeled and chunked yuca in a large pot. Cover with water and add 1 tsp of salt. Bring to a boil and cook for 30-45 minutes, or until fork-tender. Drain well. If there are any fibrous veins in the center of the yuca, remove them and cut larger pieces into smaller, bite-sized chunks.
- 2
Prepare the cabbage slaw: In a bowl, combine the shredded cabbage, diced tomatoes, finely diced onion, apple cider vinegar, lime juice, 2 tsp salt, and 1/4 tsp black pepper. Mix well and let it sit for at least 10 minutes to allow the flavors to meld.
- 3
Assemble the Vigorón: If using banana leaves, lightly warm them to make them pliable. Place a portion of the cooked yuca in the center of each banana leaf or serving plate. Top generously with broken pork rinds (chicharrón). Spoon a good amount of the cabbage slaw over the yuca and pork rinds.
- 4
Serve immediately.
💡 Pro Tips
- ✓Ensure the yuca is cooked until tender but not mushy.
- ✓For extra crispiness, you can lightly fry the pork rinds before serving.
- ✓Adjust the amount of vinegar and lime juice in the slaw to your preference.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include a small amount of finely chopped habanero or jalapeño pepper in the slaw for added heat.
- If yuca is unavailable, boiled potatoes can be used as a substitute.