Vigoron
Boiled yuca piled with crackling fried pork belly and a vinegar-forward cabbage slaw, traditionally served on a banana leaf and eaten by hand — invented in Granada in 1914 by Maria Luisa Cisneros Lacayo.
Meat
Ingredients
- 2 lbs yuca, peeled and cut into chunks
- 1 lb pork belly, cut into pieces
- 1/2 head cabbage, finely shredded
- 2 tomatoes, diced
- 1 onion, thinly sliced
- 1/2 cup vinegar
- Salt, to taste
- Banana leaves, for serving (optional)
Steps
- Boil the yuca in salted water until fork-tender, about 25-30 minutes. Drain.
- Fry the pork belly pieces in their own rendered fat over medium heat until deeply crisp and golden, about 20-25 minutes.
- Toss the shredded cabbage, tomatoes, onion, vinegar, and salt together to make the curtido, letting it sit for a few minutes to soften slightly.
- Arrange the boiled yuca on a banana leaf or plate.
- Top with the crispy pork belly.
- Pile the curtido generously on top and serve immediately.