Yuca Root and Cabbage Salad (Nicaraguan Vigorón)

If you walk the streets of Granada, the oldest colonial town of the Americas, you will sooner or later encounter a street vendor serving up vigorón from her cart. Invented in Granada, vigorón is a popular and very filling Nicaraguan fast-food that can be eaten with the fingers without any need for utensils. Vigorón is also a popular emergency-dish among Nicaraguans since it is so quick and easy to prepare, e.g. when you get unexpected guests or need a quick snack. Chicharron de cerdo is a type of fried pork rind or pork crackling. Nicaraguans in a hurry purchase this ready-made at the local market, but you can of course make your own as well. Simply cook pork rinds on low heat in a pot without adding any grease. The pork will gradually release its own grease during the cooking process. Let the pork cook until it’s brown and crunchy; this will normally take around three hours since the heat is so low. Cut the pork into small pieces before using it to make vigorón.

2 lbs fresh yucca root (cassava)
1 small head cabbage or half of a large head
4 Roma tomatoes, diced
¼ cup apple cider vinegar
¼ cup water
1 large lime, freshly juiced
2 tsp. sea salt
1 lb fried pork skin or pork rinds (chicharron)

Using a sharp knife, cut the ends of the yucca root and then cut it into 4" chunks. Cut the skin off, in the same manner as you would if you were cutting the skin off an orange for segments. Rinse the peeled yuca and then place it in a large pot. Fill with water, making sure to cover the yuca completely. Set over medium-high heat and bring to a simmer. Cook until fork tender, about 30 minutes. Make sure to not overcook the yucca or else it'll become mushy.

Finely shred the cabbage, as if making coleslaw. You can use a mandolin with the cross blade or you can finely shred it with a sharp knife. Place the cabbage in a large bowl and fill with cold water. Let it sit for about 10 minutes. Drain and rinse the cabbage once more and return to the bowl. Add the diced tomatoes, apple cider vinegar, water, lime juice and salt. Mix until evenly combined. Wrap in plastic and let sit at room temperature or in the fridge until ready to serve.

Once the yuca is cooked through, remove from the water and place on a cutting board. Cut into bite sized pieces, discarding any fibrous pieces.

To assemble the vigoron, place the yuca pieces on individual plates or bowls and top with pieces of pork rinds and the cabbage salad. Serve immediately.