This is an AI-generated image.

Vigorón

Name: Vigorón
Total time: 60 min
Yield: Serves 4
Cuisine: Nicaragua
Ingredients: 4 Potato; 300g Pork belly; 1/4 Cabbage; 1 Tomato; 1/2 Red Onion; 1/2 Chili pepper; 4 tbsp Vinegar; 1 tsp Salt; To taste Oil for frying

Snack

⏱ 60 min

👥 Serves 4

Difficulty ⭐

Boiled cassava topped with fried pork rind and cabbage salad — Granada's famous street food.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

Vigorón is the specialty of Nicaragua's old city of Granada: boiled cassava (yuca), crisp fried pork rind (chicharrón), and pickled cabbage salad are piled on a banana leaf. It's said to have first been sold in a Granada park over 100 years ago and remains a park stall staple.

🌆 Where it's eaten: At a stall in Granada's central park, boiled cassava, crisp pork rind, and cabbage salad are piled on a banana leaf and handed over.

🥕 Ingredients (serves 4)

Potato 4
Pork belly 300g
Cabbage 1/4
Tomato 1
Red Onion 1/2
Chili pepper 1/2
Vinegar 4 tbsp
Salt 1 tsp
Oil for frying To taste

👩‍🍳 Instructions

Cut the pork belly into bite-size pieces, boil in salted water, then fry in 170°C oil until crisp.
Peel and boil the potatoes and cut into large pieces.
Shred the cabbage and dress with chopped tomato, sliced onion, chili, vinegar, and salt.
Place the potatoes on a plate (or banana leaf).
Top with the pork and cabbage salad.

← More Nicaragua recipes 🗺 Explore another country