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Embark on a culinary journey to Nicaragua with our Vigorón recipe. This iconic dish, a favorite in Nicaraguan street food, combines yuca, chicharrón (fried pork), and curtido (cabbage slaw). Join us in creating this flavorful and satisfying Vigorón that captures the essence of Nicaraguan cuisine.

Ingredients:

2 lbs (0.9 kg) Yuca (cassava), peeled and chopped

1 lb (0.45 kg) Chicharrón (fried pork), chopped

1 medium Cabbage, finely shredded

2 Carrots, grated

1 Onion, thinly sliced

2 cups Orange Juice

1 cup Vinegar

2 cloves Garlic, minced

Salt and Pepper to taste

Instructions:

Boil the yuca in salted water until tender. Drain and set aside. In a bowl, mix shredded cabbage, grated carrots, sliced onions, minced garlic, vinegar, orange juice, salt, and pepper. Allow it to marinate for at least 30 minutes, creating the curtido. Arrange a serving plate with boiled yuca as the base. Top the yuca with chopped chicharrón. Spoon the curtido over the chicharrón, ensuring a generous portion covers the dish.

Serving:

Serve Vigorón immediately, allowing the vibrant flavors of yuca, chicharrón, and curtido to meld. Enjoy this Nicaraguan delight with a side of hot sauce for an extra kick.

Vigorón is a testament to the bold and vibrant flavors of Nicaraguan street food. Its combination of textures and tastes creates a dish that is both hearty and delightful.