Vigorón (Yuca Topped with Salad and Pork Cracklings)
Yuca root, native to the Americas and Caribbean, is a staple in many Latin cuisines. Serve this version as a starter salad, a snack, a substitute for potatoes or as an appetizer for guests.
Serves: 4Prep: 25 minutesCook: 15 minutesTotal: 40 minutesDifficulty: Easy
- 1 cup shredded cabbage
- 1⁄4 cup yellow onion, thinly sliced
- 1⁄2 cup cherry or grape tomatoes, quartered
- 1⁄2 cup green bell pepper, diced
- 1⁄4 cup fresno pepper, seeds removed and thinly sliced
- 1 tablespoon white wine vinegar
- 1 teaspoon coarse salt
- 1⁄4 teaspoon freshly ground black pepper
- 2 1⁄2 quarts water
- 1 tablespoon coarse salt
- 1 1⁄2 pounds yuca root, peeled and cut into 2” slices
- 3⁄4 cup Chicharrones Pork Rinds, crushed
- Mix together cabbage, onion, tomatoes, bell pepper, fresno pepper, vinegar, salt and pepper. Chill.
- In medium saucepan, bring water and salt to quick boil. Add yuca, cover, and cook at high heat until soft, but not mushy, about 15 minutes.
- Drain yuca. Using a fork, remove and discard stringy inner core. Break yuca pieces into small chunks.
- To serve, top yuca with pork rind and salad.