Vigorón: Nicaragua’s Iconic Street Food at Home – Fresh, Hearty & Irresistible

Ingredient Overview & Easy Swaps

• Pork (300g):
  Use boneless pork shoulder, pork ribs, or even pork belly—whatever is available. Traditionally, pork is simply boiled and shredded, or crisped if you want extra texture.

  • Swap: Shredded chicken, crispy tofu, or plant-based 'pork' for a twist.

• Cassava (200g):
  Also called yuca—peel thoroughly and cut into large pieces.

  • Swap: Use potatoes or sweet potatoes if cassava isn’t available.

• Cabbage (100g, shredded):
  Green or white cabbage for crunchy freshness.

• Onion (1, 100g):
  Red or white onion, finely diced.

• Tomatoes (2, 100g):
  Ripe and juicy, diced small for a chunky salsa.

• Oil (2 tbsp):
  For sautéing the onion and tomatoes.

• Salt (1 tsp, divided):
  For seasoning at all steps.

Nutrition Facts (Per Serving)

Recipe makes 2–3 hearty servings:

• Calories: ~320 kcal

• Protein: 16g

• Fat: 11g

• Carbohydrates: 36g

• Fiber: 5g

• Sugar: 4g

• Sodium: 700mg

• Potassium: 20% Daily Value

• Vitamin C: 44% Daily Value

• Iron: 16% Daily Value

Noteworthy:

• Balanced with protein, healthy roots, and plenty of fiber

• Naturally gluten- and dairy-free

• Fresh, crunchy vegetables make it as light as it is filling

Step-by-Step Instructions (Beginner Friendly)

1. Cook the Pork

1. Place 300g pork in a pot. Cover with water, add a pinch of salt.

2. Bring to a boil, then lower heat and simmer 30 minutes, until the pork is tender.

3. Remove, let cool slightly, and shred the pork with two forks.

2. Boil the Cassava

1. Peel 200g cassava, then cut into thick chunks or slices.

2. Add to a pot of boiling salted water.

3. Boil for 20 minutes, or until cassava is easily pierced with a fork and slightly translucent.

4. Drain, let cool briefly, and slice into thick strips if desired.

3. Prepare the Tomato-Onion Salsa

1. Heat 2 tbsp oil in a skillet over medium.

2. Add diced onion (100g) and sauté 2–3 minutes until slightly softened.

3. Add diced tomatoes (100g) and ½ tsp salt. Sauté 2 more minutes until they make a juicy salsa. Let cool slightly.

4. Assemble the Vigorón

1. Place a generous layer of cassava on each plate.

2. Top with shredded pork.

3. Add a heap of shredded cabbage (100g) (raw for crunch and freshness).

4. Spoon the onion-tomato salsa over everything.

5. Sprinkle with the remaining salt or a squeeze of lime juice if you like.

5. Serve

• Traditionally enjoyed on banana leaves with your hands, but a plate and fork work just fine!

• Serve immediately so the cassava stays warm and the cabbage crisp.

Tips & Tricks for Best Vigorón

• Freshness: Use the freshest cabbage and tomatoes for the brightest flavor and crunch.

• Cassava care: Peel cassava thoroughly and remove the tough inner core after boiling if needed.

• Pork options: Add crisped chicharrón (pork cracklings) or roasted pork for a traditional street-food touch.

• Balance: Salt at each step—taste the final salad to see if it needs extra acidity from lime or vinegar.

• Easy assemble: Prep all components ahead, then assemble just before serving to keep everything fresh.

Creative Serving Ideas

• Classic Street Style: Serve on a banana leaf, eat with your hands!

• Picnic Platter: Pack in separate containers—assemble just before eating.

• Vegetarian: Use crispy tofu, black beans, or jackfruit in place of pork.

• Party Board: Make a Vigorón platter with extra cabbage, salsa, and pork for DIY street-food at home.

• Spicy: Top with pickled jalapeños or a dash of hot sauce for an extra kick.

Frequently Asked Questions (FAQ)

Q: Can I make Vigorón ahead?
A: You can cook pork and cassava ahead. Assemble just before eating for the freshest texture.

Q: How do I store leftovers?
A: Store pork, cassava, and salad separately in the fridge; assemble right before serving.

Q: Is this gluten-free?
A: Yes! All ingredients are naturally gluten-free.

Q: How do I keep cabbage crisp?
A: Keep it cold; dress and salt just before assembling.

Q: Can I fry the cassava?
A: Yes! Lightly frying the boiled cassava makes it extra delicious.