Vigorón | FoodieAtlas

Ingredients

For the Vigorón:
1 lb (450 g) yucca (cassava), peeled and cut into chunks
1/2 lb (225 g) pork ribs or pork belly, cut into pieces
1 tablespoon vegetable oil
1/2 cup pork or chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and black pepper to taste
For the Cabbage Slaw:
1 small head of cabbage, finely shredded
1 medium carrot, grated
1 small red onion, finely chopped
2 tablespoons white vinegar
1 tablespoon vegetable oil
1 teaspoon sugar
Salt and black pepper to taste

Instructions

Prepare the Yucca

Place the yucca chunks in a large pot and cover with water. Bring to a boil and cook until tender, about 20-25 minutes. Drain and set aside.

Cook the Pork

In a large skillet or saucepan, heat the vegetable oil over medium heat.

Add the pork pieces and cook until browned on all sides.

Add the cumin, oregano, salt, and pepper. Stir to coat the pork.

Pour in the broth and bring to a simmer. Cook for about 15-20 minutes, or until the pork is tender and the broth has reduced. Adjust seasoning if necessary.

Prepare the Cabbage Slaw

In a large bowl, combine the shredded cabbage, grated carrot, and chopped red onion.

In a small bowl, whisk together the vinegar, vegetable oil, sugar, salt, and pepper.

Pour the dressing over the cabbage mixture and toss to coat. Let it sit for at least 15 minutes to allow the flavors to meld.

Assemble the Vigorón

Arrange the cooked yucca on a serving platter.

Top with the cooked pork pieces.