Entree: Costa Rica – Central Culinary Region – Vigorón (Boiled cassava topped with crispy fried pork rind and tangy pickled cabbage)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 15 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) yuca (cassava), peeled and cut into 2–3 inch (5.08 to 7.62 cm) pieces
- 1 lb (454 g) pork belly, skin-on, cut into 1-inch (2.54 cm) pieces
- 1/2 cup (120 ml) vegetable oil for frying
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 4 cups (360 g) green cabbage, finely shredded
- 1 medium carrot, peeled and grated, about 3 oz (85 g)
- 1 small red onion, thinly sliced, about 3 oz (85 g)
- 1/2 cup (120 ml) white vinegar
- 2 tbsp (30 ml) freshly squeezed lime juice
- 1 tsp (4 g) sugar
- 2 tbsp (6 g) chopped fresh cilantro
- 2 medium tomatoes, seeded and diced, about 8 oz (225 g)
- 1/4 cup (40 g) white onion, finely diced
- 1 small jalapeño, seeded and minced (optional)
- 1 tbsp (15 ml) olive oil
- Banana leaves for serving (optional)

Show original ingredient measurements

- 2 lb (900 g) yuca (cassava), peeled and cut into 2–3 inch pieces
- 1 lb (454 g) pork belly, skin-on, cut into 1-inch pieces
- 1/2 cup (120 ml) vegetable oil for frying
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 4 cups (360 g) green cabbage, finely shredded
- 1 medium carrot, peeled and grated, about 3 oz (85 g)
- 1 small red onion, thinly sliced, about 3 oz (85 g)
- 1/2 cup (120 ml) white vinegar
- 2 tbsp (30 ml) freshly squeezed lime juice
- 1 tsp (4 g) sugar
- 2 tbsp (6 g) chopped fresh cilantro
- 2 medium tomatoes, seeded and diced, about 8 oz (225 g)
- 1/4 cup (40 g) white onion, finely diced
- 1 small jalapeño, seeded and minced (optional)
- 1 tbsp (15 ml) olive oil
- Banana leaves for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the peeled yuca pieces in a large pot and cover with cold salted water. Bring to a boil, reduce heat, and simmer until tender, 20–30 minutes. Drain and keep warm.
2. Meanwhile, season the pork belly pieces with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) black pepper. In a deep skillet or pot, heat 1/2 cup (120 ml) vegetable oil over medium-high heat. Fry the pork pieces in batches until the skin is puffed and crisp and the meat is cooked through, about 10–12 minutes per batch. Drain on paper towels and break into bite-sized chicharrón pieces.
3. For the curtido, toss the shredded cabbage, grated carrot, and sliced red onion in a bowl. Whisk together 1/2 cup (120 ml) white vinegar, 2 tbsp (30 ml) lime juice, 1 tsp (4 g) sugar, and a pinch of salt. Pour over the cabbage mixture, add chopped cilantro, toss well, and let sit at least 15 minutes to pickle lightly.
4. Make the fresh tomato salsa by combining diced tomatoes, 1/4 cup (40 g) diced onion, minced jalapeño if using, 1 tbsp (15 ml) olive oil, and a pinch of salt. Mix and adjust seasoning.
5. To serve, optionally place a square of warmed banana leaf on each plate. Arrange portions of boiled yuca, top with a generous mound of curtido, then scatter crisp chicharrón over the top. Spoon fresh tomato salsa alongside. Serve immediately.

1. Place the peeled yuca pieces in a large pot and cover with cold salted water. Bring to a boil, reduce heat, and simmer until tender, 20–30 minutes. Drain and keep warm.
2. Meanwhile, season the pork belly pieces with 1 tsp salt and 1/2 tsp black pepper. In a deep skillet or pot, heat 1/2 cup (120 ml) vegetable oil over medium-high heat. Fry the pork pieces in batches until the skin is puffed and crisp and the meat is cooked through, about 10–12 minutes per batch. Drain on paper towels and break into bite-sized chicharrón pieces.
3. For the curtido, toss the shredded cabbage, grated carrot, and sliced red onion in a bowl. Whisk together 1/2 cup (120 ml) white vinegar, 2 tbsp (30 ml) lime juice, 1 tsp (4 g) sugar, and a pinch of salt. Pour over the cabbage mixture, add chopped cilantro, toss well, and let sit at least 15 minutes to pickle lightly.
4. Make the fresh tomato salsa by combining diced tomatoes, 1/4 cup (40 g) diced onion, minced jalapeño if using, 1 tbsp (15 ml) olive oil, and a pinch of salt. Mix and adjust seasoning.
5. To serve, optionally place a square of warmed banana leaf on each plate. Arrange portions of boiled yuca, top with a generous mound of curtido, then scatter crisp chicharrón over the top. Spoon fresh tomato salsa alongside. Serve immediately.