Vigorón (Nicaraguan Yuca with Chicharrón and Curtido)

Ingredients

• 2 lbs (900g) yuca (cassava), peeled and cut into 3-inch chunks
• 1 teaspoon salt, for boiling the yuca, plus more to taste
• 1.5 lbs (700g) pork belly, cut into 1.5-inch pieces
• 1/2 teaspoon salt, for seasoning the pork
• 1 tablespoon vegetable oil, only if needed to start rendering
• 3 cups finely shredded green cabbage
• 1 large tomato, diced
• 1/2 small white onion, thinly sliced
• 1 fresh chile, thinly sliced (optional)
• 1/2 cup white vinegar
• juice of 1 lime
• 1/2 teaspoon salt, for the curtido
• pinch of sugar
• 4 pieces banana leaf, for serving (optional)

Before you cook

• Peel the yuca and cut it into thick chunks, cutting out and discarding the tough fibrous core if present
• Cut the pork belly into 1.5-inch pieces and season with 1/2 teaspoon salt
• Finely shred the cabbage
• Dice the tomato and thinly slice the onion and chile
• Juice the lime

Steps

1. Place the yuca chunks in a large pot and cover with water
2. Add 1 teaspoon salt to the pot
3. Bring the pot to a boil over high heat
4. Reduce the heat slightly and cook the yuca for 25 to 30 minutes, until fork-tender
5. Drain the yuca and cover to keep warm
6. Heat a heavy skillet over medium heat
7. Add the pork belly pieces to the dry skillet, adding the oil only if the pan looks dry
8. Fry the pork, turning occasionally, for 20 to 25 minutes, until deeply browned and crisp on all sides
9. Transfer the crisped pork to a paper-towel-lined plate
10. In a mixing bowl, combine the shredded cabbage, tomato, onion, and chile
11. Pour the vinegar and lime juice over the vegetables
12. Add 1/2 teaspoon salt and the pinch of sugar
13. Toss well and let the curtido sit for 15 minutes to soften and pickle
14. Line each plate with a piece of banana leaf, if using
15. Divide the warm yuca among the plates
16. Top the yuca with the crisped pork pieces
17. Spoon the curtido generously over the top
18. Serve right away while the yuca is warm and the pork is still crisp