Vigorón

Ingredients

• 1kg yuca (cassava), peeled and cut into large chunks
• 3 cloves garlic
• Salt
• 500g pork belly, cut into chunks
• 1/4 cup pork fat or oil, for frying
• 1/4 head green cabbage, finely shredded
• 2 tomatoes, diced
• 1/2 red onion, thinly sliced
• 1/2 cup white vinegar
• 1 habanero chili, minced
• Banana leaves, for serving (optional)

Before you cook

• Place the yuca chunks in a large pot with the garlic cloves and cover with cold water.
• Toss the shredded cabbage, diced tomato, and sliced onion together in a bowl.
• Pour the vinegar over the cabbage mixture, add the minced chili, season with salt, and toss well.

Steps

1. Bring the pot of yuca to a boil over high heat.
2. Lower the heat and simmer the yuca for 25 to 30 minutes, until a knife slides in easily.
3. Drain the yuca and season it with salt while it's still warm.
4. Heat the pork fat in a heavy skillet over medium-high heat.
5. Add the pork belly chunks to the hot skillet.
6. Fry the pork, turning occasionally, for 20 to 25 minutes, until deeply browned and crisp on the outside.
7. Lift the crisp pork out and drain it on paper towels.
8. Lay a piece of banana leaf or a plate down as a base.
9. Arrange the boiled yuca on the leaf.
10. Pile the crisp pork chicharrón over the yuca.
11. Top everything with a generous mound of the cabbage curtido.
12. Serve immediately while the pork is still hot.