Vigoron recipe

Boiled cassava topped with a sharp vinegar cabbage salad and crisp fried pork chicharrón, served on a banana leaf and eaten with the fingers, as first made in Granada in 1914.

2 hours and 20 minuteseasy11 ingredients

Ingredients

• 1000 g cassava
• 750 g pork belly
• 500 g cabbage
• 2 tomatoes
• 1 onion
• 125 ml white vinegar
• 2 sour oranges
• 2 clove garlic
• 2 tbsp lard
• 2 tsp salt
• 4 banana leaves

How to make Vigoron

1. Cut 750 g skin-on pork belly into 4 cm pieces and marinate for 1 hour 30 minutes with the juice of 2 sour oranges, 2 crushed garlic cloves and 2 tsp salt.
2. Peel 1 kg cassava, cut it into chunks, remove the woody core and boil in salted water for 25 to 30 minutes, until tender; drain.
3. Finely shred 500 g cabbage, dice 2 tomatoes and thinly slice 1 onion; toss with 125 ml white vinegar and 2 tsp salt and leave to steep.
4. Pat the pork dry and fry it in 2 tbsp lard over medium heat, letting its own fat render, until the skin is golden and crisp, about 30 minutes; drain on paper.
5. Soften 4 banana leaf squares over a flame and lay one on each plate.
6. Arrange a bed of cassava on each leaf, pile the cabbage salad on top and crown it with the chicharrón.
7. Finish with a splash of vinegar and eat with your fingers, straight from the leaf.

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