Vigorón Granadino (Tender Yuca, Crispy Pork & Tangy Cabbage-Tomato Mimbro Slaw) – Authentic Nicaragua Recipe
Born in colonial Granada: warm, buttery yuca crowned with crispy pork and bright citrus cabbage slaw.
- Country of Origin
- 🇳🇮 Nicaragua (Central America, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Boiled tender yuca chunks, Crispy golden pork chicharrón/loin, Crunchy cabbage-tomato-lime slaw, Fresh lime juice, Chili vinegar
Ingredients for Vigorón Granadino (Tender Yuca, Crispy Pork & Tangy Cabbage-Tomato Mimbro Slaw) (4 Servings)
- 1.25 lbs (or 2.5 cups) boiled tender yuca chunks, prepped into bite-sized pieces
- 1.5 cups crispy golden pork chicharrón/loin, washed and trimmed
- 1 cup crunchy cabbage-tomato-lime slaw
- 1 medium onion and 3 cloves garlic, finely minced with fresh lime juice
- 1.5 tbsp traditional Nicaragua seasoning (chili vinegar, garlic, oregano, banana leaf aroma)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and fresh lime juice for 2–3 minutes until softened and fragrant.
- Add boiled tender yuca chunks and crispy golden pork chicharrón/loin along with chili vinegar, garlic, oregano, banana leaf aroma, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with crunchy cabbage-tomato-lime slaw and serve straight from the skillet.