Vigorón or Chicharrón con Yucca (Yucca and Pork Rinds) Recipe

By
María del Mar Cuadra
A headshot of Maria del Mar Cuadra, a contributing writer at Serious Eats.
María del Mar Cuadra
María del Mar Cuadra is a food stylist, recipe developer, and art director. She has written three cookbooks and worked for America's Test Kitchen.
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Updated August 30, 2018
20120606-127677-Chicharron-PRIMARY-Photo-by-Kristin-Teig.jpg
Kristin Teig

Notes:

  • Frozen yucca is available in the freezer section of most supermarkets.
  • Banana leaves are available in the Latin American freezer section of some supermarkets and also in the freezer section of Asian supermarkets. Thaw the leaves out to package instructions

Recipe Details

Vigorón or Chicharrón con Yucca (Yucca and Pork Rinds) Recipe

Active 30 mins
Total 75 mins
Serves 4 to 6 servings

Ingredients

  • 1/2 head green cabbage, finely shredded
  • 2 plum tomatoes, seeded and finely diced
  • 1/2 small white or yellow onion, minced
  • 1/2 cup cider vinegar
  • Kosher salt
  • 2 pounds frozen yucca (see notes) or 2 1/2 pounds fresh yucca root
  • 6 large banana leaves (optional, see notes)
  • 1 /2 pound chicharrones (pork rinds), broken into bite-sized pieces

Directions

  1. In large bowl, toss cabbage, tomatoes, onion, and vinegar. Season to taste with salt, adding more vinegar to taste. Refrigerate until needed.

  2. If using fresh yucca, with a sharp chef’s knife, cut off both ends of the yucca. Cut it crosswise into 4-inch long cylinders. With a sharp paring knife, score each piece vertically along its skin. Carefully insert the tip of the knife in the incision, moving it back and forth to peel the skin off. If the yucca skin is thin, you can try to peel it with a vegetable peeler.

  3. Place yucca in large saucepan and cover with cold water. Add 1 tablespoon salt. Bring to boil over high heat, then, reduce heat to medium-low and simmer until fork tender, 15 to 45 minutes (cooking time will depend on whether using fresh or frozen yucca).

  4. Drain yucca, and slice the pieces in half lengthwise. Remove and discard the woody strip in the center. Return to pot, and cover to keep warm.

  5. Arrange 1 banana leaf (optional) on 4 to 6 appetizer plates. Distribute yucca evenly among plates and top with slaw and chicharrones. Serve.

Special equipment

chef’s knife, paring knife, large saucepan, strainer

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