Vigorón

Ingredients

Quantities for 5 servings.

• 1.2 kg Cassava
• 800 g Pork skin with fat
• 500 g Cabbage
• 3 piece Tomatoes
• 1 piece Onion
• 100 ml White vinegar
• 3 piece Limes
• 1 piece Hot chilli
• 5 piece Banana leaf, to serve on
• to taste Salt

Method

1. Shred the cabbage finely and mix it with the tomatoes, onion, vinegar, lime juice and salt.
2. Leave the curtido to pickle at least an hour, stirring it now and then.
3. Cut the pork skin into squares, salt it and leave it twenty minutes.
4. Render the skin in its own fat over a low heat for forty minutes.
5. Raise the heat and fry ten minutes more, until the crackling puffs and turns crisp.
6. Boil the cassava in salted water until tender, having cut out the woody core.
7. Lay the cassava on a banana leaf, the curtido over it and the crackling on top, with the chilli.