This traditional Nicaraguan dish features crispy pork rinds, yuca, and a tangy cabbage slaw. The combination of textures and flavors creates a satisfying and unique culinary experience.

Quick Info

⏱️ 65 min • 🍽️ 6 servings • ⭐ 88%

Nutrition

735 cal • 24g protein • 154g carbs • 8g fat

Tags

[Central & South American] • [Dairy-Free] • [Gluten-Free] • [Easy] • [Appetizers] • [Dinner] • [Sides] • [Under 1 Hour]

Ingredients

• 2 pounds yucca, fresh or frozen
• 6 cups cold water
• 2 teaspoons salt, plus more to taste
• Juice of 1 lime
• 3 cups finely shredded green cabbage
• 4 medium plum tomatoes, diced
• 1 medium white onion, thinly sliced
• 3 tablespoons distilled white vinegar
• Canola oil, for frying
• 4 unripe green plantains, thinly sliced lengthwise
• Salt, to taste
• 6 cabbage leaves
• 4 ounces chicharrónes (pork cracklings)

Instructions Preview

1. Make the vigorón: To prepare the yucca, us…
2. Cut the peeled piece into quarters lengthw…
3. Add the cold water to a large pot. Place t…

…and 7 more steps

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Recipe by: Claire Nolan, Cat Alvarado • From: Tasty