Vigoron
Vigoron is a dish imported from Nicaragua - Costa Rica's neighbor country. People who live near the
coasts cook Vigoron and hawkers near the ports - mainly in Puntarenas - usually sell Vigoron.
Makes 9 to 10 servings. Preparation Time: 1 hour
4 lbs (2 kg) of fried pork rind or pork crackling ("chicharron de cerdo"😉 4 lbs (2 kg) of cassava 4
lbs (2 kg) of cabbage 3 rolls of cilantro ("Culantro de Castilla"😉
1/2 lbs (1/4 kg) of onions 3 lbs (1 1/2 kg) of ripe tomatoes 1 head of garlic 1 red pepper 15 limes
10 almond tree leaves or 10 plastic dishes Salt, sugar, oregano, pepper and cumin to taste
For "Chicharrones": You can purchase the Chicharrones on a local market, it is pork rind cooked on
low heat in a pot without oil. The pork meat will release its oil little by little. It is generally
cooked for three hours until the "Chicharrones" are brown, crunchy, or toasted. Take the
"chicharrones" and cut them in small pieces.
For the Others: Peal the cassava and cut it on pieces of 1.97 in. (5 cm) long. Place the cassava on
a pot, fill the pot with water until the water reaches 0.79 (2 cm) above the cassava level. Boil
the cassava with the water until the cassava is soft, add salt, oregano, a whole head of garlic
when the cassava starts getting soft. Once the cassava is soft, drain the water, and let the
cassava cool down.
Chop the cilantro and the onions into thin pieces. Or, blend them on a blender. Squeeze the 15 limes
and store their juice on a glass container. Mix the tomatoes, onions, cilantro in a glass container.
Pour the lime juice with one teaspoon of sugar on the mix. Add salt, pepper and cum to taste. Chop
the cabbage.
Servings Serve three pieces of cassava, two pieces of "Chicharron," and 4 tablespoons of tomatoes
over 3 tablespoons of cabbage on an almond tree leaf or a plastic dish.
Source: CostaRica.com (costarica.comindex.htmlOpen ↗).
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