Vigorón

Ingredients9

• cassava (yuca)800 g
• pork belly with skin500 g
• green cabbage300 g
• ripe tomatoes2
• white onion1
• limes2
• white vinegar2 tbsp
• salt2 tsp
• banana leaves4

Method

1. Cut the pork belly into chunks and simmer in salted water until the skin is tender, then drain and pat very dry.
2. Fry the pork in its own fat over medium heat until the skin is crisp and golden; drain the chicharrón.
3. Peel the cassava, cut it into large pieces, and boil in salted water until just tender; drain.
4. Shred the cabbage, dice the tomatoes and onion, and toss with lime juice, vinegar, and a pinch of salt.
5. Warm the banana leaves briefly so they soften.
6. On each leaf, arrange boiled cassava, top with cabbage salad and crisp chicharrón, and serve immediately.