Vigorón

Ingredients

• •4 pounds of fried pork rind or pork crackling
• •4 pounds of cassava
• •4 pounds of cabbage
• •3 rolls of cilantro
• •1/2 pound of onions
• •3 pounds 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

Directions

1. 1For “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.
2. 2Take the “chicharrones“ and cut them in small pieces.
3. 3For the Others: Peel the cassava and cut it on pieces of 1.97 inches long. Place the cassava on a pot, fill the pot with water until the water reaches 0.79 inches 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.
4. 4Chop the cilantro and the onions into thin pieces. Or, blend them on a blender.
5. 5Squeeze the 15 limes and store their juice on a glass container.
6. 6Mix the tomatoes, onions, cilantro in a glass container. Pour the lime juice with oneteaspoon of sugar on the mix. Add salt, pepper and cum to taste.
7. 7Chop the cabbage.
8. 8Serve 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.