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Vigoron - Yucca, Pork and Cabbage Salad

Cooking Time: 1 hour Yield: 10 servings Level: Easy


4 lbs (2 kg) fried pork rind or pork crackling (chicharrones)
4 lbs (2 kg) of cassava
4 lbs (2 kg) of cabbage
3 bunches cilantro
1/2 lb (1/4 kg) onion
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


You can purchase chicharrones at your local market; they are pork rind cooked on low heat in a pot without oil. The pork meat will release its own oil little by little. It is generally cooked for three hours until the chicharrones are brown and crunchy. Cut the pork into small pieces.

  1. Peel the cassava and cut into long strips. Place the cassava in a pot and fill the pot with water until the water up to an inch above the cassava. Add salt, oregano, and a whole head of garlic. Boil the cassava until soft, then drain the water and let the cassava cool.

  2. Chop the cilantro and onions into thin pieces. Or, blend them in a blender. Squeeze 15 limes and store juice in a glass container.

  3. Mix the tomatoes, onions and cilantro in a glass container. Pour lime juice with one teaspoon of sugar into the mix. Add salt, pepper and cumin to taste.

  4. Chop the cabbage. 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.

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