VigorónCassava, Cabbage Slaw, and Pork Cracklings
Tender boiled cassava is topped with a sharp cabbage slaw and crisp pork cracklings for a lively street-style plate. The contrast of soft root vegetable, crunchy cabbage, and tangy lime makes it especially satisfying.
Prep
20m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Cassava
- 0.9kgCassava Root (peeled and cut into chunks)
- 1.5lWater
- 8gSalt
Slaw
- 300gGreen Cabbage (thinly shredded)
- 150gTomato (finely chopped)
- 80gOnion (thinly sliced)
- 40mlDistilled White Vinegar
- 4gSalt
- 2gBlack Pepper
Serving
- 250gPork Cracklings (broken into bite-size pieces)
- 4pcsBanana Leaf (wiped clean)
- 2pcsLime (cut into wedges)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water and salt to a boil in a large pot. Add the cassava root and cook at 100°C (212°F) until very tender all the way through; do not serve cassava undercooked. Drain and keep warm.
- 02
Combine the green cabbage, tomato, and onion in a bowl. Add the distilled white vinegar, salt, and black pepper, then toss well and let the slaw stand while the cassava finishes.
- 03
Line each plate with a piece of banana leaf. Arrange the warm cassava root on top, spoon over the slaw, and finish with the pork cracklings.
- 04
Serve right away with the lime wedges on the side.
Ratings & Reviews
Log in to rate and review this recipe.