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 *** 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 (http://www.costarica.com/index.html).

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/