Vigoron

Name: Vigoron
Ingredients: 4 lbs pork rinds (chicharron de cerdo) or 4 lbs pork cracklings (chicharron de cerdo); 4 lbs cassava, peeled and cut into 2-inch pieces; 4 lbs cabbage, chopped (about 1 head); 3 bunches fresh cilantro; 1/2 lb onion, peeled; 3 lbs of ripe tomatoes, chopped; 1 head garlic; 1 red jalapeno chile, seeded and minced (or more, to taste); 3/4 cup lime juice, freshly squeezed; 1 teaspoon granulated sugar; 10 banana leaves (if you can't find banana leaves in your local market, regular dishes are just fine); salt; oregano; pepper; cumin

15 ingredients

1 steps

Ingredients

4 lbs pork rinds (chicharron de cerdo) or 4 lbs pork cracklings (chicharron de cerdo)
4 lbs cassava, peeled and cut into 2-inch pieces
4 lbs cabbage, chopped (about 1 head)
3 bunches fresh cilantro
1/2 lb onion, peeled
3 lbs of ripe tomatoes, chopped
1 head garlic
1 red jalapeno chile, seeded and minced (or more, to taste)
3/4 cup lime juice, freshly squeezed
1 teaspoon granulated sugar
10 banana leaves (if you can't find banana leaves in your local market, regular dishes are just fine)
salt
oregano
pepper
cumin

Directions

1

["Chicharrons is the product of pork fat being cooked on very low heat in a pot either on the stove or in the oven for something like three hours and releasing its oil or lard very slowly, leaving only the crunchy brown structure of the fat (the rendered fat, or lard, can be reserved to use as shortening in other recipes). Chicharrons may be purchased at local markets or carnicerias.", "Place the cooked chicharrones on a paper towel to cool and to continue to drain.", "When cool, chop into small pieces.", "Place cassava into a large pot and cover with water to a depth of 1\".""