Vigorón is a perfect blend of textures and flavors: warm, soft, and starchy yuca; cool, tart, and crisp salad; and crunchy, salty chicharrón. In Nicaragua, it is often sold by street vendors carrying it in large woven baskets.
The key to perfect Vigorón is quality, crispy Chicharrón (either just skin or with a piece of meat/bacon) and a properly seasoned cabbage salad (Curtido), which should be sour and slightly spicy.
To achieve the spiciness, Chile Congo (Habanero) is often used, but any medium-hot chili pepper will do.
Cut the peeled cassava into medium-sized pieces. Place in a large pot, add garlic and plenty of salt. Cover with water so the cassava is fully submerged.
Bring to a boil, then reduce heat and simmer until the cassava is tender (it should easily flake when tested with a fork), about 30-40 minutes.
Drain the water and let the cassava cool. Remove any tough, fibrous central core that appears after cooking.
Shred the cabbage as thinly as possible and place in a bowl. Add the diced tomato, onion, and optionally the sliced chili (Habanero/Chile Congo).
In a small bowl, mix the white vinegar, lime juice, and salt. Stir well and pour over the cabbage.
Mix thoroughly to coat the cabbage with the vinegar dressing. Let sit for at least 15-20 minutes for the cabbage to soften and the flavors to meld. Taste and add more salt/vinegar if needed.
Arrange several pieces of boiled cassava on each plate (or traditionally, on a piece of banana leaf).
Layer a generous mound of the cabbage salad (Curtido) on top of the cassava, making sure to include some of the excess sour liquid.
Place large, crispy pieces of Chicharrón on top. (If using smaller pork rinds, simply sprinkle them over.)
Serve immediately while the cassava is still warm and the chicharrón is crispy. In Nicaragua, Vigorón is typically eaten without cutlery, directly from the banana leaf.