Vigorón with a Twist

Ingredients

In this adaptation, we replace the traditional chicharrón (fried pork rinds) with slow-cooked pork, which adds a tender and juicy element to the dish. Additionally, we incorporate sauerkraut, a staple in Lower Saxon cuisine, to provide a tangy twist. The dressing is also modified to include local herbs and spices, giving the salad a unique flavor profile. We alse have the original recipe for Vigorón, so you can check it out.

• 500g (1.1 lb) pork shoulder, boneless 500g (1.1 lb) pork shoulder, boneless
• 500g (1.1 lb) yuca, peeled and cut into chunks 500g (1.1 lb) yuca, peeled and cut into chunks
• 200g (7 oz) sauerkraut 200g (7 oz) sauerkraut
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• 1 tablespoon whole grain mustard 1 tablespoon whole grain mustard
• 1 tablespoon honey 1 tablespoon honey
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring water to a boil and add the pork shoulder. Cook for 1 hour or until the meat is tender. Remove from the pot and let it cool. Once cooled, shred the pork into bite-sized pieces.
2. 2.
   In a separate pot, bring water to a boil and add the yuca chunks. Cook for 20-25 minutes or until the yuca is fork-tender. Drain and set aside.
3. 3.
   In a skillet, heat the vegetable oil over medium heat. Add the minced garlic and chopped onion. Sauté until the onion is translucent and fragrant.
4. 4.
   In a small bowl, whisk together the apple cider vinegar, whole grain mustard, honey, salt, and pepper. Pour the dressing over the sautéed garlic and onion mixture. Stir well to combine.
5. 5.
   In a large serving bowl, combine the shredded pork, boiled yuca, and sauerkraut. Drizzle the dressing over the salad and toss gently to coat all the ingredients.
6. 6.
   Garnish with fresh parsley and serve immediately.

Treat your ingredients with care...

• Yuca — Make sure to peel the yuca thoroughly, removing any tough outer skin. Boil until fork-tender, but be careful not to overcook as it can become mushy.

Tips & Tricks

• For added flavor, marinate the pork shoulder with your favorite spices overnight before cooking.
• If sauerkraut is not readily available, you can make your own by fermenting shredded cabbage with salt and spices for a few days.

Serving advice

Serve Vigorón with a Twist as a main course for lunch or dinner. It pairs well with a side of crusty bread or boiled potatoes.

Presentation advice

Arrange the salad on a large platter, placing the shredded pork and yuca in the center and surrounding them with sauerkraut. Drizzle the dressing over the top and garnish with fresh parsley for an appealing presentation.