ビゴロン（ニカラグアン・ユカ・ポーク・クラッキング・サラダ）

このレシピについて

ビゴロンは労働者階級のエネルギー料理として始まった

材料

サービスします 4

• 1 kgユカ（キャッサバ）
• 1 tspfine salt, for boiling yuca
• 800 gpork belly, skin on, cut into strips
• 1 tspsalt, for the pork
• 0.5 tspblack pepper, for the pork
• 3 cupsgreen cabbage, thinly shredded
• 2 largetomatoes, diced
• 0.5 largered onion, thinly sliced
• 0.5 cupwhite vinegar
• 1 tspsalt, for the slaw
• 1jalapeño or chile congo, thinly sliced (optional)
• 4 squaresbanana leaf, for serving (optional)

手順

1. 1

   ユカを沸騰させる

   塩水でユカを調理

2. 2

   Render the pork

   Season pork belly strips with salt and pepper. Place skin-side down in a cold, dry heavy skillet, then turn heat to medium-low. Let the fat render slowly for 20 minutes.

3. 3

   Crisp the chicharrón

   Increase heat to medium-high and continue cooking, turning occasionally, for another 20-30 minutes until the skin is deeply crackling and the meat is golden brown throughout.

4. 4

   Make the slaw

   While the pork cooks, combine shredded cabbage, tomatoes, red onion, vinegar, salt, and chile (if using) in a bowl. Toss well and let sit at least 15 minutes to soften slightly and absorb the vinegar.

5. 5

   Drain and rest the pork

   Remove chicharrón from the pan and drain on paper towels; let rest 5 minutes so it stays crisp.

6. 6

   Assemble

   Lay a piece of banana leaf on each plate if using. Pile boiled yuca in the center, top generously with chicharrón, and spoon the vinegary slaw over the top.

バリエーション

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  ユカの代わりに馬鈴薯

ストレージ

2日間冷蔵

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