Using a sharp knife, cut the ends of the yuca root and then cut it into 4-inch chunks. Cut the skin off, in the same manner as you would if you were cutting the skin off an orange for segments. Rinse the peeled yuca and then place it in a large pot. Fill with water, making sure to cover the yuca completely. Set over medium-high heat and bring to a simmer. Cook until fork tender, about 30 minutes. Make sure to not over-cook the yucca or else it'll become mushy.

To make the cabbage salad, finely shred the cabbage, as if making coleslaw. You can use a mandolin with the cross blade or you can finely shred it with a sharp knife. Place the cabbage in a large bowl and fill with cold water. Let it sit for about 10 minutes. Drain and rinse the cabbage once more, and return to the bowl. Add the diced tomatoes, onion, apple cider vinegar, 1/4 cup water, and salt. Mix until evenly combined. Wrap in plastic and let sit at room temperature or in the fridge until ready to serve.

Once the yuca is cooked through, remove from the water and place on a cutting board. Cut into bite sized pieces, discarding any fibrous pieces.

To assemble the vigoron, place the yuca pieces on individual plates or bowls, and top with pieces of pork rinds and the cabbage salad. Serve immediately and enjoy!