How to make it

  • Cut ends off plantains and discard.
  • Slice each plantain into two-inch chunks.
  • Make a light cut into skin with knife along one edge. DO NOT PEEL.
  • In large pot, add plantains to chicken stock.
  • Bring to boil, then lower heat, cover and simmer until tender.
  • For meat, you need pork with plenty of fat — either well marbled or with a fat layer or both. We’ve had good luck with de-boned pork ribs. Or have the butcher cut something to order.
  • Slice meat into small pieces about one inch.
  • Add salt to taste.
  • Place in large sauce pan and add water to just barely cover.
  • Bring to boil and simmer, uncovered until all water has boiled away.
  • Fry pork pieces in rendered fat just until brown, but NOT crispy! The meat should be tender and stringy.
  • Remove meat .
  • Sauté garlic and onion in rendered fat over medium heat, three to five minutes.
  • During last minute add lemon juice.
  • Remove fully cooked plantains from broth (do not discard broth) and peel.
  • Mash plantains with a little broth — just enough to make a soft, thick paste – like mashed potatoes.
  • Mash together with garlic and lemon and fried pork. Salt and pepper to taste.
  • Serve hot.

Reviews & Comments 2

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  • sbbny 9 years ago
    Minitindel, you can come if you bring the stuffing.
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    WOW!!! im coming to your house...LOL.... this sounds great!!!!
    thank u so much!!!

    Was this review helpful? Yes Flag

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