How to make it

  • peel the plantain and cut it into aprox. 1 inch pieces
  • fry the plantain pieces until golden, do non let them brown
  • take them out of the fryer and let them rest for 1 min
  • in the "pilon" place the three gralic cloves, one teaspoon of salt and about 3-4 tablespoons of olive oil and mash them together
  • when the oil and garlic are mashed add the plantain about 3 to four pieces at a time and continue mashing
  • once you basically can't fit more plantain, depending on the size of the mortar, add the pieces of pork rinds and mash them in
  • if it seems to dry you may add a little more oil to the mix
  • mash until you have nice solid lump of plantain
  • then remove from the mortar, garnish and enjoy!

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • acascante 7 years ago
    Super traditional - but the other reviewer is right, only REAL pork rinds, not the crap from the snack aisle. Real pork rinds can be found in latin supermarkets or even latin restaurants, they are called "chicharrones" and are fried pork skin w/fat. Deliciously bad for you.
    Was this review helpful? Yes Flag
    " It was just okay "
    JibaroSoy ate it and said...
    Tosino not pork rinds because non-Puerto Rican users will use pork rinds out of a bag instead of the real deal.
    Was this review helpful? Yes Flag
  • flybunzboricua 8 years ago
    i love it!!!!!!!!!!!!!!!make me think of my momz home cooking
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes