Prep 10 mins
Cook 30 mins
This is a classic Puerto Rican dish that is also popular in Cuba (similar to the Dominican "mangu"). If you don’t have a tostonera (two pieces of wood hinged together to flatten plantains) use a glass or a small plate to flatten the plantains. If you don't use bacon and stop at step 2 you have tostones which also a great side dish.
- 4 green plantains, peeled and cut into 1/2-inch chunks
- 4 cups beef stock or 4 cups chicken stock
- oil (for deep frying)
- 1⁄2 cup pork cracklings (chicharrones) or 4 slices thick bacon or 4 salt pork
- 1 tablespoon chopped garlic
- fresh ground black pepper
- chopped fresh cilantro leaves (to garnish)
- Mix handful of salt into a bowl of cold water and soak plantain chunks. Place stock in saucepan over low heat to warm. Bring at least 1 inch of oil to about 350 F degrees in a deep skillet.
- Meanwhile, cook chicharrones or bacon until crisp; remove from heat and drain. Remove plantains from water, drain and dry them on towels, then deep fry the pieces (careful, they may spatter) until golden brown and tender. Remove from oil. Flatten the plantains using the bottom of a flat-bottomed glass bottle or a tostonera if you have one. Fry the plantains again for 30 seconds on each side until slightly crispy.
- While the plantains are still hot use a wooden mortar and pestle to mash them with the garlic and the chicharrones. Add salt and pepper to taste.
- You can also use a food processor – add the plantains to food processor with bacon, garlic and some salt and pepper. You may have to work in batches. Process to consistency of mashed — not whipped — potatoes. Do not over process!
- Place the mixture in soup bowls or wooden pilons, douse with broth, garnish with cilantro and serve immediately.
This is basically mashed tostones with chopped chicharron and garlic. I love the combination of flavors (though deadly). The green plantains should be cut bigger initially, about 1 - 1/2 inches and fried on each side until lightly golden. This will give you more flesh to mash and less crust. I also had to go on a hunt to find out how to prepare chicharron. More chicharron would be better and this makes way more than 4 servings.
I'm not a Puerto Rican and actually I never tried it but it seems so good especially after watching Anthony Bourdain's show yesterday and how he was enjoying these Puerto Rican dishes so much. I will make the dish today when I buy the ingredients and thank you MarielC for this good recipe. Victoria, London ON
Skip this: Dont soak the plantains in water it is not necessary. and also you wont have oil splatters when you fry the plantains. Enjoy!