Ingredients
Green plantains, peeled and cut into rounds on the diagonal -- 4
3
to 5 Garlic cloves, minced
1
cup of Pork cracklings (chicharrones), crushed
Directions
1.
Soak the plantain pieces in a bowl of salted water for about 15 minutes.
3.
Heat the oil in a sauté pan or skillet over medium flame. Working in batches, sauté the plantain slices until they are cooked through but not yet browned, 10-12 minutes.
4.
Add the plantains, garlic and a little bit of olive oil to a large mortar or bowl and mash with a pestle or potato masher until fairly smooth.
5.
Alternatively, pulse with a food processor.
6.
Stir in the pork cracklings and salt to taste.
7.
Using moistened hands, form into 3-inch balls and serve warm.
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