Tuesday, August 17, 2010


  • 1 lb of pork cracklings
  • 1 cup of oil
  • 2 1/2 teaspoons of salt
  • 4 unripe plantains
  • 4 cups of prepared beef stock
  • 2 tablespoons of mashed garlic


Before starting to cook: Peel the plantains and cut into 1/2-inch thick pieces.
  1. Sauté the garlic with a teaspoon of olive oil. Reserve.
  2. In a deep frying pan heat the oil and fry the plantains till golden brown. 
  3. Using a pilón (wooden mortar) mash the plantains, garlic and cracklings together. Until well mixed.
**Tip. Do not OVER mash, it is BEST chunky..


shopannies said...

this recipe sounds awesome but rather old to me my mother loves cracklings you can find what I shared at http://shopannies.blogspot.com

Anonymous said...

Hi, first time visiting. This recipe is very unusual to my cultural cuisine...is it served as a side dish? Or just something yummy to eat! Interesting flavours! yvette@twistedvines

Jennifer said...

This looks great, I found you on What's Cooking Wednesday and I'm now following you. Stop by and say hi, if you get a chancehttp://wedemeyerfamily.blogspot.com/2011/02/new-recipe-of-week-6-molten-chocolate.html

Anonymous said...

Hello.Your recipe is yummy. I came from a country with a great love for cracklings. Im your new follower,foun your blog tru blog hop. Marelie@ www.cookiedropletsetcbymarelie.com