- 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.
- Sauté the garlic with a teaspoon of olive oil. Reserve.
- In a deep frying pan heat the oil and fry the plantains till golden brown.
- Using a pilón (wooden mortar) mash the plantains, garlic and cracklings together. Until well mixed.