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Loading...A staple comfort food in the Dominican Republic, this garlicky mash of green plantains is pounded with crispy pork cracklings and olive oil for a rich, savory side. Traditionally molded into a dome and served with broth, broiled seafood, or stewed meats.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 615 kcalCalories
- 32 gFat
- 9 gSaturated Fat
- 68 gCarbs
- 6 gFiber
- 4 gSugar
- 17 gProtein
- 720 mgSodium
- 950 mgPotassium
- 75 mgCalcium
- 3.5 mgIron
- 28 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the mash
- 4 large green (unripe) plantains, peeled and cut into 2-inch chunks
- 1 cup pork cracklings (chicharrones), lightly crushed
- 8 garlic cloves, finely minced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons unsalted butter, melted
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For serving (optional)
- 2 cups warm chicken or seafood broth
- 1 lime, cut into wedges
- 1/4 cup chopped cilantro
- 1 small white onion, thinly sliced
Directions
- Bring a large pot of generously salted water to a boil, add the plantain chunks, and cook for 10-12 minutes until fork-tender but still firm; drain well and let them dry for 2 minutes.
- While the plantains cook, heat 2 tablespoons of the olive oil in a small skillet over medium-low heat, add the minced garlic, and gently sauté for 2-3 minutes until fragrant and pale golden; remove from heat.
- In a large wooden mortar (pilón) or sturdy bowl, add half the plantains, half the crushed pork cracklings, half the sautéed garlic, and half the melted butter; mash firmly with a pestle or heavy wooden spoon until a coarse paste forms.
- Add the remaining plantains, cracklings, garlic, butter, the remaining olive oil, salt, and pepper; continue pounding until the mixture is well combined but still slightly chunky, not completely smooth.
- Spoon the mash into a small bowl or shape it into four mounds using an ice cream scoop or ramekin, pressing gently to compact; invert onto serving plates to form domes.
- Ladle warm broth around the mounds (if serving soup-style) or serve dry alongside broiled fish, stewed chicken, or grilled meats.
- Top each dome with a few extra crushed pork cracklings, a sprinkle of sliced onion, and cilantro; serve immediately with lime wedges for squeezing.
Cook’s Notes
- Use only fully green plantains; yellow or ripe ones become gummy and sweet instead of savory and starchy.
- Pound the plantains while still very warm so they mash smoothly without becoming gluey.
- For maximum garlic punch, add a second minced raw clove per person right before serving.
- A traditional wooden pilón gives the best rustic texture; a heavy mortar and pestle is the closest substitute.
- This mash is best eaten immediately, as it stiffens as it cools; reheat with a splash of broth to loosen.
