- 4 green plantains
- 2 cups canola or olive oil
- Kosher salt to taste
- 6 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 pound crisp fried pork rinds, also known as chicharrón
- 1 slice of bacon, cooked
- 1 cup low-sodium chicken stock (optional)
- Butter (optional)
- Peel plantains and cut into one-inch slices.
- In a large saucepan or deep fryer, heat oil until hot enough to fry (350 degrees). Add plantain slices in two batches and fry for 7 to 8 minutes, turning once, until light golden but not browned. Drain on paper towels.
- In a large mortar or big bowl, crush garlic cloves with pestle or the back of a spoon and sprinkle with salt. Add olive oil to the mixture and keep pounding until it's well incorporated. Transfer to a small bowl.
- In the same mortar or bowl, crush half of the fried plantain slices with half of the pork rinds, 1/2 slice of cooked bacon, and half the garlic aioli and pound or smash together. You can add a little butter at this point as well. Butter will help to keep it moist or add up to 1/2 cup chicken stock as needed, to make it moist.
- Spoon the mixture and shape into two-inch balls. Repeat with remaining ingredients and keep in warm oven until ready to serve. Top with more crushed chicharrón, or cilantro if you wish.