Description
This Cuban Boiled Mashed Plantains recipe combines the sweetness of ripe plantains with the earthiness of green plantains, enriched by crispy pork belly and aromatic garlic-onion-lime sauce. Boiled and mashed to a smooth, creamy consistency with chicken stock, it’s a hearty side dish bursting with authentic Cuban flavors.
Ingredients
Scale
Plantains
- 2 large medium-ripe plantains
- 1 large green plantain
Meat and Sauce
- 0.5 lb pork belly
- 2 tablespoons olive oil
- 0.25 cup yellow onions, finely diced
- 3 cloves garlic, finely minced
- 1 lime, juiced
Liquids and Seasonings
- 1 cup chicken stock (divided)
- Salt, to taste
- Pepper, to taste
Instructions
- Boil Green Plantains: In a large saucepan filled with salted water, bring to a boil. Add the green plantain chunks first and reduce heat to medium-low. Cook for about 10 minutes until they become slightly tender.
- Add Ripe Plantains: Carefully add the ripe plantains to the saucepan. Continue boiling for an additional 10 minutes until both types of plantains are softened and can be easily pierced with a fork.
- Prepare Pork Belly: Sprinkle two pinches of salt over the pork belly pieces to enhance their flavor before cooking.
- Sauté Pork Belly: Heat olive oil in a large skillet over medium heat. Add the pork belly pieces and sauté for 5-7 minutes until they are golden brown and crispy. Drain the pork on paper towels and reserve the drippings in the skillet.
- Sauté Onions and Garlic: In the same skillet with the pork drippings, add the diced onions and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute. Remove from heat and mix in freshly squeezed lime juice. Set aside this flavorful mixture.
- Mash Plantains: Drain the cooked plantains and transfer to a large bowl. Using a potato masher or fork, mash the plantains, incorporating 1/4 cup of chicken stock and 4-5 tablespoons of the garlic-onion-lime sauce gradually. Mix until the mash is smooth and creamy.
- Combine Pork and Season: Gently fold in the crispy pork pieces into the plantain mash, reserving some pork for garnish. Season the mash with salt and pepper to taste for a balanced flavor.
- Adjust Consistency: Continue adding chicken stock in 1/4 cup increments, mashing until the texture is a soft, thick paste-like consistency.
- Serve: Plate the Cuban Boiled Mashed Plantains hot and sprinkle the reserved crispy pork pieces on top for added flavor and crunch. Enjoy!
Notes
- Use medium-ripe plantains for sweetness and green plantains for an earthy flavor balance.
- Be careful not to overcook plantains; they should be soft but not mushy before mashing.
- Reserve pork drippings for extra flavor in the sauce.
- If you prefer less fat, substitute pork belly with a leaner cut but expect a different texture.
- The garlic-onion-lime sauce adds a vibrant zest to the dish; adjust lime juice amount to taste.
