Green Plantain Bombs (Marranitas)

Ingredients

• 500 g pork belly or pork rinds (chicharrón) (cut into small pieces)
• 0.5 tomato (for the filling)
• 0.5 bell pepper (for the filling)
• 0.5 red onion (for the filling)
• 1 rama scallion (for the filling)
• 2 cloves garlic (for the filling)
• salt (to taste)
• 3 green plantain (very green)
• pizca garlic powder (to season the plantain)
• vegetable oil (for deep frying and for greasing the bag)
• 0.5 cup avocado (for the ají)
• 0.5 tomato (for the ají)
• 0.5 red onion (for the ají)
• 0.5 white onion (for the ají)
• 0.25 bell pepper (for the ají)
• 2 lime (its juice)
• 3 tbsp white vinegar (for the ají)
• pizca garlic powder (for the ají)
• pizca black pepper (for the ají)
• 1 tbsp hot sauce (optional)
• cilantro (to taste, chopped)

Steps

1. 1

   Cut the pork belly or chicharrón into small pieces. Season them with a bit of garlic salt.

2. 2

   In a skillet over medium heat, brown the pork belly pieces in their own fat until they are very crispy. Remove the chicharrón and set aside the fat in the skillet.

3. 3

   In the same pork fat, prepare a sofrito by adding the tomato, bell pepper, red onion, scallion, and garlic (all finely chopped). Adjust salt and sauté for about 3 minutes.

4. 4

   Incorporate the browned chicharrón into the sofrito, mix well, and set this preparation aside for the filling.

5. 5

   To prepare the plantains, tap them with a spoon to make peeling easier. Peel the plantains and grate them using the coarse side of a grater.

6. 6

   Season the grated plantain with salt and garlic powder to taste. Mix well.

7. 7

   Lightly grease a plastic bag. Place a portion of the grated plantain on the bag and spread it out to form a circle.

8. 8

   Place a tablespoon of the chicharrón filling in the center. Using the bag, close and press it to form a compact ball or 'bomb'. Repeat until you have 10 units.

9. 9

   Heat plenty of oil in a pot over medium heat. Fry the plantain bombs until they are golden brown and crispy on the outside.

10. 10

    For the ají: in a bowl, mix the avocado (mashed or in small cubes), tomato, red onion, white onion, and bell pepper (all finely chopped).

11. 11

    Add the lime juice, white vinegar, garlic powder, black pepper, salt, hot sauce (if desired), and chopped cilantro. Stir very well.

12. 12

    Serve the plantain bombs hot, accompanied by the avocado ají.

Notes

The trick of tapping the plantain with a spoon helps the skin come off much easier. Make sure the plantains are very green so that the grated texture works correctly.

Nutrition per serving

• green plantain
• chicharrón
• colombian
• appetizer
• fried
• marranitas
• snack