Green Plantain Balls Stuffed with Crispy Pork Belly (Marranitas)

Ingredients

• 3 lonjas Meaty pork belly (finely chopped into small pieces)
• 3 tbsp Water (approximately 'three fingers' for the initial cooking of the pork belly)
• 0.5 Lemon (the juice, for cooking the pork belly)
• Salt (enough for the pork belly and the plantain dough)
• 1 Green plantain (large, peeled and finely grated)
• 2 tbsp Cornstarch (for the plantain dough)
• Vegetable oil (amount needed for frying the balls)
• Cilantro (fresh and chopped for the ají)
• Red bell pepper (finely chopped for the ají)
• Scallion (finely chopped for the ají)
• 1 tsp Garlic paste (for the ají)
• 1 tbsp Olive oil (for the ají)
• 1 tbsp Tomato sauce (optional, for the ají)
• Hot sauce (to taste for the ají)
• Suero costeño (to accompany when serving)

Steps

1. 1

   Chop the 3 slices of meaty pork belly into small pieces.

2. 2

   In a cauldron or deep skillet, add the chopped pork belly along with 3 'fingers' of water, the juice of half a lemon, and enough salt.

3. 3

   Cook over medium heat until the water has completely reduced. Once dry, let the pork belly release its own fat and fry in it without adding additional oil, until it is well browned and crispy. Remove and drain the excess fat.

4. 4

   Peel the green plantain and grate it completely using the fine side of the grater until you obtain thin strands.

5. 5

   In a bowl, mix the grated plantain with 2 tbsp of cornstarch and a pinch of salt. Stir well until combined.

6. 6

   To assemble the balls, place a plastic bag over the palm of your hand. Using a spoon, spread a portion of the plantain dough onto the plastic.

7. 7

   Place a portion of crispy pork belly in the center and close the dough, using the bag to help shape it into a compact ball.

8. 8

   Fry the balls in plenty of vegetable oil over medium heat for approximately 8 minutes, or until they are golden brown and cooked through.

9. 9

   While the balls are frying, prepare the ají by mixing the cilantro, red bell pepper, scallion, garlic paste, a bit of cooking oil, olive oil, lemon juice, salt, and pepper in a small bowl.

10. 10

    Optionally, add a tablespoon of tomato sauce and plenty of hot sauce to taste to the ají. Stir well.

11. 11

    Serve the plantain balls hot with a portion of suero costeño on top and accompany with the homemade ají.

Notes

This recipe is a variation of the traditional 'marranitas' from Valle del Cauca. The secret to a crispy pork belly is to let it fry in its own lard after the initial cooking water has evaporated.

Nutrition per serving

• main dish
• appetizer
• fried
• colombian food
• pork
• green plantain
• marranitas