Plantains are large, firm, mild-tasting "cooking bananas" that are used like potatoes. Serve with Caribbean-style Pork Rib Chops (Costillitas de Cerdo).
- 4 plantains (semi-ripe, pintones, not too ripe, yellow with only a few black flecks)
- 1 teaspoon salt
- 5 slices bacon (thick-sliced, cut in thin strips)
- 2 tablespoons lard (OR oil)
- 4 cloves garlic (minced)
- Cut the semi-ripe plantains in several pieces, place in a pot and cover amply with water. Add salt and boil until plantains are fork tender, about 25 minutes. Drain, allow to cool slightly, and peel. Press the plantains through a potato ricer or vegetable mill, or mash very well with a fork to make a smooth puree. Do not use a food processor.
- Cook the bacon in a large skillet at low heat until it is cooked by not crisp. Drain and reserve the bacon, discard the bacon fat (or save for another use).
- In that same skillet heat 2 tablespoons of lard or oil over medium heat; add the minced garlic and stir. Before the garlic begins to color, add the plantain mash and the reserved bacon. Using a wooden spoon, stir to mix well. Reduce heat to warm while cooking the chops.