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Plantains are large, firm, mild-tasting "cooking bananas" that are used like potatoes. Serve with Caribbean-style Pork Rib Chops (Costillitas de Cerdo).
- 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.