The Patacon as Served at Loba in Miami, Florida, as seen on Diners, Drive-Ins and Dives, season 28.
Recipe courtesy of LOBA


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  • Level: Intermediate
  • Total: 4 hr 5 min
  • Active: 1 hr 15 min
  • Yield: 4 servings



Pork Belly:




Pico de Gallo:


  1. For the mojo: Combine the lime juice, green pepper, white onion, oil, garlic, japaleños, salt, and 1/3 cup of water in a medium bowl and whisk until the salt is dissolved.
  2. For the pork belly: Place the pork belly in the mojo and marinate for 1 hour.
  3. Bring 7 cups water to a boil in a large pot. Add the pork belly and cook for 45 to 50 minutes. Drain and let cool for 20 minutes.
  4. Deep-fry the pork belly until golden brown.
  5. For the patacon: Deep-fry the plantains until golden brown, about 7 minutes. Place the fried plantains on a table in a straight line. Place a cheesecloth on top and use a rolling pin to mash plantains. Cool for 30 minutes, then fry again before serving.
  6. For the rice: Bring 1 cup water to a boil in a saucepan. Stir in the rice and salt and reduce the heat to medium low. Cover and cook until the rice is tender, 15 to 20 minutes.
  7. For the guacamole: Scoop the avocado flesh into a low serving bowl and mash with a fork. Add the olive oil, lime juice, jalapeño and some cilantro; stir to combine. Season with salt and pepper.
  8. For the pico de gallo: Put the tomatoes, red onion, jalapeno, olive oil, lime juice and some cilantro in a mixing bowl; stir to combine. Season with salt and pepper.
  9. To assemble: Arrange the deep-fried pork belly on the patacon. Serve with a side of rice, guacamole and pico de gallo.