Recipe courtesy of LOBA
Patacon
- Level: Intermediate
- Yield: 4 servings
- Total: 4 hr 5 min
- Active: 1 hr 15 min
Ingredients
Mojo:
1/2 cup fresh lime juice
1/2 cup green pepper, finely chopped
1/2 cup white onion, finely chopped
1/3 cup vegetable oil
12 garlic cloves, finely chopped
3 jalapeños, sliced into rounds
2 teaspoons kosher salt
Pork Belly:
8 ounces pork belly
1 cup mojo
Salt and pepper
Vegetable oil, for deep-frying
Patacon:
2 green plantains
1/2 cup mojo
Pinch salt
Rice:
1 cup rice
1 teaspoon salt
Guacamole:
4 avocados
1 teaspoon olive oil
1 lime, juiced
1 jalapeño, seeded and finely chopped
Chopped fresh cilantro
Salt and pepper
Pico de Gallo:
4 tomatoes, diced
1 red onion, diced
1 jalapeño, chopped
1 teaspoon olive oil
2 limes, juiced
Chopped fresh cilantro
Salt and pepper
Directions
- 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.
- For the pork belly: Place the pork belly in the mojo and marinate for 1 hour.
- 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.
- Deep-fry the pork belly until golden brown.
- 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.
- 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.
- 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.
- 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.
- To assemble: Arrange the deep-fried pork belly on the patacon. Serve with a side of rice, guacamole and pico de gallo.