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Serves 6.

4 semi- ripe plantains (pintones) not too ripe, yellow with only a few black flecks

1 teaspoon salt
5 slices thick-sliced bacon, cut in thin strips
2 tablespoon lard or oil
4 garlic cloves, minced 

Cooking Directions
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.

Serving Suggestions

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

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit



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