Recipe Credit: Chef Kalych Padro
Ingredients
| Unit | Quantity | Prep |
|---|---|---|
| 4 | Oz | Pork Fat / Chicharron |
| 2 | Tbsp | Olive Oil |
| 2 | Each | Garlic Cloves |
| 2 | Tbsp | Cilantro |
| 4 | Oz | Whole Butter |
| 2 | Oz | Chicken Stock |
| 4 | Each | Green Plantain |
| TT | TT | Salt |
Method:
- Peel and cut plantain (See Chef)
- Keep plantain in water with salt
- Cook Chicharron / Keep fat
- Fry plantain until golden brown
- Add olive oil to “Pilon” with garlic
- Smash with salt
- Add fried plantain, part of the butter, smash and add stock little by little
- Add rest of ingredients, season to taste