A staple in Latin American countries, patacones are twice-fried plantains served as chips with dip or topped with meat, vegetables, and cheese. Make a local version by using saba bananasand topping it with crispy adobo flakes.
Pork Adobo Patacones Recipe
Make a local version of patacones by using saba and topping it with crispy adobo flakes.
Ingredients
Pork Adobo Patacones Ingredients
- 200 Grams pork (use kasim), cubed
- 1/4 Cup dark soy sauce
- 1/4 Cup Vinegar
- 8 to 10 cloves Garlic crushed
- 1 teaspoon peppercorns freshly cracked
- 2 tablespoons water
- 1/4 Cup cooking oil
- 1/4 Cup cooking oil
- 8 pieces banana (saba variety), peeled and sliced crosswise into 3 rounds each
- 1/4 Cup all-purpose flour
- Salt to season
- 2 pieces red tomatoes diced, for garnish
- cilantro (wansoy) (leaves), for garnish
Instructions
- Make the adobo: Combine pork, soy sauce, vinegar, garlic, peppercorn, and water in a bowl. Marinate, covered, in the refrigerator for 1 hour.
- Place pork and marinade in a pot over medium heat. Simmer, uncovered, for 45 minutes to 1 hour or until sauce has caramelized.
- Preheat oven to 165°F. Flake pork into long shreds using two forks. Place on a baking tray and air-dry for 10 minutes. Oven-dry adobo in the preheated oven for 15 to 20 minutes or until golden.
- Heat cooking oil in a pan, add dried pork, and fry for 3 to 5 minutes or until crisp and golden. Drain on paper towels. Let cool.
- Make the patacones: heat oil in a pan over medium heat. Fry banana rounds for 3 minutes or until golden. Drain on paper towels.
- Place a banana round between 2 pieces of wax paper. Gently flatten banana using your palm until about 1/4 inch thick. Repeat with remaining bananas.
- Dredge flattened banana in flour; sprinkle with salt and sugar. Deep-fry bananas in the same pan until both sides are golden brown. Drain on paper towels.
- To serve, top each fried banana with 1 tablespoon adobo flakes, diced tomatoes, and a cilantro leaf.
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