Pork Adobo Patacones Recipe

Make a local version of patacones by using saba and topping it with crispy adobo flakes.

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

Aby Nachura
Make a local version of patacones by using saba and topping it with crispy adobo flakes.
Prep Time 45 minutes
Cook Time 1 hour 45 minutes
Resting Time 30 minutes
Total Time 2 hours 30 minutes
Course Appetizers
Cuisine South American
Servings 24 pieces


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


  • 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.
Keyword patacones, pork adobo patacones
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