Crunchy Recipe

Prepare plantains

Bring 6 cups of water to a gentle boil in a medium pot with 1 tsp salt. While water heats, cut off both ends of each plantain, slice through the skin lengthwise and peel. Cut peeled plantains into 2–3 large chunks.

Add plantain chunks to the boiling water and simmer for 12–15 minutes, or until a fork easily pierces them (they should be fully cooked but not falling apart). Drain thoroughly and return to the hot pot to let residual steam dry them for 1–2 minutes.

While still warm, mash the plantains in the pot or a large bowl with 2 tbs vegetable oil and 2 tbs all-purpose flour (optional for firmer dough). Mash until smooth and pliable; if very stiff, add 1–2 tbs warm water. Taste and adjust with a pinch of salt if needed. Let dough cool until comfortably handleable, about 10 minutes.

Divide the dough into 12 equal portions (for small patties) or 8 portions (for larger fritters). Keep covered with a damp cloth to prevent drying.

Preheat oven to 425°F (220°C). Score the pork belly skin in a crosshatch pattern without cutting into the meat. Pat the skin very dry with paper towels.

Rub the pork belly all over with 1 tsp kosher salt, 1 tsp black pepper and 1/2 tsp garlic powder, concentrating a little extra salt on the skin. Let sit at room temperature for 15 minutes while the oven finishes preheating.

Place the pork belly on a wire rack set over a rimmed baking sheet (skin side up). Roast for 25–35 minutes until the skin begins to blister and puff and the fat renders. If the skin is not blistering, broil for 2–4 minutes watching closely to avoid burning. Remove and let rest 10 minutes; the pork will crisp further as it cools.

Once cool enough to handle, cut pork belly into small crispy pieces (~1/2-inch cubes). Reserve any rendered juices for brushing if desired.

Heat 4 cups vegetable oil in a heavy skillet or deep pot to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise steadily.

Take one portion of plantain dough and flatten it slightly in your palm. Place 1–1.5 tablespoons of the crispy pork belly pieces in the center. Fold the dough around the pork and roll gently to seal, shaping into a ball or slightly flattened patty about 2–2.5 inches across. Repeat with remaining dough and pork. If you have more pork than dough, distribute evenly so each piece has some pork.

Working in batches to avoid overcrowding, carefully lower the stuffed plantain balls into the hot oil. Fry for 3–4 minutes per side (total 6–8 minutes) until golden brown and crispy on the outside. Turn as needed for even color.

Use a slotted spoon to transfer fried pieces to a paper towel–lined tray. While hot, sprinkle lightly with 1/2 tsp salt (distributed among batches) to season.

Garnish with chopped fresh cilantro if using, and serve hot. These are best eaten immediately while the filling remains crisp.