Verde Platter Recipe

Prep and parboil

Using a sharp knife, cut off both ends of each plantain. Make a shallow lengthwise incision through the skin and peel. Cut each plantain into 1 1/4–1 1/2-inch thick rounds. Place rounds into a medium pot and cover with 4 cups water and 1/2 tsp of the kosher salt. Bring to a simmer and cook 8–10 minutes until just tender but not falling apart. Drain and let cool slightly.

Smash

Heat 2 cups vegetable oil in a heavy skillet or cast-iron pan over medium-high heat until shimmering (about 350°F/175°C). Working in batches, place parboiled plantain rounds on a sturdy cutting board or heatproof surface. Use the bottom of a small flat cup, a plantain press, or a mortar pestle to firmly smash each round to about 1/4-inch thickness. Try to keep edges intact — irregular edges crisp nicely.

Fry until golden

Fry the smashed plantains in the hot oil 2–3 minutes per side until deep golden and crisp. Avoid overcrowding; maintain oil temperature by doing batches. Transfer to a paper towel-lined tray and immediately season with remaining 1/2 tsp kosher salt. Brush lightly with 1/2–1 tsp neutral oil if they seem dry to lock crispness.

Score and season

Pat the pork belly very dry with paper towels. If the skin is thick, lightly score the skin in a crosshatch pattern without cutting into the meat. Rub the entire piece (skin and meat sides) with 1 tablespoon kosher salt, 1 tsp black pepper, minced garlic, and 1 tsp cumin. Drizzle orange juice over the meat side and rub to distribute. Let rest at room temperature 15–20 minutes (or refrigerate uncovered up to 2 hours for drier skin).

Roast for crackling

Preheat oven to 425°F (220°C). Place pork belly skin-side up on a wire rack set over a rimmed baking sheet. Roast 25–35 minutes until skin starts to puff and crisp. Reduce oven to 325°F (165°C) and continue roasting 45–60 minutes more until meat is tender and fat has rendered. (If skin isn’t blistering enough, finish under the broiler for 1–3 minutes, watching carefully.)

Pan-sear for extra crisp

Remove pork belly and let rest 10 minutes. Cut into bite-size pieces (about 1–1.5 inches). Heat 1 tbs vegetable oil in a heavy skillet over medium-high heat. Working in batches, sear pork pieces skin/edge-side down until additional crisping occurs, about 1–2 minutes per side. Drain on paper towels.

Halve and pit avocados, scoop flesh into a medium bowl and mash to desired texture with a fork. Immediately stir in 2 tbs fresh lime juice to prevent browning and for brightness. Add finely diced red onion, chopped cilantro, minced jalapeño, 3/4 tsp kosher salt, 1/4 tsp black pepper and optional diced tomato. Taste and adjust seasoning or lime. Keep covered with plastic wrap pressed to surface until serving to minimize browning.

On a large platter, arrange warm patacones in a single layer or slight overlap. Scatter crispy pork belly pieces over or alongside the patacones. Spoon generous dollops of guacamole across the platter or serve in a small bowl. Garnish with cilantro sprigs and lime wedges. Offer hot sauce at the table. To eat: place a piece of pork on a patacón, top with guacamole, squeeze a lime wedge and enjoy.

Leftovers: Store pork belly and patacones separately in airtight containers in the refrigerator up to 3 days. Re-crisp patacones in a hot oven (400°F/200°C) for 5–8 minutes and reheat pork belly in a skillet to restore crispness.