Toston Pork Belly (chicharron) Recipe

Tostones (Twice-Fried Plantains)

1. 1

   Prep plantains

   Using a sharp knife, cut off both ends of each green plantain. Make a shallow lengthwise slit through the tough skin and peel it away. Cut each peeled plantain into 1 to 1¼-inch thick pieces (about 8–10 pieces per plantain depending on length).

2. 2

   First fry (par-cook)

   Pour the vegetable oil into a heavy-bottomed skillet or dutch oven to a depth of about 1½ inches and heat over medium-high until it reaches 325°F (163°C) or hot enough that a plantain piece sizzles when added. Add plantain pieces in a single layer (do not overcrowd) and fry for 3–4 minutes, turning occasionally, until they are slightly softened and a pale golden color. Work in batches. Remove with a slotted spoon and drain on a paper towel-lined tray. Let pieces cool for 3 minutes so they can be handled safely.

3. 3

   Smash plantains

   Place a warmed cutting board or a large plate on the work surface and cover with a piece of parchment or plastic wrap. Using a tostonera (plantain press) or the bottom of a heavy glass or small saucepan, press each fried plantain piece to flatten to about ¼-inch thickness. Take care not to smash so thin that the piece falls apart.

4. 4

   Second fry (crisp)

   Increase oil temperature to 375°F (190°C). Return flattened plantains to the hot oil in a single layer and fry 1–2 minutes per side until golden brown and crisp. Remove with a slotted spoon and drain on fresh paper towels.

5. 5

   Season and finish

   Immediately sprinkle the hot tostones with kosher salt to taste (about ½ tsp per batch). If using, lightly brush with ½–1 teaspoon garlic oil or mojo per tostone while still warm to add flavor. Serve hot alongside the chicharron pork belly or as a side.