Venezuelan Patacones
Delicious, rich, and easy to make? These Venezuelan patacones have it all! Featuring a crispy sandwich of sorts prepared with twice-fried green plantains, fried pork belly, lettuce, tomato, and guasacaca sauce, these patacones de cochino frito are a flavor-packed dish any Latin American food enthusiast must try!
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Ingredients
4
Portions
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Preparation
30 mins
17 mins
Easy
- For the patacones: Peel and cut green plantains into thirds. Set aside.
- In a saucepan over medium heat, heat vegetable oil and fry green plantains for 3 minutes. Remove from heat and set aside.
- While still hot, flatten green plantains with a tortilla press until a patacón of 5.9 inches in diameter is obtained. Set aside.
- Fry green plantains for 4 more minutes until slightly crispy and firm. Add salt and set aside.
- For the cochino frito: In a pot over medium heat, add water, salt, and baking soda. Add pork belly and cook for 1 hour or until tender.
- In a skillet over medium heat, cook pork belly in its own fat for 10 minutes or until golden brown. Chop and set aside.
- For the guasacaca: In a blender, combine avocado, onion, garlic, cilantro, bell peppers, parsley, vinegar, and lime juice, and season with salt and pepper.
- On a plate, place a patacón. Top with lettuce, cochino frito, tomato, and guasacaca, and place a patacón on top. Serve Venezuelan patacones paired with a beer.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.