Patacon Pisao Recipes

PATACON

Patacon image

Provided by Food Network

Time 4h5m

Yield 4 servings

Number Of Ingredients 29

Ingredients

1/2 cup fresh lime juice
1/2 cup green pepper, finely chopped
1/2 cup white onion, finely chopped
1/3 cup vegetable oil
12 garlic cloves, finely chopped
3 jalapeños, sliced into rounds
2 teaspoons kosher salt
8 ounces pork belly
1 cup mojo
Salt and pepper
Vegetable oil, for deep-frying
2 green plantains
1/2 cup mojo
Pinch salt
1 cup rice
1 teaspoon salt
4 avocados
1 teaspoon olive oil
1 lime, juiced
1 jalapeño, seeded and finely chopped
Chopped fresh cilantro
Salt and pepper
4 tomatoes, diced
1 red onion, diced
1 jalapeño, chopped
1 teaspoon olive oil
2 limes, juiced
Chopped fresh cilantro
Salt and pepper

Steps:

For the mojo: Combine the lime juice, green pepper, white onion, oil, garlic, japaleños, salt, and 1/3 cup of water in a medium bowl and whisk until the salt is dissolved.
For the pork belly: Place the pork belly in the mojo and marinate for 1 hour.
Bring 7 cups water to a boil in a large pot. Add the pork belly and cook for 45 to 50 minutes. Drain and let cool for 20 minutes.
Deep-fry the pork belly until golden brown.
For the patacon: Deep-fry the plantains until golden brown, about 7 minutes. Place the fried plantains on a table in a straight line. Place a cheesecloth on top and use a rolling pin to mash plantains. Cool for 30 minutes, then fry again before serving.
For the rice: Bring 1 cup water to a boil in a saucepan. Stir in the rice and salt and reduce the heat to medium low. Cover and cook until the rice is tender, 15 to 20 minutes.
For the guacamole: Scoop the avocado flesh into a low serving bowl and mash with a fork. Add the olive oil, lime juice, jalapeño and some cilantro; stir to combine. Season with salt and pepper.
For the pico de gallo: Put the tomatoes, red onion, jalapeno, olive oil, lime juice and some cilantro in a mixing bowl; stir to combine. Season with salt and pepper.
To assemble: Arrange the deep-fried pork belly on the patacon. Serve with a side of rice, guacamole and pico de gallo.

PATACONES DE COLOMBIA (FRIED PLANTAINS)

Patacones de Colombia (Fried Plantains) image

These are fried plantains that have been smashed and fried a second time. It is essential you use very ripe plantains. This recipe is straight from my Colombian mother-in-law. Enjoy!

Provided by kat

Categories Side Dish Vegetables

Time 20m

Yield 3

Number Of Ingredients 3

Ingredients

½ cup oil for frying
1 ripe plantain, peeled and cut into 1-inch rounds
1 pinch salt

Steps:

Place a plate, upside-down, onto a work surface.
Heat oil in a large skillet over medium heat. Fry plantain slices in the hot oil until slightly browned, 2 to 3 minutes per side. Transfer plantain slices using a slotted spoon onto the upside-down plate, reserving oil in the skillet. Place a second plate, right-side up, onto the plantains. Smash the plantain slices by gently pressing the top plate into the bottom plate.
Place the smashed plantains in the hot oil and fry until browned, 2 to 3 minutes per side. Transfer fried plantains to a paper towel-lined plate and sprinkle salt over plantains.

Nutrition Facts : Calories 105.2 calories, Carbohydrate 19 g, Fat 3.9 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 54.1 mg, Sugar 8.9 g

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