1-First, peel the green plantains and cut them into 1-inch thick slices, then prepare your garlic by mincing it finely. Heat oil in a deep skillet to 350°F (175°C) and fry the slices until golden and tender, about 15 to 20 minutes, to develop the authentic texture. For an alternative, boil the plantains in 1 liter of chicken or veal broth for a similar duration, allowing them to absorb the broth’s flavors.

2-Next, in a wooden mortar called a pilón, mash the cooked plantains with the minced garlic, pork scraps, salt, and cooking fat until combined into a dense, stiff ball. Gradually add broth or meat juices during mashing to keep the mixture moist and enhance its taste, which is key to the dish’s appeal. Shape the mixture into balls or a dome and serve hot, optionally stuffing it with seafood or meats for added variety.