Manolo López is a Puerto Rican chef and cultural producer who shares his homeland's flavors through innovative dining experiences and community events.
Manolo Lopez (3)•
June 17, 2025
Heat oil to 325 °F in a deep pot or fryer.
Fry plantain chunks until golden and cooked through, about 3 to 5 minutes.
In a pilón or mortar, mash the following for each serving: 1 garlic clove, fried plantain, a pinch of adobo seasoning, 2 to 3 tablespoons pork cracklings, and a couple of tablespoons of chicken broth to moisten as needed.
Mash until everything is fully incorporated and the texture looks cohesive but rustic, with small visible chunks of plantain and chicharrón throughout.
The mixture should hold its shape when molded but still feel tender and moist.
Mold each portion into a mound or use a bowl to form.
Serve with a side of chicken broth.
Subscribe to get my new recipes delivered to your inbox
