Cooking Process

• In a large saucepan with salted water, bring to a boil and add green plantain chunks first. Reduce heat to medium low and cook for 10 minutes.
• Now, add in the ripe plantains and cook for another 10 minutes until the plantains are softened.
• In the meantime, add two pinches of salt to the pork pieces.
• In a large skillet, heat olive oil at medium heat. Add the pork pieces and sauté until browned and crispy. Drain and transfer the pork pieces to a bowl but leave the pork drippings in the skillet.
• Heat the pork drippings at medium heat. Add the diced onions and sauté for 3-4 minutes. Add minced garlic and sauté for 1 minute. Remove the skillet from the heat and stir in the lime juice. Set aside.
• Drain the plantains and transfer to a bowl. Start mashing the plantains using a potato masher or a fork. Add ¼ cup of chicken stock and 4-5 tablespoons of the garlic-onion-lime sauce and continue mashing.
• Fold in the pork pieces but leave some to sprinkle on top. Season with salt and pepper to taste.
• Continue adding chicken stock, ¼ cup at a time, and mashing until you get a soft, thick paste-like consistency, like mashed potatoes.
• Serve hot!