Steps
- Heat 2in / 5cm of vegetable oil in a heavy pot to 350°F / 175°C. Peel 3 green plantains and cut into 1in / 2.5cm slices.
- Fry the plantains, turning occasionally, for about 10 minutes, until golden and cooked through. Drain on paper towels.
- Mash 4 garlic cloves with 1 tablespoon of olive oil in a large mortar or sturdy bowl. Add the plantains, 1 cup of plain crispy pork rinds, and 1 tablespoon of softened butter.
- Mash until evenly combined, adding a little water if dry. Season with salt, press into small bowls, and turn onto plates.