• 4 sweet plantains
• 1/4 pound of pork meat with fat or bacon, cut into 1/4 inch squares
• 1 medium onion, diced
• 4 garlic cloves, mashed
• 1 lemon, juiced
• 3 cups chicken broth
• salt and pepper to taste

DIRECTIONS:

-Cut ends off plantains and discard.
-Slice each plantain into two-inch chunks.
-Make a light cut into skin with knife along one edge. DO NOT PEEL.
-In large pot, add plantains to chicken stock.
-Bring to boil, then lower heat, cover and simmer until tender.
-For meat, you need pork with plenty of fat — either well marbled or with a fat layer or both. We've had good luck with de-boned pork ribs. Or have the butcher cut something to order.
-Slice meat into small pieces about one inch.
-Add salt to taste.
-Place in large sauce pan and add water to just barely cover.
-Bring to boil and simmer, uncovered until all water has boiled away.
-Fry pork pieces in rendered fat just until brown, but NOT crispy! The meat should be tender and stringy.
-Remove meat .
-Sauté garlic and onion in rendered fat over medium heat, three to five minutes.
-During last minute add lemon juice.
-Remove fully cooked plantains from broth (do not discard broth) and peel.
-Mash plantains with a little broth — just enough to make a soft, thick paste – like mashed potatoes.
-Mash together with garlic and lemon and fried pork. Salt and pepper to taste.
Serve hot.

NOTE: Some cooks use green plantains, some use very ripe plantains for this dish. We like to use something in between. We use medium ripe plantains — not black, but a little softer texture.