Fufú de Plátano (Banana Fufu)
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Cuban
Fufú de Plátano (Banana Fufu)
Description
The recipe begins by cooking plantains with their skins on in salted water with lemon juice to soften them while infusing subtle acidity. The plantains are peeled carefully once softened, then mashed into a thick, smooth consistency. Pork belly is seasoned and fried until golden and crispy, releasing flavorful fat that is reserved for sautéing aromatic red onion and garlic until soft and golden. This mixture enhances the pork flavor base for the dish.
The final preparation layers the creamy plantain fufu with the crispy pork and sautéed aromatics, creating a balanced combination of textures and tastes. The lemon juice used in boiling prevents discoloration and adds brightness to the plantains, while the pork offers richness and a satisfying savory finish. Fufú de Plátano serves as a hearty main or side dish with pronounced contrasting textures.
Ingredients
- 5 plantain green
- 2 tablespoons lemon juice
- 1 pound pork belly
- 1/2 red onion
- 6 cloves garlic
- 2 tablespoons vegetable oil
- salt a pinch
Instructions
- We'll begin preparing the dish by washing the plantain and chopping each plantain into 3-4 chunks, with the skin on.
- Place in a pot and add enough water to cover the plantain pieces, season with a little salt and add the lemon juice.
- Cook on medium heat for about 15-25 minutes, until the plantain becomes tender.
- Meanwhile, prepare the pork belly by cutting it into cubes. Season generously with salt (if it isn't salted already) and fry in a pan until crispy and golden. Be careful when you turn the pork belly, since the grease might splatter! Transfer them to a dish lined with paper towels to absorb the excess fat.
- Keep about 1/2 cup of the fat from the pork belly pan and discard the rest. Add the red onion and garlic to the pan and sauté until the onions have softened and turned golden.
- Ladle about 1 cup of the water the plantains have cooked in a cup and drain the cooked plantain well. Transfer them to a bowl and peel each piece using a fork.
- Once all the skin has been removed, mash the pulp using a fork or a potato masher. Add some reserved hot water a little at a time to give the paste a smooth consistency. Mix in the fried onion, garlic and half of the amount of pork belly cracklings.
- Season as necessary and serve immediately, garnished with extra onion, cracklings and chopped cilantro!
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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