Step 1

Heat oil in a medium skillet over medium heat. Fry the plantains for 5-8 minutes, or golden brown on all sides. Transfer the plantains to a plate lined with a paper towel to remove excess grease.

Step 2

Using a large pilón (mortar and pestle) mash the plantains, garlic, and pork cracklins together, until the plantains are broken down. You might have to do this in small batches.

Step 3

Pack a serving into a small bowl and turn it over onto a plate for serving. Remove the bowl.

Step 4

Serve with extra pork cracklings (chicharrón) and garlic mojo on the side.

Step 5

Crush together garlic cloves and salt with a pilón (mortar and pestle), until you obtain a smooth paste. Transfer into a medium bowl.

Step 6

Stir in fresh bitter orange juice, olive oil, cumin, oregano, and chopped cilantro.

Step 7

Add more salt to taste, if desired.