Cut the ends off the plantains and discard. Slice each plantain into two-inch chunks and score the skin with a knife along one edge. DO NOT PEEL. In a large pot, add the plantains to the chicken stock. Bring to a 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.

Whichever meat you use, you need to slice it into small pieces -- approximately one inch square. Salt with a shaker and place in a large sauce pan. Add water to just barely cover. Bring to a boil and simmer, uncovered until all of the water has boiled away. Fry the pork pieces in the rendered fat just until brown, but NOT crispy! The meat should be tender and stringy.

Remove the meat . Sauté the garlic and onion in the rendered fat at medium temperature, three to five minutes. During the last minute add the lemon juice.

Remove the fully cooked plantains from the broth (do not discard the broth) and peel. Mash the plantains with a little of the broth -- just enough to make a soft, thick paste -- like mashed potatoes.

Mash together with the garlic and lemon and the 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.

Three Guys From Miami:

Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food

The Three Guys From Miami are: Raúl Musibay, Glenn Lindgren, and Jorge Castillo

Check out The Three Guys From Miami's Google+ Fan Page

No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.