Crispy Pork Tostones Rellenos
Twice-fried plantain cups stuffed with seasoned shredded pork—crispy outside, savory inside. A Cuban snack that feels fancy but takes 20 minutes flat.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 16g
Ingredients
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Open the appInstructions
Step 1
Peel plantains. Cut crosswise into 2-inch rounds. Heat oil in a heavy pot to 350°F.
Step 2
Fry plantain rounds in batches 2 minutes per side until golden but still soft. Drain on paper towels.
Step 3
While oil reheats, warm shredded pork with minced garlic and cumin in a skillet over medium, 2 minutes.
Step 4
Using a tostonera or bottom of a glass, press each plantain round into a shallow cup. Don't crush—just indent.
Step 5
Fry pressed plantain cups again, 90 seconds per side, until crispy and deep golden. Drain on paper towels.
Step 6
Spoon warm pork mixture into crispy plantain cups. Season with salt and pepper. Serve immediately.
Tools you’ll need
- heavy-bottomed pot or Dutch oven
- candy/deep-fry thermometer
- tostonera or drinking glass
- slotted spoon
- paper towels
- skillet
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