-
1
Mince garlic and in a small cup combine with 2 tablespoons oil.
-
2
Let garlic mixture stand, covered and chilled, 1 to 2 hours.
-
3
Cut salt pork or bacon into 1/4-inch dice and in a small bowl combine with 1 cup water.
-
4
Let salt pork or bacon stand 30 minutes and drain.
-
5
In a small heavy saucepan bring remaining 1/4 cup water to a boil with pork or bacon and cook, covered, over moderately high heat until water is evaporated, about 8 minutes.
-
6
Lower heat to moderately low and continue to cook pork or bacon, covered, stirring occasionally, until golden and crisp.
-
7
With a slotted spoon transfer pork or bacon to paper towels to drain and discard rendered fat (or reserve for another use if desired).
-
8
Preheat oven to 200F.
-
9
With a sharp small knife cut unpeeled plantains into 3/4-inch-thick slices.
-
10
Slit skin along side of each slice and peel off.
-
11
In a 12-inch nonstick skillet heat 1/2 inch oil over moderate heat until just hot enough to sizzle when a plantain slice is added.
-
12
Fry plantains in batches, without crowding, until tender and just golden, 2 to 3 minutes on each side.
-
13
With tongs transfer plantains as fried to paper towels to drain and transfer to a baking pan.
-
14
Keep fried plantains warm in middle of oven.
-
15
In a food processor pulse warm fried plantains until coarsely mashed.
-
16
Add garlic mixture, fried pork or bacon, and salt and pulse until mixture just starts to hold together.
-
17
(If desired, mold before serving: Transfer mashed plantains to a small bowl and press into bowl.
-
18
Invert bowl onto a serving plate and tap to unmold plantains.)
