These are pan-fried rolls made from ripe plantain strips wrapped around seasoned ground pork and mozzarella — a Colombian-rooted dish that comes together in about 35 minutes with one skillet and seven ingredients. The plantain softens and caramelizes at the edges while the cheese melts inside, and the whole thing is genuinely filling enough for dinner. If you have very ripe plantains sitting on your counter right now, this is the best use for them.
Why this recipe works
Two things make or break this dish. First, plantain ripeness: you need plantains with heavily blackened skins. Under-ripe plantains are starchy and firm — they won’t flatten without cracking and they won’t caramelize in the pan. Black-skinned plantains are soft enough to press flat and sweet enough to contrast the savory pork. Second, the assembly order matters. You cook the pork fully before rolling, which means the frying step only needs to heat the outside and melt the cheese — 2 to 3 minutes per side is enough. If you tried to cook raw pork inside a plantain roll, you’d burn the outside waiting for the inside to catch up.
Substitutions that actually work
- Plantains: These are sold in most Latin grocery stores and many large supermarkets. Buy them a few days ahead if they’re still yellow — leave them at room temperature until the skin is mostly black. Skip the banana substitute if you can; bananas are significantly sweeter and thinner, and the rolls fall apart more easily.
- Ground pork: Ground chicken or turkey works and cooks in the same time. The flavor is milder, so lean into the smoked paprika — use a full teaspoon and a half.
- Mozzarella: Any good melting cheese works. Monterey Jack melts even more smoothly. Queso blanco is more traditional but doesn’t melt as dramatically — skip the garnish of extra cheese on top, not worth the extra dish.
Mistakes to avoid
- Cutting the strips too thin: If your lengthwise slices are less than about a quarter inch thick, they’ll tear when you try to roll them around the filling. Aim for slices closer to a third of an inch — thick enough to hold a spoonful of pork without splitting.
- Overfilling the rolls: One spoonful of pork and a small pinch of cheese is enough. Too much filling and the roll won’t close, the cheese leaks immediately into the pan, and you end up with a mess instead of a parcel.
- Skipping the flatten step: Pressing each strip flat before rolling isn’t optional. An unflattened strip is too rigid to wrap around the filling and will crack. Use the back of a spoon with firm, even pressure along the whole length.
- High heat during frying: Medium heat is correct. High heat chars the outside of the plantain before the cheese has time to melt. If your skillet runs hot, go medium-low and add an extra minute per side.
- Moving the rolls too soon: Let each roll sit undisturbed for the full 2 to 3 minutes before flipping. The plantain needs time to set and develop a little color — if you flip early, the roll opens up and the filling falls out.
Pork Mince and Plantain Aborrajados
Equipment
- Knife
- Cutting board
- Large skillet
- Mixing bowls
- Tongs
Ingredients
- 2 large ripe plantains ensure they are very ripe with black spots
- 1 pound pork mince organic ground pork preferred
- 1 cup mozzarella cheese shredded
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt adjust to taste
- ½ teaspoon freshly ground black pepper
Instructions
- Prepare the Plantains: Peel the plantains and slice them lengthwise into thin strips. Gently flatten each strip with the back of a spoon or a rolling pin.
- Cook the Pork: In a large skillet, heat the olive oil over medium heat (175°C / 350°F). Add the pork mince, garlic powder, smoked paprika, salt, and black pepper. Cook for 5-7 minutes until the pork is browned and aromatic.
- Assemble the Aborrajados: Take a strip of plantain, add a spoonful of cooked pork and some shredded mozzarella, then roll into a neat parcel. Repeat until all plantain strips are used.
- Fry the Aborrajados: In the same skillet, on medium heat, lightly fry the plantain rolls for 2-3 minutes on each side until the plantains are golden and the cheese melts.
Notes
- For a unique twist, try adding a pinch of cumin to the pork mixture.
- If plantains are not readily available, bananas could be a substitute.
Nutrition
Frequently asked questions
How do I know if my plantains are ripe enough?
The skin should be mostly or entirely black — that’s the right stage. A plantain that’s still yellow or just lightly spotted will be too firm to flatten and won’t taste sweet enough to balance the pork.
Can I make these ahead of time?
You can cook the pork filling up to two days ahead and refrigerate it, which cuts your active cooking time to about 15 minutes. Fully assembled and fried rolls don’t reheat well — the plantain gets rubbery — so fry them fresh right before eating.
My rolls keep unrolling in the pan. What am I doing wrong?
Place each roll seam-side down first in the pan — the heat seals it in place within the first minute. If they’re still unrolling, your strips may be too short; try to get lengthwise slices that run the full length of the plantain so you have enough to wrap and overlap slightly.
If you liked this one
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- Citrus Mojo Rice and Beans
- Sizzling Skillet Steak Fajitas
- Smoky Lime Corn Salad