Pork Mince and Plantain Aborrajados
Aborrajados are a Colombian street food traditionally made with ripe plantain, and this version wraps a seasoned pork mince filling inside slices of sweet plantain before pan-frying until golden. The contrast between the savory meat and naturally sweet plantain is the defining flavor of the dish. It comes together in under 30 minutes with straightforward prep.
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
Calories: 558kcalCarbohydrates: 30gProtein: 27gFat: 38gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 104mgSodium: 825mgPotassium: 806mgFiber: 2gSugar: 16gVitamin A: 1456IUVitamin C: 17mgCalcium: 163mgIron: 2mg
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