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4 firm ripe plaintains oil for deep-frying
1/2 pound pork cracklings (optional)
1 clove garlic, peeled and crushed
1/2 cup chicken stock or use canned salt to taste
Cut the plantains crosswise in slices and deep-fry them. Grind the tostones in a mortar, adding the cracklings a few at a time, and mix well. Add the garlic and mix well. Serve hot in the mortar along with the heated broth, or place in a small bowl and serve. Check for salt.
The dish is eaten directly from the mortar or bowl.
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