Baked Chicharrón with Tostones

Baked Chicharrón with Tostones
Today we are going to make one of the Latin family favorites accompanied with tostones and an oven version.


  • 2 lb of pork rinds
  • 4 tablespoons of salt
  • Pepper to taste
  • 4 green bananas
  • Garlic powder (optional)
  • 2 lemons
  • Oil for frying

Let's cook this delicious dish!

Dry the pork rinds with a paper towel. Then cover only the skin part with the salt and let it rest in the refrigerator for 1 hour. After that time, remove the salt with a paper towel, making sure that there are no remains and that it is dry. Turn the piece over and season with salt and pepper to taste.

Preheat the oven to 350ºF. Place the piece of meat on a tray. Make sure the skin faces up. Bake the pork at 350ºF for 45 minutes. After that time, increase the oven temperature to 450ºF and bake for 25 more minutes and your baked pork rinds will be ready.

For the tostones, in a frying pan with a deep bottom, place enough oil to fry. When it is hot, start frying the plantains (already peeled and cut into wheels), they should brown on both sides. Remove and place them on absorbent paper, sprinkle with salt and garlic powder to taste. Then, with a fried masher, mash the plantains and pass them through the hot oil again. As soon as they are ready, place them again on absorbent paper to remove the excess.

And that's it, serve and enjoy this delicacy with lemon!


  • Green Plantains ( Aproximadamente 2Lb)
  • Sal del Mar GOYA / Sea Salt
  • Pimienta Negra BADIA / Black pepper
  • Chicharrón de Cerdo Saboriza
  • This item: Green Plantains ( Aproximadamente 2Lb) $3.19
  • This item: Sal del Mar GOYA 23 Oz $4.99
  • This item: Badia Black pepper 2 oz $3.49
  • This item: Pork Belly, Chicharron (1 lb) $5.99
  • Total price: $5.99

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