Smashed caramelised plantains platanos al caldero

Just add the pulled pork for your version of the 'Mofongaso'.
  • 4 ripe plantains
  • 2 tbsp extra-virgin olive oil
  • 60g butter
  • 4 tbsp packed light brown granulated sugar
  • Pinch salt
  • 1 lime, juiced
1) Cut ends off plantains, peel and slice in half lengthwise. Set 2 large non stick saute pans over medium-high heat and add oil and 2 tablespoons butter into each pan. Add plantains and cook for 10 minutes - you don't want to move it too frequently otherwise it won't caramelize as well, flipping halfway. Once you flip the plantains, sprinkle with light brown granulated sugar (depending on the ripeness/sweetness of the plantains, adjust the granulated sugar amount) and salt. The plantains should be nice and golden. Squeeze with fresh lime juice just before serving.

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