Machuquillo de Platanos

Ingredients

• 1  garlic clove 
• 2 cups olive oil 
• 3  banana yellow with some spots) plantains ripe (slightly )
• 0.5 teaspoon salt to taste
• 0.3 pound bacon 
• 1.3 cups water 

Equipment

• food processor
• bowl
• paper towels
• sauce pan
• oven
• knife
• baking pan
• slotted spoon
• tongs

Directions

1. Mince garlic and in a small cup combine with 2 tablespoons oil.
2. Let garlic mixture stand, covered and chilled, 1 to 2 hours.
3. Cut salt pork or bacon into 1/4-inch dice and in a small bowl combine with 1 cup water.
4. Let salt pork or bacon stand 30 minutes and drain.
5. In a small heavy saucepan bring remaining 1/4 cup water to a boil with pork or bacon and cook, covered, over moderately high heat until water is evaporated, about 8 minutes. Lower heat to moderately low and continue to cook pork or bacon, covered, stirring occasionally, until golden and crisp. With a slotted spoon transfer pork or bacon to paper towels to drain and discard rendered fat (or reserve for another use if desired).
6. Preheat oven to 200°F.
7. With a sharp small knife cut unpeeled plantains into 3/4-inch-thick slices. Slit skin along side of each slice and peel off. In a 12-inch nonstick skillet heat 1/2 inch oil over moderate heat until just hot enough to sizzle when a plantain slice is added. Fry plantains in batches, without crowding, until tender and just golden, 2 to 3 minutes on each side. With tongs transfer plantains as fried to paper towels to drain and transfer to a baking pan. Keep fried plantains warm in middle of oven.
8. In a food processor pulse warm fried plantains until coarsely mashed.
9. Transfer mashed plantains to a small bowl and press into bowl. Invert bowl onto a serving plate and tap to unmold plantains.)