Recipe

Mashed Ripe Plantain Fufú with Garlic and Crispy Pork Cracklings

Name: Mashed Ripe Plantain Fufú with Garlic and Crispy Pork Cracklings
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Ingredients: 4 large ripe plantains (about 1.2 kg / 2½ lb with peel; about 800 g / 1¾ lb peeled pulp); 2 liters (about 8½ cups) of water; 1 teaspoon (5 g) of salt for the water; 1 tablespoon (15 ml) of lard or vegetable oil; 80 g (approximately ½ cup) of finely chopped onion; 4 cloves of garlic, finely chopped (about 12 g); 100 g (3½ oz) of crispy cooked pork cracklings; 1 to 2 teaspoons (5-10 ml) of lime juice; ¼ teaspoon of salt, or to taste; ¼ teaspoon of ground black pepper; Up to 120 ml (½ cup) of reserved cooking water, only if needed

Rustic mashed ripe plantain fufú with garlic and onion sofrito and crispy pork cracklings: a sweet-salty Cuban side dish for pork or chicken.

CiberCubaNovember 6, 2026

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Preparation15 min
Cooking30 min
Total time50 min
Servings4 side dish servings (approximately 900 g total)
DifficultyEasy

Cuban fufú is usually associated with green plantains, but when ripe ones were ready at home, many families mashed them too, with their garlic and onion sofrito and some pork cracklings on top. The result is a sweet-salty ripe plantain fufú, softer and creamier than the green version, without a pinch of added sugar: all the sweetness comes from the fruit.

This version is a simple side dish, with no layers, no filling, and no cheese. It goes wonderfully alongside roasted pork, fried pork chunks, or chicken, because the sweetness of the ripe plantain balances the saltiness of the meat. If you prefer the green plantain version, here is the recipe for plantain fufú.

Method

Select the plantains. Look for yellow-skinned plantains with dark spots that yield slightly when squeezed but are not soft. If they are almost black, they will disintegrate when boiled.
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Peel and chop. Cut off the ends, make a lengthwise cut in the skin, and remove it. Cut the flesh into pieces about 4 cm (1½ in) long. You will boil the plantain peeled.
Boil. Heat the water with 1 teaspoon of salt in a pot. When it comes to a boil, add the plantain pieces and cook over medium heat for 12 to 15 minutes, until a knife enters without resistance. If they are less ripe, they may need up to 20 minutes.
Drain very well. Before draining, reserve ½ cup of the cooking water just in case. Pour the plantains into a colander and let them sit for 5 minutes to release steam and moisture.
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Make the sofrito. While the plantains are boiling or draining, heat the lard in a large 28 cm (11 in) skillet over medium-low heat. Add the onion and cook for 5-6 minutes until translucent. Add the garlic and stir for 1 minute, without letting it brown too much or burn.
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Mash. Add the drained plantains to the skillet with the sofrito, turn off the heat or keep it on low, and mash with a potato masher. Leave it rustic, with some small chunks, not as a smooth puree. Only if it is too dry, add the reserved water one tablespoon at a time.
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Adjust the flavor. Add 1 teaspoon of lime juice and the pepper. Incorporate half of the chicharrones, mix, and taste before adding more salt or lime.
Serve. Transfer the fufú to a serving bowl or plate and sprinkle the remaining chicharrones on top just before serving, so they arrive crispy.
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Tips and variations

Total time (about 50 minutes): 15 minutes prep (peeling, cutting, and chopping), about 30 minutes cooking (heating water, boiling plantains, and making the sofrito, which you can start while they boil), and 5 minutes draining so the plantains release steam before mashing.

Plantain macho is not a banana. In the US market, you find it as plantain: it is larger, with thick skin and firm, starchy flesh that must be cooked. Dessert banana (guineo) is soft and very sweet; if you use it, the mash will become pasty and cloying.

How ripeness changes the fufú:

Yellow with few spots: less sweet and firmer. Takes about 18-20 minutes to boil and may need a splash of cooking water when mashing.
Yellow with many dark spots (ideal): marked sweetness, creamy texture but with body. About 12-15 minutes.
Almost black and soft: very sweet and falls apart in the water. Better saved for fried ripe plantains.

To accompany roasted pork, which is already juicy and salty, choose plantains with spots; for drier chicken, slightly less ripe ones give a fufú with more body.

Salt carefully: bagged chicharrones vary greatly in saltiness. Always taste after adding the first batch and before adjusting.

To keep warm: cover the fufú (without the top chicharrones) and leave it in the oven at 90 °C (200 °F) for up to 20 minutes.

Storage: refrigerate in a shallow container within 2 hours and keep for up to 3 days at 4 °C (40 °F) or less, with chicharrones stored separately. Reheat in a skillet over low heat with 1-2 tablespoons of water until thoroughly hot. If the chicharrones soften, restore their crunch by baking for 4-5 minutes at 180 °C (350 °F).