Plátanos Maduros a la Sartén
Plátanos Maduros a la Sartén·(plah-tah-nohs mah-doo-rohs ah lah sahr-ten)
Arroz, Viandas, y Frijoles: The Non-Negotiable Accompaniments
A proper maduro requires waiting until the plantain looks like it belongs in the trash, its entirely black peel yielding completely to the touch. The starches have converted to pure sugar, ready for a half-inch bias cut. While neutral oil will get you through a Tuesday night, frying these in pork lard is an absolute revelation. The cast-iron skillet is hot. The plantain hits. The oil hisses. Keep the heat at medium, watch the sugar blister, and pull the slices before they burn.
Before you start
Peel the plantains carefully.
Because the skin of a hyper-ripe plantain is thin and adheres stubbornly to the flesh, cut off both ends and score the skin longitudinally with a shallow slit before gently unwrapping it.
Ingredients
- plantains2 large
- pork lard or neutral oil1/2 cup
- kosher salt1/4 tsp
Method
- 01
Heat the fat in a heavy skillet.
Pour the lard or oil into a heavy-bottomed cast iron skillet to a depth of about 1/4 inch, and place over medium-high heat.
- 02
Test the oil temperature.
Drop a small piece of plantain into the fat; if it bubbles vigorously and instantly, the oil is ready.
- 03
Fry the plantains in a single layer.
Lay the diagonal slices into the hot fat without overcrowding the pan, as that drops the temperature and leads to steaming rather than frying.
- 04
Flip when deeply caramelized.
Fry undisturbed for 2 to 4 minutes until the undersides are dark golden brown, keeping a watchful eye as they can burn in seconds, then gently turn the slices with a fork.
- 05
Drain and season immediately.
Transfer the slices one by one to a paper towel-lined plate, then sprinkle lightly with salt while they are still glistening and hot to make the sweetness pop.
Notes
Follow the ugly rule.
If the plantain is yellow and firm, it is not ready. You want it ugly, black, and squishy to guarantee a gooey, sweet center.
Never add sugar to the pan.
If you feel the need to force caramelization by rolling the plantains in white or brown sugar before frying, you simply didn't wait long enough for the fruit to ripen.
Try it with manteca just once.
While canola or corn oil is an easy weeknight crutch, the high-heat savory pork fat of traditional lard combined with the sugary fruit is the true, nostalgic flavor profile of mid-century Cuba.
From Cook Cuban in America.