Marranitas o Puerquitas ( Green Plantain Balls Stuffed With Pork Belly)

Marranitas or Puerquitas are a popular appetizer from the Pacific zone of Colombia. Just because we call them appetizers, doesn’t mean you can only serve them as a snack or before a meal. As a matter of fact, if you eat six of these marranitas, you are not going to have any room for dinner :)

Marranitas literally traslate as “little pig girls” and are fried green plantains stuffed with chopped chicharrones. I know, I know, this is not exactly diet food, but they are absolutely delicious. We Colombians, don’t think about diet when we are eating our Colombian fritters ;-) Buen provecho!

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Ingredients

(12 marranitas)

  • Vegetable oil for frying
  • 2 green plantains, peeled and cut into 12 chunks
  • 2 garlic cloves, crushed
  • 1/2 cup water
  • 1 cup chicharrones, finely chopped
  • Salt

Directions

Fill a large skillet with vegetable oil and heat the oil over medium-high heat to 365F.

Place the crushed garlic in salted water and set aside.

Carefully add the plantain chunks to the heated oil and fry them for 4 minutes on each side. Remove the plantains from the oil and place them on a plate lined with paper towels to absorb oil.

Let the fried plantain chunks cool for 2 minutes. Then put the plantain chunks between 2 plastic bags and and flatten, pressing with a cutting board to 1/4″ inches tickeness.

Dip the flattened plantains in the garlic water and place them on your hand and place some chicharrones in the middle and form a ball to enclose the chicharrones. Then smooth them with your hands. Repeat with the remaining plantains.

Carefully place them in the hot oil and fry for about 3 minutes on each side or until golden on all sides.

Using a slotted spoon remove from the oil and place on a plate lined with paper towels. Sprinkle with salt and transfer to a serving plate.

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Comments

  1. says

    Oh, let’s not talk about diets and just enjoy these! Lisa of Lisa Is Cooking posted about jibaritos – sandwiches made with plantains – and now your recipe. I’m convinced that I need to pick up some plantains soon.

  2. says

    They look wonderful! I love eating appetizers for a meal. I have some plantains, but I don’t think they’re green anymore, hehe! I love all checking all your delicious recipes!

  3. says

    Erica, these look so irresistibly good! Beautiful combination of plantains and pork….yum. I would love to try these. Thanks for sharing.

  4. says

    What an interesting recipe for green plantains. I can just taste them through the picture. Thanks for the link to the filling so we can give these a try.

  5. mari says

    hello erica,
    i tried doing them a couple days ago and had trouble with keeping them together. they kept falling apart on me as i was forming them into balls and as frying them. any help would be appreciated. thanks oh i didnot do them with chicharron i did them with ground pork.

  6. juan says

    Hola Erica, me encanta tu website. Y AMO esta receta. Pero no está incompleta? Después de fritar las tostadas que debo hacer con el chicharron?
    Gracias por toda esta maravillosa información!

  7. Erica says

    Juan -No esta incompleta este es el paso: Dip the flattened plantains in the garlic water and place them on your hand and place some chicharrones in the middle and form a ball to enclose the chicharrones. Then smooth them with your hands. Repeat with the remaining plantains.

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