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 ¼″ 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.