Reviewed: Jul. 14, 2011

This is delicious but rather labor intensive. I don't know what sort of mortar & pestle the author of this recipe has, but I found the mashing of the garlic and plaintains difficult in my modestly-sized marble one. It definitely took more than 15 minutes! Does she have a LARGE authentic Puerto Rican wooden one (as seen on Man vs. Food)? The result, however, was wonderful (I ended up using my "boat motor" to puree it). I made this as my sister's b'day dinner (her request) along with "Camarones al Aijillo." Would not make again due to the difficuly of preparation, but thanks for sharing just the same.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

LYNNINMA

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Leicester, Massachusetts, USA

Reviewed: Jun. 21, 2011

Very good!!! I couldn't find the pork rinds so I crisped 3 bacon strips and ground them up. I also put about 1 tsp of butter in the mix together with the olive oil. YUMMMYYYYY

Was this review helpful? [ YES ]
7 users found this review helpful