Marranitas Vallunas: Crispy Plantain Balls with Chicharrón

Why You’ll Love This Recipe

• Ultra-crispy outside with a soft, savory plantain interior and crunchy chicharrón center.
• Classic flavor of Valle del Cauca: bright hogao and lime balance rich pork and plantain.
• Clear, foolproof shaping and frying instructions for consistent results at home.
• Make-ahead friendly: prep the filling and sauce ahead, shape and fry when ready.

Grocery List

• Produce: 3 very green plantains, 3 medium tomatoes, 6 scallions, 2 garlic cloves, 1 lime, small bunch cilantro
• Dairy: None
• Pantry: Pork belly (skin-on), neutral oil, kosher salt, black pepper, ground cumin, cornstarch (optional), baking soda (optional), achiote oil (optional)

Full Ingredients

Chicharrón (Crispy Pork Belly)

• 1 lb (450 g) skin-on pork belly, cut into 1-inch (2.5 cm) pieces
• 1/2 cup (120 ml) water
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp baking soda (optional, helps blister the skin)

Hogao (Tomato-Scallion Sauce)

• 2 tbsp neutral oil (or 1 tbsp neutral oil + 1 tbsp rendered pork fat)
• 1 cup finely chopped scallions (about 6)
• 1 tsp minced garlic (about 2 small cloves)
• 2 cups finely diced ripe tomatoes (about 3 medium)
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro

Plantain Dough

• 3 very green plantains (about 2.5 lb/1.1 kg), peeled and cut into 1.5-inch chunks
• 8 cups (1.9 L) water + 1 tsp kosher salt (for boiling)
• 1 tbsp neutral oil or rendered pork fat
• 1/2 tsp kosher salt (adjust to taste)
• 1 tbsp cornstarch (optional, improves cohesion)

For Frying and Serving

• 1.5 quarts (1.4 L) neutral oil for deep-frying
• 1 lime, cut into wedges
• Extra chopped cilantro (optional)

Step-by-Step Instructions

Step 1: Render and crisp the chicharrón

Place the pork belly, water, 1/2 tsp salt, and baking soda (if using) in a wide skillet or sauté pan over medium heat. Cook uncovered until the water evaporates, 12–15 minutes. As the fat renders, reduce heat to medium-low and continue cooking, turning pieces every 2–3 minutes, until the pork is deeply golden and crisp, 18–22 minutes more. Transfer to a paper towel–lined rack to drain. Chop into small bite-size pieces. Reserve 1–2 tbsp rendered pork fat to use in the dough or hogao.

Step 2: Make the hogao

In a small saucepan, heat 2 tbsp oil (or 1 tbsp oil + 1 tbsp pork fat) over medium heat. Add the scallions and garlic; cook until fragrant and softened, 2–3 minutes. Stir in tomatoes, cumin, salt, and pepper. Reduce heat to medium-low and simmer, stirring occasionally, until thick and jammy, 12–15 minutes. Stir in cilantro. Taste and adjust seasoning. Keep warm on low.

Step 3: Cook the green plantains

Bring 8 cups of water with 1 tsp salt to a boil in a medium pot. Add plantain chunks and simmer until just tender when pierced but still starchy (not falling apart), 15–18 minutes. Drain thoroughly and let steam-dry 2 minutes so excess moisture escapes.

Step 4: Mash into a cohesive dough

While hot, mash the plantains in a bowl with 1 tbsp neutral oil or pork fat and 1/2 tsp salt until mostly smooth. Sprinkle in cornstarch (if using) and mash until the dough holds together without cracks. If very dry or crumbly, mix in 1–2 tsp warm water, a little at a time. Taste and adjust salt.

Step 5: Portion, fill, and seal

Lightly oil your hands. Divide dough into 8 equal portions (about 90–100 g each). Working one at a time, flatten a portion into a 4-inch disc with slightly thicker edges. Place 2 heaping tablespoons chopped chicharrón in the center. Bring edges up to enclose the filling; pinch to seal and roll into a smooth ball, patching any cracks with a bit of dough. Set on a parchment-lined tray and repeat.

Step 6: Deep-fry until golden and crisp

Heat 1.5 quarts neutral oil in a Dutch oven or deep pot to 350°F (175°C). Fry 3–4 marranitas at a time, turning occasionally, until deep golden brown and crisp, 4–6 minutes. Maintain oil temperature between 340–355°F (171–179°C). Transfer to a rack to drain and sprinkle lightly with salt. Repeat with remaining balls.

Step 7: Serve with hogao and lime

Serve the marranitas hot with a generous spoonful of warm hogao on top or on the side, plus lime wedges for squeezing. Garnish with cilantro if you like. Enjoy immediately for the best crunch.

Pro Tips

• Choose very green, unripe plantains; ripe or yellowing plantains will make the dough sweet and soft.
• Keep the dough warm while shaping. If it cools and cracks, microwave for 10–15 seconds to soften.
• Lightly oil your hands and work surface to prevent sticking and help create smooth, sealed balls.
• Test-fry one marranita to check seasoning and texture before frying the rest.
• For extra flavor, replace the oil in the dough or hogao with a spoonful of rendered pork fat.

Variations

• Cheesy center: Add a 1/2-inch cube of mild melting cheese (queso campesino or low-moisture mozzarella) with the chicharrón.
• Air-fryer option: Brush balls lightly with oil; air-fry at 375°F (190°C) for 12–15 minutes, turning at 8 minutes, until golden.
• Achiote aroma: Stir 1 tsp achiote oil into the hogao for a warm color and subtle earthy note.

Storage & Make-Ahead

Hogao keeps 3–4 days refrigerated; rewarm gently. Chicharrón can be cooked 1–2 days ahead; re-crisp on a sheet pan at 400°F (205°C) for 5–8 minutes. Shaped, unfried marranitas: refrigerate up to 12 hours (cover well). Freeze on a tray until solid, then bag for up to 1 month. Fry from frozen at 325°F (165°C) for 3 minutes, then 350°F (175°C) for 4–5 minutes until hot and golden. Leftover fried marranitas keep 2 days refrigerated; reheat at 375°F (190°C) for 10–12 minutes until crisp.

Nutrition (per serving)

Approximate per serving (2 marranitas with hogao): 930 calories; 48 g carbohydrates; 13 g protein; 74 g fat; 7 g fiber; 1,020 mg sodium. Values will vary based on oil absorption and exact ingredients.