Patacón Maracucho (Fried Plantain Sandwiches with Shredded Pork)

Name: Patacón Maracucho (Fried Plantain Sandwiches with Shredded Pork)
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Venezuelan
Ingredients: 1 lb boneless pork shoulder, in 2-inch chunks; 1 onion (half chunked, half finely chopped); 1 red bell pepper, finely chopped; 3 garlic cloves, minced; 1 (8 oz) can tomato sauce; 4 large green plantains; 2 cups finely shredded cabbage; 2 plum tomatoes, sliced; 2½ oz queso fresco, crumbled; oil for frying; 1 tbsp oil; 1 tsp ground cumin; 1 tbsp Worcestershire sauce; 1 bay leaf; 2 tbsp mayonnaise; 2 tbsp ketchup; salt; pepper

LunchVenezuelan150 minServes 4810 kcal28 g protein

Maracaibo's famous street sandwich, with giant crisp green-plantain slabs standing in for the bread. They're stacked with saucy shredded pork, crunchy cabbage, tomato, salty white cheese and pink mayo-ketchup sauce.

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Ingredients

1 lb boneless pork shoulder, in 2-inch chunks
1 onion (half chunked, half finely chopped)
1 red bell pepper, finely chopped
3 garlic cloves, minced
1 (8 oz) can tomato sauce
4 large green plantains
2 cups finely shredded cabbage
2 plum tomatoes, sliced
2½ oz queso fresco, crumbled

From your pantry: oil for frying, 1 tbsp oil, 1 tsp ground cumin, 1 tbsp Worcestershire sauce, 1 bay leaf, 2 tbsp mayonnaise, 2 tbsp ketchup, salt, pepper.

Instructions

Simmer the pork with the onion chunks, bay leaf, 1 tsp salt and water to cover until it shreds easily, about 1½ hours. Shred it and save 1 cup broth.
Cook the chopped onion and bell pepper in 1 tbsp oil over medium heat until soft, 5 minutes, add the garlic and cumin for 1 minute, then the pork, tomato sauce, Worcestershire and the broth. Simmer until thick and saucy, about 20 minutes.
Peel the plantains and cut each in half crosswise. Fry in 1 inch of 325°F oil until pale gold and tender, about 4 minutes per side.
Put each piece between two sheets of parchment and press with a heavy skillet into a thin slab about 6 inches long. Fry again at 375°F until crisp and golden, 2 to 3 minutes per side. Drain and salt.
Stir the mayonnaise and ketchup together. Top half the patacones with pork, cabbage, tomato, cheese and a drizzle of sauce, then close with the remaining patacones and eat right away.

Tip: Choose the largest, greenest plantains you can find for big, sturdy slabs. Shredded chicken or beef are equally classic fillings, and queso duro (hard salty cheese) is the traditional cheese.