🍌 Green plantain bolón with crispy pork & melty cheese

A golden ball of comfort: mashed plantain filled with crunchy pork and gooey cheese, this classic Ecuadorian breakfast is all about flavor, warmth, and nostalgia.

📝 Ingredients (makes about 6 bolones)

• 4 plantains (green, pintón, or ripe)

• 300 g crispy pork (chicharrón), chopped into small pieces (10.6 oz)

• 300 g mozzarella or fresh cheese, shredded or diced (10.6 oz | 3 cups)

• Oil for frying (optional for final browning)

• Salt to taste

🍌 Choosing Your Plantain

• Green Plantain Dough: For a firm texture and a salty, classic taste.

• Pintón Plantain Dough: Balanced flavor, slightly sweet and salty. (Yellow peel with black spots).

• Ripe Plantain Dough: Sweet and soft, contrasts beautifully with salty cheese and pork. (Fully black peel).

🍳 Instructions

1. Peel and cut the plantains

• If using ripe plantains, do not peel before boiling.

• Cut off the ends and make a shallow incision lengthwise to peel the green or pintón plantains.

• To peel the plantain, slide the back of the knife (the spine) into the incision and lift the skin gently.

• Slice into chunks about 4 cm thick.

2. Cook and mash

• For green or pintón plantains:
  Bring a pot of salted water to a boil. Add plantains and cook until tender.
  Drain and mash into a smooth dough.
  
  👉 Pro tip: Save the cooking water! Add it gradually as you mash to adjust the texture and boost flavor.

• For ripe plantains:
  You can roast or fry them until caramelized and soft.
  Or boil them this way:
  

  • Wash the plantains (keep the peel on), cut into 4–5 cm chunks, and cook for 8–10 minutes.
    Drain, peel carefully (they’ll be hot), and mash into a smooth dough.

👉 The peel helps the plantain hold together while cooking, resulting in a firmer, more manageable dough.

3. Form the bolones

• In a bowl, combine the mashed plantain with pork and cheese.

• Mix thoroughly to evenly distribute the filling.

• Take portions and form into balls about the size of your fist.

• Optional: make a small indentation in the center, add extra filling, and seal well.

4. Final browning

• Traditionally, bolones are fried until golden and crisp.

• For a healthier version, bake or use an air fryer until browned on the outside.

5. Serve hot

• Bolones are best enjoyed freshly made, with melted cheese inside and a crispy exterior.

🌿 Kuisit Tip

Looking to level it up? Serve with a spoonful of Ecuadorian ají, a wedge of lime, or a strong black coffee for the full breakfast experience. ☕🔥