Marranitas

Step 1: Put 14 oz pork belly, skin on, 1 ¾ cups water and 1 tsp salt in a frying pan. Boil over a medium-high heat for 25–30 minutes, until the water has evaporated, then keep frying in the rendered fat for 10–15 minutes, until the skin is crunchy and the meat golden (well over 160°F).

Step 2: Drain the chicharrón on kitchen paper, let it cool slightly and chop into 1 cm pieces.

Step 3: Cut the ends off 4 green plantains, slit the skins lengthways and peel them. Cut into 5 cm chunks.

Step 4: Heat 4 ¼ cups sunflower oil in a deep pan to 300°F. Fry the plantain chunks for 8–10 minutes, until soft enough for a knife to slide in easily but not browned. Drain.

Step 5: While still hot, pound or mash the plantain with 1 tsp salt in a mortar or with a potato masher until it forms a smooth, sticky dough. Divide into 12 balls.

Step 6: With damp hands, flatten each ball in your palm, put a spoonful of chicharrón in the centre and close the plantain around it into a ball, pressing out any cracks.

Step 7: Heat the oil to 350°F. Fry the marranitas in batches for 4–5 minutes, turning, until deep golden and crisp all over. Drain and serve hot with ¾ cup ají picante.