Preparation:

Cut both ends of the plantain lengthwise through the skin without cutting into the flesh.
Cut each plantain into three pieces.
Place in pot with water, salt, and lime juice.
Cook for about 45 minutes or until a fork goes throug the plantain without difficulty.
Put plaintains on frying pan, pour oil, onions, pepper, garlic and pork rinds.
Mash together well, taste, and add salt if needed.

Ingredients:

1 lb of chicharron (pork rinds in small pieces and fried)
6 cups of water
4 green plantains
1/2 tsp. salt
 juice from 1 fresh lime
1/4 tsp. black pepper
3 or more cloves of garlic, to taste
1 medium onion, chopped