Mofongo

1. In large bowl, combine platains, warm water, and salt and soak slices 15 minutes. Remove and blot dry.

2. In a large heavy skillet, heat 1 inch oil over medium-high heat until oil begins to shimmer. In batches, cook plantains until golden brown, about 5 minutes per side. Drain on a paper towel-lined plate.

3. In a heavy saucepan, heat a little oil until smoking. Add bacon and cook until brown. Drain on paper towel-lined plate, then chop into bite-size pieces.

4. Make the mojito sauce: With a mortar and pestle, mash garlic and transfer to a small bowl. Add olive oil and season with salt and pepper to taste. 

5. To assemble mofongo, place 5 or 6 slices plantain and 3 to 4 pieces bacon or pork cracklings in mortar. Add mojito 1 teaspoon at a time and mash with the pestle until mofongo begins sticking to sides of mortar. Once mixture has formed to sides of mortar, slide butter knife under mofongo until it unsticks, then drop onto plate and drizzle with mojito sauce.