Peruvian tacacho with cecina

1. Peel the plantains and roast or grill them whole, turning, for about 25 minutes until tender and charred in places.
2. Fry the diced pork belly until crisp, keeping the fat.
3. Mash the plantains with the crispy pork, a few spoonfuls of fat and the salt, then shape into balls.
4. Fry the cecina or pork chops and serve with the tacacho.

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