Check off each step as you cook.

1. 01Prepare and heat the oil.Trim and peel the green plantains, then cut into roughly 1-inch / 2.5 cm pieces. Pat them dry. Pour neutral oil about 1½ inches / 4 cm deep into a heavy pan, keeping the pan less than half full. Heat to 350°F / 175°C. Warm the measured chicken broth in a separate small saucepan.
2. 02Fry until tender.Fry plantain pieces in uncrowded batches for about 8–10 minutes, turning occasionally, until lightly golden and tender through the center. Keep the oil near the same temperature between batches. Lift onto a rack over a tray and let excess oil drain briefly.
3. 03Crush the garlic and cracklings.Pound garlic with olive oil in a sturdy mortar, or mince the garlic very finely and mash it in a strong bowl. Work in the crushed ready-to-eat pork cracklings.
4. 04Mash while warm.Add warm plantain pieces in manageable portions and mash with the garlic mixture and butter. Add a few spoonfuls of warm broth as needed until the mixture holds together without becoming wet; keep the rest of the broth for serving. Taste before adding any salt because the cracklings are salty.
5. 05Shape and serve promptly.Spoon into small bowls and turn out into loose mounds, or simply mound onto plates. Serve immediately with the remaining warm broth alongside.

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