Puerto Rican Chinese Tacacho

Ingredients

In the original Peruvian Tacacho, the main ingredient is mashed green plantains, which are then mixed with pork cracklings and served with a side of fried pork. In this Puerto Rican Chinese adaptation, ripe plantains are used instead of green plantains, and the dish is transformed into dumplings. The addition of Chinese spices and seasonings, such as ginger, soy sauce, and Chinese five-spice powder, gives it a distinct Puerto Rican Chinese flavor profile. We alse have the original recipe for Tacacho, so you can check it out.

• 4 ripe plantains 4 ripe plantains
• 300g (10.5 oz) ground pork 300g (10.5 oz) ground pork
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• Salt and pepper to taste Salt and pepper to taste
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 35g, 15g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Peel the plantains and cut them into chunks. Boil the plantain chunks in salted water until tender, about 15 minutes. Drain and let them cool slightly.
2. 2.
   In a large bowl, mash the plantains until smooth.
3. 3.
   In a separate bowl, combine the ground pork, minced garlic, grated ginger, soy sauce, Chinese five-spice powder, salt, and pepper. Mix well.
4. 4.
   Heat the vegetable oil in a skillet over medium heat. Add the pork mixture and cook until browned and cooked through, breaking it up into small pieces with a spoon.
5. 5.
   Add the cooked pork to the mashed plantains and mix until well combined.
6. 6.
   Take a spoonful of the mixture and shape it into a dumpling. Repeat with the remaining mixture.
7. 7.
   Place the dumplings in a steamer basket and steam for about 15 minutes, or until the dumplings are cooked through and tender.
8. 8.
   Garnish with chopped green onions and serve hot.

Treat your ingredients with care...

• Ripe plantains — Choose plantains that are yellow with black spots, as they are the perfect stage of ripeness for mashing. Avoid using green or overly ripe plantains.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns.

Tips & Tricks

• To enhance the flavor, you can marinate the ground pork with the minced garlic, grated ginger, soy sauce, and Chinese five-spice powder for 30 minutes before cooking.
• If you prefer a spicier kick, add a pinch of red pepper flakes or a few drops of hot sauce to the pork mixture.
• Serve the dumplings with a dipping sauce made from soy sauce, rice vinegar, and a touch of sesame oil for added flavor.

Serving advice

Serve the Puerto Rican Chinese Tacacho dumplings as an appetizer or a main course. They pair well with a side of steamed rice and a fresh salad.

Presentation advice

Arrange the dumplings on a platter, garnish with chopped green onions, and serve them steaming hot. The vibrant yellow color of the dumplings will be visually appealing.