FoodieAtlas
Recipes around the World
Bite into these golden, crispy spheres and discover a pillowy mash of green plantain studded with savory pork and caramelized onions. This breakfast staple emerged from coastal Ecuador, where affordable plantains and local pork were combined to create an affordable, satisfying meal that required no specialized equipment. Ecuadorians debate whether to serve it with cheese, avocado, or simply on its own—each region has its preference. Street vendors across Ecuador's cities serve bolones with tomato sauce or spicy aji for dipping, making it as much a social gathering point as a meal.
In a large pot, bring water to a boil. Add the plantain chunks and cook until tender, about 15-20 minutes. Drain and let cool slightly.
In a skillet over medium heat, cook the pork belly or bacon until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pan.
Add the chopped onion and garlic to the skillet with the pork fat. Sauté until the onion is translucent.
Once the plantains are cool enough to handle, mash them with a fork or potato masher. Season with salt, pepper, cumin, and paprika.
Stir the sautéed onion and garlic into the mashed plantains. Fold in the cooked pork belly or bacon.
Shape the plantain mixture into balls or patties. Heat oil in a skillet over medium heat. Fry the bolones until golden brown on all sides, about 4-5 minutes per side.
Drain on paper towels and serve warm.
Bolón De Verde is a savory fried ball made from mashed green plantains mixed with crispy pork, onions, and spices. The starchy plantain becomes creamy when cooked and mashed, forming a tender interior that contrasts with the golden-fried exterior.
Bolón De Verde originated in Ecuador and is particularly popular in coastal and Andean regions. The dish reflects the country's abundant plantain harvest and indigenous cooking methods that combine starches with preserved meats.
Green plantains are the foundation, combined with fried pork belly or bacon, onions, garlic, cumin, and paprika for seasoning. Some versions include cheese or fresh cheese, and it's always finished with a fry in hot oil.
Don't skip cooling the plantains before mashing—they'll be easier to handle and less likely to fall apart when fried. Keep your oil temperature steady at medium heat to ensure the exterior crisps while the inside stays creamy.
Bolones are delicious with fresh cheese or avocado on the side, a simple tomato salsa for dipping, or spicy aji paste for those who like heat. Many Ecuadorians enjoy them plain with just a warm cup of coffee or juice.