Photo shows tostones with pulled pork
In Cuba, a group of vegetables including cassava, taro root, sweet potato, yam, potatoes, squash, and plantains are known as "viandas." There vegetables, cooked in various ways are served daily as an accompaniment to protein dishes and are also used as a basis for desserts. It is a rare Cuban home that does no have a well-stocked viandero, from which the person in charge of the cooking selects the viandas to be prepared. Some of these vianderos are exquisite objects made of wood or ornate wrought iron while the modern of them are plastic.
Tostones are one of the many ways of cooking plantain and are very commonly eaten in Cuban homes.
Peel the plantains by making longitudinal incisions along the skin with a sharp knife and removing the strips. Cut the plantains into slices 1 1/2 inches thick. Arrange the slices in a skillet and cover with oil. Cook them on a gentle heat until tender but not golden.
Remove the slices of plantain from the oil, drain, and flatten then with the palm of the hand or the bottom of a glass until the are about 1/2 inch thick.
Put 1/2 cup of water and a tablespoon of salt into a bowl. Wet the slices of plantain in the water then deep fry them in very hot oil until golden. Drain on paper towel. The tostones should be crisp on the outside and tender on the inside. Serve immediately.
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