Trim pork chops to remove extra fat and set aside. Fry down the fat trimmings until rendered and chicharonnes (pork scratchings) are formed. Strain out chicharonnes and keep pork fat.
In a non-metallic bowl, combine the Adobo and manioc flour. Coat pork chops with Adobo and manioc flour mix, then pour orange and lemon juice over the pork chops. Top with sliced onion and marinate for at least one hour.
Now cook the pork chops in a saucepan with a little water and the wine. Cook for about 30 minutes until the pork chops are golden brown.
Preheat the oil for deep frying.
Deep fry the plantain slices in the oil for a few minutes. Then squish in a tostones maker, or between two pieces of newspaper. Now chop up these half cooked plantains until pieces are about 1cm in size. Once cooked these are known as machuquillo.
Heat the reserved pork fat and add the 1 tablespoon chopped onion, chorizo and chicharonnes in frying pan. Add plantain pieces and sauté until golden brown.
Squeeze 1/2 lime over the machuquillo and sprinkle with garlic salt.
Serve pork chops over the machuquillo and enjoy one of my favourite dishes.
Green plantains in this dish refers to under ripe bananas. Instead of using the juice of one orange and one lemon you can use 250ml sour orange juice.