Cook your bacon, you want it nice and crispy. Set the bacon aside until later. Take the bacon grease and mix it with Olive Oil (you don't have to but it adds SO much flavor) roughly 1 part bacon grease to 2 parts Oil (i.e. if your making 1 Cup it would be 1/3 cup Grease 2/3 Cup Oil).
In your Pilon (pestle & mortar) mix your cleaned and pealed with the oil grease mixture, add salt you just want enough to add some flavor. You want to mash it for about 15 or so minutes until it is a thick paste.
Peal your plantains and cut into roughly one inch sections.
Heat Canola oil in a large pan. I used a medium/high heat, you want to fry your plantains for about 6-7 minutes. You don't want them to brown at all you just want them to soften up nicely. If the oil doesn't cover the plantains flip them about half way through the cooking.
While still warm put plantains in your pilon (mortar & pestle) you want to mash this up, add in your garlic paste from earlier, your chicharron, bacon and a little of chicken stock. You will keep working it until it is roughly a mashed potato constancy.