Heat oil in a large pot or deep fryer to 350 degrees F/175 degrees C. Add half of the plantains and fry for 7 minutes, turning halfway through, until golden. Transfer to paper towels to drain. Repeat the process with the other half.

In a large mortar or bowl, crush garlic and sprinkle with salt. Add olive oil and continue to crush until well incorporated. Transfer to a small bowl.

Add half of the fried plantains, half of the pork rinds, half of the bacon, half of the crushed garlic and mash together. Add up to ½ of the chicken stock until the mixture is moist. Spoon the mixture and shape into 2 inch balls.