RCI-SN.002.0211.001
Mofongo
Mofongo is a popular Caribbean dish which originated in Puerto Rico, and later has been adapted to Dominican cuisine. It is made from fried green plantains, seasoned with garlic, olive oil and pork cracklings, then mashed.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- plantains -- very green3 unit
- pork rinds½ poundalso known as chicharrones or pork cracklings -- ground (note: packaged pork rinds can be used. And any kind of bacon can also be used.)
- 3 cloves
- stock or broth1 cup
- 1 tablespoon
- 1 unit
Method
1
Peel the green plantains and cut them into 1-inch rounds, then soak them in salted water for 15 minutes to remove bitterness.
15 minutes
2
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Drain and pat the plantain slices dry before frying.
5 minutes
3
Fry the plantain rounds in batches for about 5-7 minutes until they are cooked through but not yet golden, then remove and drain on paper towels.
7 minutes
4
Using a pilón (wooden mortar and pestle) or large bowl, crush the minced garlic with olive oil and a pinch of salt into a paste.
3 minutes
5
Add the fried plantain pieces to the mortar along with the pork cracklings (chicharrón), and mash everything together vigorously until a dense, cohesive mixture forms.
5 minutes
6
Continue adding olive oil as needed during mashing to achieve a firm but slightly moist consistency, seasoning with salt to taste.
3 minutes
7
Shape the mofongo mixture into a rounded mound or press it into a small bowl to form a dome shape, then invert onto a serving plate.
2 minutes
8
Serve immediately with a clear garlic broth poured around or over the mofongo, accompanied by your choice of protein such as shrimp, chicken, or beef.