Puerto Rican Mofongo
Fried green plantains mashed with garlic, pork cracklings, and olive oil, then shaped into a mound. A Puerto Rican staple often served with broth or stewed meat.
Ingredients
- 4 large green plantains, peeled and cut into 1-inch rounds
- 6 cloves garlic
- 1/4 cup olive oil
- 1/2 cup chicharrones (pork cracklings) or crispy bacon
- Salt
- Vegetable oil for frying
- Garlic broth: 1 cup chicken broth heated with 2 mashed garlic cloves
Instructions
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1
Heat oil to 350°F. Fry plantain rounds in batches for 5-6 minutes until tender (not too crispy). Drain.
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2
Mash garlic with salt and olive oil into a paste using a mortar and pestle.
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3
Add the warm fried plantains to the mortar in batches with chicharrones. Mash and mix thoroughly.
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4
Pack the mixture into a small bowl, then invert onto a plate to form a dome shape.
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5
Pour a little garlic broth around the base. Serve with stewed chicken or pork on top.
