Puerto Rican Mofongo
Fried green plantains mashed with garlic and pork cracklings, then shaped into compact portions. Serves 6; times are estimates.
Puerto Rican mofongo brings together fried green plantains, garlic, and pork cracklings, mashed into a savory, firm mixture. Serve it on its own or with broth or a stew. Preparation and cooking times are approximate estimates.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Soak the plantains
Peel the plantains and cut them into 2.5 cm slices. Dissolve the salt for soaking in the water and leave the slices in the mixture for 15 minutes. Drain them well.
Ready to continue when: The slices have soaked for 15 minutes and are well drained.
15 min - 02
Fry the plantains
Heat the olive oil for frying in a wide pan. Fry the slices over low heat for about 3 minutes per side, until lightly golden and cooked through. Remove and drain them.
Ready to continue when: The slices are lightly golden and tender when pierced.
10 min - 03
Make the mash
In a mortar, mash the garlic with the olive oil and salt for mashing until a paste forms. Add the fried plantain slices and pork cracklings, and mash until evenly combined.
Ready to continue when: The garlic is incorporated and the plantain and crackling mixture is even but still has some texture.
10 min - 04
Shape and serve
Divide the mixture into 6 portions and shape them into compact servings by hand or with a small bowl. Serve the mofongo freshly made; accompany it with broth if desired.
Ready to continue when: There are 6 compact portions ready to serve.
5 min
Ingredients
Sources and review
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