Mofongo (Puerto Rican Mashed Plantains)

Name: Mofongo (Puerto Rican Mashed Plantains)
Total time: 40 min
Yield: 4
Ingredients: 4 green plantains; for frying vegetable oil; 100 g pork belly or bacon; 5 cloves garlic; 3 tbsp olive oil; 1/4 cup chicken stock; to taste salt

Fried green plantains mashed with garlic, pork cracklings, and broth.

Prep: 15 min
Cook: 25 min
Total: 40 min
Active: 25 min
Serves: 4
Difficulty: Medium
Cuisine: caribbean

Servings4

Ingredients

Steps

Heat about 5 cm of oil in a deep pot to 160°C (325°F). Fry the plantain chunks for 8-10 minutes until softened but not browned. Drain.
Increase the oil temperature to 190°C (375°F) and fry the plantains again for 2-3 minutes until golden and crisp outside.
Cook the garlic in the olive oil over low heat for 1 minute until fragrant, being careful not to burn it.
In a mortar and pestle (or food processor), mash the fried plantains with the garlic oil, chopped pork cracklings, and salt, adding warm stock a little at a time until it holds together but stays chunky.
Pack the mixture into a bowl to shape it into a dome, then turn out onto a plate.
Serve warm, often with extra broth or a fried egg on top.

Food safety Cook pork or bacon until crisp and fully cooked before mixing in.