Description
Mofongo is a popular Puerto Rican side dish made with fried green plantains mashed by hand together with chicharrones (crispy pork skin) and fresh garlic. It’s traditionally served with stews, sauces, or broth, and makes for a super delicious main or side. Because of the crispy texture from the pork rinds, it’s best enjoyed fresh!
Ingredients
Units
Scale
- 2 cups vegetable oil
- 3 green plantains
- 1 tbsp olive oil
- 4-5 garlic cloves
- 1 cup chicharrón (crispy pork skin)
- 1 tbsp butter, room temperature
Instructions
- Prep the plantains. Start by heating your oil too 350°F in a heavy duty pot or pan. While the oil is heating, prep the plantains by peeling and slicing them into 1 inch slices.
- Fry the plantains. Once the oil is hot, fry plantain pieces on both sides until golden brown and cooked through (about 10 minutes). Once they are cooked, remove from the oil and dry on a paper towel lined plate.
- Mash the mofongo. In a large bowl or mortar and pestle add the olive oil and garlic cloves and mash. Add fried plantains, chicharrones, and butter and mash everything together until evenly combined. Add salt to taste.
- Serve. To serve, fill a small bowl with your mofongo and flip onto a plate, to get that perfect dome-like shape. Serve with warm broth or a saucy dish of choice.
Notes
- If things feel too dry before serving, you can add a few tablespoons of water or broth and continue to mash.
- For an easy sauce combine 2 cloves garlic, 2 tbsp olive oil, ¼ cup cilantro and 2 tsp lime juice or vinegar, blend with an immersion blender and enjoy.