Prep the plantains. Start by heating your oil in a heavy bottomed frying pan over medium heat. 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, gently add in the plantain slices and fry until golden brown and cooked through (about 10 minutes), making sure to move them around in the oil occasionally so they cook evenly. 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 garlic cloves and chicharrón and mash (using the back of a wooden spoon if you don't have a mortar and pestle). Add in the fried plantain slices and mash those in with the garlic and pork rinds.
Serve. To serve, fill a small bowl with your mofongo and flip onto a plate, to get that perfect dome-like shape. Top with a blend of cilantro, vinegar, and olive oil and serve with chicken broth or camarones guisados (shrimp in red sauce).