🧂 Ingredients
- 4 large Green plantains(peeled and cut into 1-inch rounds)
- 4 cups Vegetable oil(for frying)
- 4 cloves Garlic(minced)
- 1/2 cup Pork cracklings (chicharrón)(crushed)
- 1 tsp Salt(or to taste)
- 1/2 cup Chicken broth(warm, for serving (optional))
- 2 tbsp Butter(melted (optional))
👨🍳 Instructions
- 1
Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat to 350°F (175°C).
⏱️ 5 minutes - 2
Fry the plantain rounds in batches until golden brown and tender, about 5-7 minutes per batch. Do not overcrowd the pan.
⏱️ 15 minutes💡 Tip: Plantains should be firm and not yet yellow. - 3
Remove plantains from the oil and drain on paper towels. Let them cool slightly.
⏱️ 5 minutes - 4
In a large mortar and pestle (pilón), combine the fried plantains, minced garlic, crushed pork cracklings, and salt.
- 5
Mash and pound the ingredients together until a coarse, cohesive dough forms. Be careful not to over-mash into a paste.
💡 Tip: The texture should be slightly lumpy. - 6
Form the mofongo mixture into a compact ball or mold it into a small bowl shape. You can also form it into a larger mound.
- 7
If serving with broth, gently create a well in the center of the mofongo mound and pour in warm chicken broth. Drizzle with melted butter if desired.
💡 Tip: Mofongo is often served with a garlic-soy sauce or a rich meat stew.
💡 Pro Tips
- ✓Use very green plantains for the best texture. Riper plantains will be too sweet and soft.
- ✓Ensure the oil is at the correct temperature for even frying.
- ✓Don't skip the pork cracklings; they add a crucial savory crunch and flavor.
🔄 Variations
- Add a tablespoon of olive oil or butter to the mofongo mixture for extra richness.
- Stuff the mofongo with shredded chicken, shrimp, or steak.
- Serve with a side of garlic sauce (mojo) for dipping.