Mofongo de Plátano Verde con Chicharrón y Ensalada
A classic Dominican dish featuring mashed fried green plantains (plátanos verdes) combined with crispy pork cracklings (chicharrón), garlic, and olive oil, typically served with a refreshing side salad.
🧂 Ingredients
- 3 large Green plantains(peeled and cut into 1-inch rounds)
- 3 cups Vegetable oil(for frying)
- 1/2 cup Pork cracklings (chicharrón)(crushed)
- 4 cloves Garlic(minced)
- 3 tbsp Olive oil
- to taste Salt
- For the Salad:
- 1 head Lettuce(shredded)
- 1 medium Tomato(diced)
- 1/2 medium Cucumber(diced)
- 1/4 medium Red onion(thinly sliced)
- 2 tbsp Lime juice
- 1 tbsp Olive oil
- to taste Salt and pepper
👨🍳 Instructions
- 1
Heat vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C).
💡 Tip: Use a thermometer to ensure the oil is at the correct temperature. - 2
Fry the plantain rounds in batches until golden brown and tender, about 5-7 minutes per batch. Do not overcrowd the pan.
💡 Tip: Fry until they are cooked through but not yet crispy. - 3
Remove plantains from oil and drain on paper towels. While still warm, place them in a pilón (mortar and pestle) or a sturdy bowl.
💡 Tip: Working with warm plantains is crucial for easy mashing. - 4
Add minced garlic, crushed chicharrón, and a drizzle of olive oil to the plantains. Mash and mix until well combined and a cohesive dough forms.
- 5
Shape the mofongo mixture into a dome or ball. You can also press it into a small bowl to create a mold.
💡 Tip: Moisten your hands slightly with olive oil to prevent sticking. - 6
For the salad: In a medium bowl, combine shredded lettuce, diced tomato, diced cucumber, and sliced red onion.
💡 Tip: Ensure all vegetables are fresh and crisp. - 7
Whisk together lime juice, olive oil, salt, and pepper for the dressing. Pour over the salad and toss gently to combine.
💡 Tip: Adjust seasoning to your preference. - 8
Serve the mofongo immediately with the fresh salad on the side. Optionally, drizzle with more olive oil or serve with a side of broth.
💡 Pro Tips
- ✓The quality of the chicharrón significantly impacts the flavor of the mofongo.
- ✓If you don't have a pilón, a heavy-duty bowl and a sturdy masher or rolling pin can be used.
- ✓For a smoother texture, you can add a tablespoon or two of the plantain cooking liquid or broth while mashing.
🔄 Variations
- Add sautéed shrimp or shredded chicken to the mofongo mixture.
- Incorporate a tablespoon of sofrito for added depth of flavor.
- Serve with a side of garlic sauce (mojo) for dipping.