Mofongo is a popular Caribbean dish which originated in Puerto Rico, and later has been adapted to Dominican cuisine. It is made from fried green plantains, seasoned with garlic, olive oil and pork cracklings, then mashed. Mofongo is usually served with a fried meat and a chicken broth soup.
- 3 plantains -- very green
- ½ pound pork rinds, also known as chicharrones or pork cracklings -- ground (note: packaged pork rinds can be used. And any kind of bacon can also be used.)
- 3 cloves of garlic
- 1 cup stock or broth
- 1 tablespoon olive oil
- vegetable oil for frying
- Peel the plantains and cut into 1-inch diagonal pieces.
- Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides; approximately 3 1/2 minutes per side.
- Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
- Then return them to the hot oil and fry 1 minute on each side. Then place on paper towel.
- Mince garlic
- While the plantains are still hot use a mortar and pestle to mash them with the minced garlic, olive oil, and stock or broth. Add the chicharrones, salt and pepper to taste.
- You can also use a food processor – add the plantains to food processor with bacon, garlic and some salt and pepper. You may have to work in batches. Process to consistency of mashed — not whipped — potatoes. Do not over process!