Mofongo De Chicharron Recipe
Recipe information
Make Mofongo De Chicharron in just 1h . Ball plantain with fried pork chunks.
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Ingredients
Plantains
Chicharrón
Prepare the Pork
1. Season the Pork
In a bowl, season the pork belly chunks with salt and black pepper. Mix well to ensure all pieces are coated.
2. Fry the Pork
In a large skillet, heat oil over medium-high heat. Add the seasoned pork belly chunks. Fry until golden brown and crispy, about 10-15 minutes. Remove and drain on paper towels.
Prepare the Plantains
3. Peel and Cut Plantains
Peel the green plantains and cut them into 1-inch thick slices.
4. Fry the Plantains
In the same skillet used for the pork, add more oil if necessary. Fry the plantain slices until they are golden and tender, about 5 minutes on each side. Remove and drain on paper towels.
5. Mash the Plantains
In a large bowl, combine the fried plantains with garlic and salt. Use a mortar and pestle or a potato masher to mash them together until they form a thick mixture.
Combine and Serve
6. Mix Mofongo
Fold the crispy fried pork chunks into the mashed plantain mixture. Ensure the pork is evenly distributed throughout.
7. Shape the Mofongo
Using your hands, shape the mixture into balls or mound them on a serving dish.
8. Serve
Serve the Mofongo de Chicharrón warm, optionally with a side of broth or sauce for dipping.
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