Mofongo De Chicharron Recipe
Ball plantain with fried pork chunks.
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Ingredients
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Plantains
Chicharrón
Method
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.
