Mofongo De Chicharron Recipe
Deep fried plantain topped with fried pork belly with a creamy white bacon sauce on top
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Ingredients
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For the Mofongo
For the Creamy Bacon Sauce
Method
For the Mofongo
- 1
Prepare the Plantains
Peel the green plantains and cut them into thick slices.
- 2
Fry the Plantains
In a large saucepan, heat oil over medium heat. Once hot, fry the plantain slices for about 4-5 minutes on each side until they are golden brown. Remove and drain on paper towels.
- 3
Fry the Pork Belly
In the same pan, add diced pork belly and cook until crispy and golden brown, approximately 8-10 minutes. Remove with a slotted spoon and set aside.
- 4
Mash the Mofongo
In a large bowl, combine the fried plantains, minced garlic, crispy pork belly, and salt. Mash together using a mortar and pestle or a fork until well combined but still chunky.
- 5
Form the Mofongo
Shape the mashed mixture into a dome or ball and set aside.
For the Creamy Bacon Sauce
- 6
- 7
Make the Sauce
In the same skillet, add heavy cream and bring to a simmer. Stir in the grated Parmesan cheese, garlic powder, black pepper, and salt. Cook until the cheese is melted and the sauce is creamy, about 3-4 minutes.
- 8
Combine the Sauce and Bacon
Add the cooked bacon to the creamy sauce and stir well to combine.