Mofongo Recipe
Fried green plantains mashed with garlic and pork cracklings served with a side of broth.
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Ingredients
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Main Ingredients
Broth
Method
Preparation of Mofongo
- 1
Peel and Cut Plantains
Start by peeling the green plantains. Cut them into 1-inch thick slices.
- 2
Fry Plantains
In a large skillet, heat the olive oil over medium heat. Fry the plantain slices until they are golden and tender, about 4-5 minutes on each side. Remove from the oil and drain on paper towels.
- 3
Prepare Garlic
While the plantains are frying, peel and mince 4 garlic cloves.
- 4
Mash Mofongo
In a large bowl or mortar, combine the fried plantains, minced garlic, and pork cracklings. Mash everything together using a mortar and pestle or a sturdy fork until well combined, but still slightly chunky.
- 5
Shape Mofongo
Shape the mashed mixture into a mound or compact ball. Set aside while you prepare the broth.
Preparation of Broth
- 6
- 7
Add Broth and Season
Pour in the chicken broth and add the bay leaves. Season with salt to taste. Bring to a simmer and let cook for about 10-15 minutes.
- 8
Remove Bay Leaves
After simmering, remove the bay leaves from the broth and keep warm.
Serving
- 9
Plate the Mofongo
Place the molded mofongo on a plate and create a small well in the center.
- 10
Add Broth
Ladle the warm broth into the well of mofongo, allowing it to soak slightly.
- 11
Garnish and Serve
Optionally, garnish with additional pork cracklings or fresh chopped cilantro and serve immediately.