Entree: Puerto Rico – Southern Culinary Region – Mofongo (Mashed fried green plantains mixed with garlic and pork cracklings, shaped into a mound)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 4 large green plantains, peeled and cut into 1 in (2.5 cm) pieces, approx. 2 lb (900 g)
- 8 oz (225 g) chicharrón or pork cracklings, broken into pieces
- 6 large garlic cloves
- 4 tbsp (60 ml) olive oil or melted butter
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 cups (475 ml) vegetable oil or frying oil for frying
- 2 tbsp (30 ml) fresh parsley, chopped (optional)
- 1 cup (240 ml) warm chicken broth or garlicky mojo for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat frying oil in a deep skillet or Dutch oven to 350°F (175°C). Fry plantain pieces in batches until golden and cooked through, about 3–5 minutes per batch. Drain on paper towels and lightly season with 1/2 tsp (2.5 g) salt.
2. In a mortar and pestle (pilón) or sturdy bowl with a wooden pestle, crush 6 garlic cloves with remaining 1/2 tsp (2.5 g) salt into a rough paste.
3. Add a portion of the hot fried plantains to the mortar, a handful at a time, and begin pounding while adding 1 tbsp (15 ml) olive oil or butter. Continue adding plantains and oil until all are mashed to a coarse, cohesive texture.
4. Fold in the broken chicharrón (8 oz (225 g)) and chopped parsley if using, pounding gently to integrate but retaining some texture. Adjust seasoning with pepper and additional salt if needed.
5. Shape the mixture into a compact mound or press into small bowls and invert onto individual plates. Serve hot.
6. To serve Puerto Rican-style, ladle warm chicken broth or a garlicky mojo around the mofongo, or accompany with stewed beef, shrimp in garlic sauce, or a light broth as preferred.

1. Heat frying oil in a deep skillet or Dutch oven to 350°F (175°C). Fry plantain pieces in batches until golden and cooked through, about 3–5 minutes per batch. Drain on paper towels and lightly season with 1/2 tsp (2.5 g) salt.
2. In a mortar and pestle (pilón) or sturdy bowl with a wooden pestle, crush 6 garlic cloves with remaining 1/2 tsp (2.5 g) salt into a rough paste.
3. Add a portion of the hot fried plantains to the mortar, a handful at a time, and begin pounding while adding 1 tbsp (15 ml) olive oil or butter. Continue adding plantains and oil until all are mashed to a coarse, cohesive texture.
4. Fold in the broken chicharrón (8 oz / 225 g) and chopped parsley if using, pounding gently to integrate but retaining some texture. Adjust seasoning with pepper and additional salt if needed.
5. Shape the mixture into a compact mound or press into small bowls and invert onto individual plates. Serve hot.
6. To serve Puerto Rican-style, ladle warm chicken broth or a garlicky mojo around the mofongo, or accompany with stewed beef, shrimp in garlic sauce, or a light broth as preferred.