Traditional Mofongo

Fried green plantains mashed with garlic and crispy pork. The texture is firm yet tender, with a strong garlic aroma and pork cracklings that crunch in the mouth.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 783
• Protein: 11 g
• Carbs: 61 g
• Fat: 54 g

Ingredients

• 4 piece Plantain ( green, sliced into rounds )
• 200 g Smoked cured pork belly ( finely diced )
• 3 piece Garlic ( peeled )
• 2 tbsp Extra virgin olive oil
• 1000 ml Peanut oil ( for frying )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground optional
• 150 ml Chicken broth ( hot )

Instructions

1. Crisp the pork

   Dice the pork belly into 1 cm cubes. In a pan without fat, brown them until they are golden and the fat has rendered. Drain on paper towels.

2. Prepare the plantains

   Peel the plantains and cut them into 2 cm thick rounds. The flesh should be firm and green.

3. Fry the plantains

   Heat the peanut oil. Submerge the plantain rounds. They should lightly gold without browning. Check doneness: a fork should sink into the flesh without resistance.

4. Mash the garlic and base

   In a mortar, crush the garlic cloves with salt and olive oil until a smooth paste forms. Add a few hot fried plantain pieces and mash vigorously.

5. Final assembly

   Incorporate the remaining plantains, crispy pork, and a little hot broth to soften the mass. Mash until the mixture is homogeneous but retains texture. Shape into balls or domes.

Chef's tips

• Work the plantains as soon as they come out of the fryer; the heat makes them easier to mash.
• Do not over-brown the plantains; they must remain soft in the center to blend well.

Storage

Eat immediately. The plantain hardens as it cools and loses its tender texture.