Traditional Mofongo
Ingredients
- 4 pcPlantain (green, sliced into rounds)
- 200 gSmoked cured pork belly (finely diced)
- 3 pcGarlic (peeled)
- 2 tbspExtra virgin olive oil
- 1,000 mlPeanut oil (for frying)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 150 mlChicken broth (hot)
Method
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.
- 1
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
Peel the plantains and cut them into 2 cm thick rounds. The flesh should be firm and green.
- 3
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. The plantain hardens as it cools and loses its tender texture.
