Puerto Rican Mofongo
Mofongo is a beloved Puerto Rican dish made from fried green plantains, garlic, and pork cracklings. It’s a flavorful and comforting dish that’s both simple and satisfying. This recipe serves 4.
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Servings: 4 people
Calories: 300kcal
Equipment
- Mortar and Pastle (Pilon): This is a traditional took used to mash the plantains and other ingredients. It's central to making mofongo
- Deep-Fryer or Deep Pot with Thermometer: To fry the plantains until they are golden and crispy. IF you don't have a deep fryer, you can use a deep pot with enough oil for frying
- knife and cutting board For peeling and chopping the plantains and other ingredients
- Garlic Press: To crush the garlic for flavoring the mofongo
- Large Mixing Bowl: To combine the mashed plantains with other ingredients
- Skillet or Pan: To sautè any additional ingredients like garlic, pork crackings ( chicharrones), or other seasonings
- Wooden spoon or spatula For stirring and mixing the ingredients
- Cup or Mofongo Mold (Optional): Some people use a cup or a mofongo mold to shape the mofongo into a nice round form before serving
- Platter or Serving Dish" To present and serve the mofongo
- Paper Towels: To drain excess oil after frying the plantains
Ingredients
- 4 green plantains, peeled and sliced
- 4 cloves garlic, minced
- ½ cups pork cracklings (chicharrón), crushed
- ¼ cups olive oil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Fry the plantain slices until they are golden and crispy, about 5 minutes per side. Remove and drain on paper towels.
- In a mortar and pestle, mash the garlic with a pinch of salt to form a paste.
- Place the fried plantains in a large bowl. Add the garlic paste and crushed pork cracklings. Use a wooden pilón (mortar and pestle) or a masher to mash and mix everything together until you have a homogenous mixture.
- Season with salt and pepper to taste. Serve your delicious mofongo as a side dish or with a hearty meat or seafood stew.
Notes
Mofongo is a versatile dish that pairs well with a variety of Puerto Rican stews, such as carne guisada (beef stew) or bacalao guisado (codfish stew).
Nutrition
Calories: 300kcal | Carbohydrates: 50g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 200mg | Potassium: 400mg | Fiber: 5g | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 30mg | Calcium: 2mg | Iron: 4mg
