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

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.