Mofongo Green Plantains Pork Garlic

Mofongo brings the heart of Puerto Rican comfort food right to your table with very basic ingredients and a soul-satisfying blend of flavors and textures. Crisp pork crackling, garlic, and tender green plantains meld together in a way that always gets rave reviews in my home. Whether you serve it as a side or the star of your dinner by stuffing it with flavorful meats or veggies, this is pure Caribbean comfort.

My favorite part is that distinct creaminess the mashed plantain gets while staying full of garlicky and savory pork flavor. My family always requests this when we want something extra special but comforting.

Ingredients

• Green plantains: These are essential for the right texture and flavor Use the greenest hardest ones you can find to avoid too much sweetness or mushiness
• Vegetable oil: Perfect for frying as it has a high smoke point and neutral flavor Choose a fresh bottle for best results
• Pork crackling: The secret to classic mofongo flavor and crunch Fresh chicharrón from your butcher is unbeatable but even packaged pork rinds can work
• Fresh garlic: Adds a rich bold taste and satisfying bite Always pick bulbs that are firm with tight skin
• Olive oil: Blends with the garlic for that smooth aromatic paste Extra virgin is best for full flavor
• Salt: Brings all the flavors into focus Taste as you go to avoid overdoing it
• Chicken broth: Infuses a savory depth and helps mash to a creamy finish Go for low-sodium and warm before adding for smooth mixing
• Optional proteins or vegetables: Let you fill or top the mofongo with shrimp chicken beef or sautéed veggies Pick the freshest options for best texture

Step-by-Step Instructions

Prepare the Plantains:

Peel your plantains by cutting off both ends Then score the tough outer skin lengthwise with a knife Careful not to cut into the flesh Use your fingers to slide under and remove the peel

Cut the Plantains:

Chop peeled plantains into one inch rounds Keeping them even means each piece cooks at the same rate avoiding overcooking or undercooking

First Fry:

Pour about half an inch of vegetable oil into your skillet Set the heat to medium low to medium Wait until it just gets warm not extremely hot Gently add plantain slices Cook for around five to seven minutes turning halfway through until just barely golden on either side Lower the heat if you see browning

Drain the Plantains:

Lift plantains from the skillet to a plate lined with paper towels Gently dab off excess oil to keep the finished mofongo light instead of greasy

Crush the Garlic:

In a sturdy mortar with pestle add a peeled garlic clove two teaspoons of olive oil and a sprinkle of salt Grind together into a smooth fragrant paste

Mash the Plantains:

Add four or five warm fried plantain pieces to the mortar Start mashing with the pestle until they start to break down Add three or four more pieces and two teaspoons chicken broth Continue mashing and turning with the pestle to make the mixture soft and creamy

Combine With Pork Cracklings:

Sprinkle in a quarter cup of pork cracklings Use the pestle to fold them into the plantain mixture If you want crunch in every bite avoid mashing them too much Taste the mixture and adjust the salt or broth for perfect seasoning

Shape the Mofongo:

Spoon the mixture into a small bowl about four ounces Press it down firmly so it holds its shape Flip the bowl over onto a plate then lift away Repeat with remaining ingredients

Stuffing Option:

If you want to fill your mofongo press a layer in the bowl forming a well in the middle Spoon in warm cooked protein or veggies Top with more plantain mixture press again and turn out onto a plate

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I always look forward to crushing the garlic and oil together that aroma brings me right back to my grandmother’s kitchen It is those little bits of pork crackling that my siblings always fought over and honestly that crunch is still my favorite part today

Storage Tips

Keep leftover mofongo in an airtight container in the refrigerator for up to three days Whenever I reheat it I wrap it in a damp paper towel and microwave in short bursts so it does not dry out. Mofongo can go tough or rubbery if you try to reheat too hot or too long.

Ingredient Substitutions

For a vegan version leave out the pork cracklings and use more olive oil Roast chickpeas or smoky eggplant can add back some richness
Dominican style mofongo swaps fried plantains for roasted try if you want an earthier flavor
Low sodium broth keeps things heart healthy and still plenty savory

Serving Suggestions

Serve as a side to roasted meats or spicy seafood Keep it classic by stuffing with garlicky shrimp or shredded chicken A fresh tomato and avocado salad on the side adds bright balance On rainy days I love a side of broth for dipping

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A Taste of Puerto Rico

Mofongo is one of the most beloved dishes in Puerto Rican cuisine. This recipe connects generations whether made for holidays or weeknight dinners Tradition calls for pounding everything together in a wooden pilón and friends always gather around for the process It reminds me how even simple meals become real celebrations

Frequently Asked Questions

→ Why should plantains not be browned during frying?

Not browning the plantains helps maintain a smooth, creamy texture, preventing the dish from becoming tough or dry.

→ What is the best way to mash the fried plantains?

Use a mortar and pestle, adding garlic, olive oil, and a bit of broth. Mash in batches for a uniform, velvety mixture.

→ Can this dish be made vegetarian?

Yes, simply omit the pork crackling and use vegetable broth to create a satisfying vegan version.

→ How do you achieve the signature mofongo shape?

Press the mashed mixture into a small bowl, then invert onto a plate for the classic molded look.

→ What proteins work well for stuffing?

Cooked shrimp, shredded chicken, or beef are common fillings, but sautéed vegetables can also be used.

→ How should leftovers be stored and reheated?

Keep leftovers refrigerated in an airtight container; microwave with a damp paper towel to reheat gently.