Mofongo Green Plantains Pork (Print Version)

# Ingredients:

→ Main Ingredients

01 - 4 large green plantains, peeled and cut into 1-inch pieces
02 - Vegetable oil for frying
03 - 1 cup pork crackling crumbs
04 - 4 cloves garlic, peeled
05 - 3-4 tablespoons olive oil
06 - Salt, to taste
07 - 3-4 tablespoons chicken broth
08 - Optional: Cooked shrimp, shredded chicken, or sautéed vegetables for stuffing

# Instructions:

01 - Peel the skin off the green plantains by cutting off both ends. Score the skin lengthwise without cutting deep into the flesh. Pry open and remove the skin. Cut the peeled plantains into 1-inch thick pieces to ensure even cooking.
02 - Heat about half an inch of vegetable oil in a skillet over medium heat. Once the oil begins to warm (not hot), add the plantain pieces. Fry for 5-7 minutes on one side until they start to change color. Flip them and fry the other side for another 3-4 minutes. Avoid browning the plantains to ensure a smooth texture. Remove and drain on a paper towel-lined plate.
03 - In a mortar, grind one garlic clove with 2 teaspoons of olive oil and a pinch of salt until a smooth paste forms.
04 - Add 4-5 pieces of fried plantains to the mortar with the garlic paste. Mash them using the pestle. Once space is available, add 3-4 more plantain pieces and 2 teaspoons of chicken broth. Mash until smooth, adjusting the texture as needed.
05 - Add 1/4 cup pork crackling crumbs to the mashed plantains. Mix thoroughly until evenly distributed. Adjust the taste with additional salt or chicken broth as needed. Avoid over-mashing the pork crackling to retain its crispy texture.
06 - Press the mofongo mixture firmly into a 4-ounce bowl. Flip the bowl onto a serving plate and remove it to shape the mofongo. Repeat with the remaining mixture.
07 - To stuff the mofongo, press the mixture firmly against the sides of the bowl to form a well. Fill the well with cooked shrimp, shredded chicken, or sautéed vegetables. Add more mofongo mixture on top, pressing firmly to seal. Flip onto a plate and serve hot.

# Notes:

01 - Use green plantains immediately after purchase, as they ripen quickly and may affect the recipe's texture.
02 - Remove the green sprout in the center of raw garlic to avoid a bitter taste.
03 - Store leftovers in the refrigerator for up to 3 days. Reheat by wrapping the mofongo in a damp paper towel and microwaving in 30-second intervals.

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