Mofongo
Mofongo, from above
Non vegPuerto Rico

Mofongo

Fried green plantain pounded with garlic and crisp pork crackling into a rich, savoury mound.

45 minTime
5 gProtein each
mildSpice
The pilón1 chapter · 1 min read

Make it your way

Grandma's wayPuerto Rican mofongo.
The original
517kcalsame
5 gproteinsame
4 gfibresame
45minutessame

Mofongo.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Raw banana (green plantain)3 green plantains or raw nendran
Cooking oil (vegetable oil)absorbed, for frying
Garlic8 cloves
Pork belly120 g, crisped into chicharrón
Olive oil1½ tbsp
Saltto taste
Waterchicken stock, warm

Method

4 steps
  1. 1Fry pork belly pieces until crisp and crumbly. Drain.
  2. 2Fry plantain chunks on medium until golden and tender but not crisp.
  3. 3Pound garlic, salt and olive oil in a mortar, then add hot plantain, chicharrón and a splash of stock. Mash.
  4. 4Shape into domes and serve with more broth.
Serve it like this

Press into a bowl and turn out as a dome on a plate, with a cup of hot broth and a simple salad.

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Make it a meal

What goes with Mofongo: a bread or rice, a side, something to drink and something sweet.

Bread or rice Arroz con gandules60 min
Bread or rice Methi thepla40 min
With a main Lechón asado270 min
On the side Bhindi masala35 min
On the side Gongura pachadi35 min
A little snack Tostones30 min
To drink Virgin piña colada5 min
Something sweet Tembleque20 min
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