Mashed Plantains and Pork Rinds (Mofongo)
Photo: Diane, CC BY 2.0
Mofongo is a Puerto Rican dish of fried green plantains mashed with garlic, fat and crisp pork cracklings. Using very green plantains matters, because their starch gives a dense, sturdy mash rather than a sweet one. Frying, flattening and frying again dries the pieces so they take up garlic and broth as you pound them. Serve it beside fried meat or alongside a bowl of chicken broth soup.
Instructions
Peel the plantains and cut them into 1-inch diagonal pieces.
Heat the oil in a large skillet and add the plantain pieces. Fry them for about 3 ½ minutes on each side.
Lift the plantains out of the pan. Set a plate over them and press down to flatten each piece.
Put the flattened plantains back into the hot oil and fry them for 1 minute on each side. Drain them on paper towels.
While the plantains are still hot, mash them in a mortar and pestle with the garlic, the fat and the stock or broth.
Mix in the ground chicharrones, then season with salt and pepper to taste. If you prefer, mash in a food processor in batches, with bacon in place of the rinds if you like, and stop while the texture is like mashed potatoes, not whipped.
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