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Mashed Plantains and Pork Rinds (Mofongo)

Mofongo is a popular Caribbean dish that originated in Puerto Rico. It is made from fried green plantains, seasoned with garlic, fat (olive oil, butter, or lard) and pork cracklings, then mashed. Mofongo is usually served with a fried meat and a chicken broth soup.

Source and licence

"Mashed Plantains and Pork Rinds (Mofongo)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Mashed_Plantains_and_Pork_Rinds_(Mofongo), revision 4503486), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Mashed_Plantains_and_Pork_Rinds_(Mofongo)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4503486

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Puerto Rico. Associated with Puerto Rico by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Peel the plantains and cut into 1-inch diagonal pieces.
  2. Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides (approximately 3 ½ minutes per side).
  3. Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
  4. Return the plantains to the hot oil and fry 1 minute on each side. Then, place on paper towels.
  5. While the plantains are still hot, use a mortar and pestle to mash them with the garlic, fat, and stock or broth. Add the chicharrones, salt, and pepper to taste.