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Mofongo
Mofongo is a garlicky green-plantain-based dish hailing from the island of Puerto Rico. Get our recipe for mofongo with garlicky mashed plantain and chicharron.
👥 6 Servings⏱️ Prep & Cook: 1h 45m🔥 Cook: 45 min👤 Inés Anguiano 📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●baking sheet
- ●cutting board
- ●bowl
- ●measuring cup
📝 Preparation Steps
1
Chicharron
2
Place 1 lb. skin-on pork belly, skin-side down, in a large Dutch oven or other heavy pot; sprinkle with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. freshly ground pepper, 1 tsp. dried oregano, 1 tsp. ground cumin, and 1 tsp. smoked paprika. Pour in ¼ cup fresh lime juice, ¼ cup fresh orange juice, and 6 cups water and bring to a low boil. Cook until liquid is almost completely evaporated, 50–⏱️ 60 minutes. Transfer pork belly to paper towels and pat dry; discard any remaining braising liquid.
. skin-on pork belly1 lb. Diamond Crystal or 1¾ tsp. Morton kosher salt1 Tbsp. freshly ground pepper1 Tbsp. dried oregano1 tsp. ground cumin1 tsp. smoked paprika1 tsp
3
Pour vegetable oil into a clean large Dutch oven or other heavy pot to come 3" up sides; fit with thermometer. Heat over medium until oil registers 325°. Using tongs, carefully lower pork belly into oil and fry, turning often, until crisp and golden and skin is beginning to bubble, 15–⏱️ 20 minutes. Transfer to a wire rack set inside a rimmed baking sheet and let cool ⏱️ 5 minutes; turn off heat and reserve pot with oil for frying plantains. Transfer pork belly to a cutting board and cut into ¼" pieces. Do ahead: Chicharron can be prepared 1 day ahead. Let cool completely; cover and chill.
Vegetable oil (for frying; 6–8 cups)
4
Plantains and Assembly
5
Combine 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt and 4 cups room-temperature water in a large bowl, stirring to dissolve salt. Add 4 medium green plantains, peeled, sliced crosswise 1" thick, and let sit at room temperature at least ⏱️ 15 minutes. Drain plantains and turn out onto paper towels; pat dry.
. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, plus more2 Tbspmedium green plantains, peeled, sliced crosswise 1" thick4
6
Bring oil in reserved pot back to 325°. Working in 2 batches, carefully lower plantains into oil with a slotted spoon or spider and fry, turning often, until golden brown, 8–⏱️ 10 minutes. Transfer to wire rack and let cool slightly.
7
Combine 3 garlic cloves, lightly smashed, ⅓ cup extra-virgin olive oil, and a pinch of kosher salt in a large mortar and pestle. Gradually add plantains and chicharron, pounding to break up before adding more. Continue pounding until mixture is combined and mostly smooth. (Alternatively, you can use a medium bowl and a potato masher.) Taste mofongo and season with more salt if needed.
8
Using your hands or the bottom of a measuring cup, press down firmly on mofongo until densely compacted (if using bowl and potato masher, transfer to a small bowl to press). Turn out onto a large plate, making sure mofongo holds its dome shape. Top with cilantro leaves; serve with lime wedges for squeezing over. Do ahead: Plantains can be soaked ⏱️ 3 hours ahead.
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