Mofongo

Golden fried plantains crushed with garlic and pork cracklings, loosened with warm broth.

Puerto Rico · Main Dishes · 55 min

DeSabor Kitchen · Published October 1, 2026 · Updated October 5, 2026 · 15 / 40 / 55 min · 4 · Puerto Rico

Fry green plantains until tender before pounding them; they should be golden, not hard chips. Work in small portions while hot, and add broth sparingly so the mound holds its shape with a coarse texture.

Ingredients

• 4 green plantains, peeled and cut into 2 cm slices
• 600 ml neutral oil for frying
• 4 garlic cloves; 1/2 tsp salt
• 100 g cooked pork cracklings, crushed
• 2 tbsp olive oil; 200 ml warm chicken stock

Instructions

1. Heat frying oil in a deep pot to 175°C; keep the pot less than half full. Fry plantains in batches 7–9 minutes until tender and golden. Drain.
2. Crush all 4 garlic cloves with the salt and olive oil to make a paste. Divide that paste and the 100 g cracklings into four portions. Put a quarter of the hot fried plantains in the mortar with one portion of each.
3. Mash to a coarse texture, adding warm broth one tablespoon at a time until the plantain holds together without becoming soupy. Transfer to a small bowl to mold, then repeat with the other three portions of plantain, garlic paste and cracklings.
4. Shape into 4 mounds using a small bowl and serve immediately, with remaining broth alongside.

Cook's Tips

• Mash plantains while hot and keep some texture. A sturdy bowl and potato masher can replace a mortar.

Home-style recipe; not independently kitchen-tested. Check all ingredients and substitutions for allergens. Times are estimates; use the texture and temperature checks in the method. Serving accompaniments are separate unless listed. In temperatures above 32°C, refrigerate perishables within 1 hour rather than 2.