Mofongo
HB-1509 · Hand-built original · Puerto Rican
Ridiculously comforting, mofongo is an extra flavorful Puerto Rican dish—made from fried plantains and pork cracklings— that's worth getting to know.
Puerto Ricanweeknight meals, dinner, main dish30 min4 serving(s)1501 kcalGluten-freeDairy-freeEgg-freeDiabetic
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:4quantities adjust to match
Ingredients
- 2 cups neutral oil, such as canola or vegetable, for frying
- 3 green plantains, peeled and sliced into ¾ in pieces (about 15¾ oz peeled)
- 2 garlic cloves, grated
- 7 oz crushed pork cracklings (chicharrones), divided, plus more for serving
- 4 Tbsp low-sodium beef broth, plus more warmed, for serving
- Kosher salt, to taste
- Lime wedges, for serving
Method
- Heat the oil in a deep, heavy pan to 350°F. Fry the plantain pieces in batches for 3 to 4 minutes until tender and pale golden. Drain on paper towels.
- Return the plantain to the oil for a second fry of 2 to 3 minutes until golden and crisp at the edges. Drain again and season with salt.
- Working in batches in a large mortar (pilon) or sturdy bowl, mash the hot plantain with the garlic, most of the chicharrones and a pinch of salt, adding a spoonful of broth at a time until the mixture holds together firmly but is not wet.
- Pack the mixture into a small greased bowl or ramekin, then turn out onto plates to form neat mounds. Scatter over the remaining chicharrones.
- Serve at once with lime wedges and extra warm beef broth for spooning over or dipping.
Prep: 10 min · Cook: PT0S · Total: 30 min
Nutrition (per serving, where published)
1501 kcalCalories
24 gProtein
41.4 gCarbs
139.1 gFat
15.3 gSaturates
2.5 gFibre
2.6 gSugars
668 mgSodium
45 mgCholesterol
547 mgPotassium
16 mgCalcium
1.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data