Entree: Dominican Republic – Central Culinary Region – Mofongo (Mashed fried green plantains flavored with garlic and pork cracklings, shaped into a mound)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 4 large green plantains (about 2 lb / 900 g)
- 8 oz (225 g) chicharrón (pork cracklings), roughly chopped
- 6 garlic cloves, peeled
- 3 tbsp (45 ml) olive oil or lard
- 1 tsp (5 ml) sea salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 3 cups (710 ml) vegetable oil for frying
- 2 cups (480 ml) warm chicken broth (optional, for serving)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)

Instructions

1. Peel the plantains and cut into 1-inch (2.5 cm) coins. Heat 3 cups (710 ml) vegetable oil in a deep skillet over medium-high heat until it reaches about 350°F (175°C). Fry the plantain pieces in batches until golden and cooked through, 3–5 minutes per batch. Drain on paper towels.
2. While plantains fry, smash the garlic cloves with a pinch of salt into a paste using the side of a knife or a mortar and pestle.
3. In a large mortar and pestle (pilón) or a sturdy mixing bowl with a heavy pestle/mallet, combine the hot fried plantain pieces, garlic paste, chopped chicharrón, olive oil or lard, salt, and pepper. Pound and press the mixture until it becomes a cohesive, slightly coarse mash. Taste and adjust seasoning.
4. Form the mofongo into individual mounds by packing the mashed mixture into a small bowl and inverting it onto serving plates, or shape by hand into rounds.
5. If serving with broth, warm 2 cups (480 ml) chicken broth and pour into shallow bowls. Place the mofongo mound in the center and spoon a little broth around it, or serve the broth on the side.
6. Garnish with chopped cilantro and lime wedges. Serve immediately, pairing with stewed chicken, shrimp, or simply the broth.