Entree: Dominican Republic – National Cuisine – Mofongo (Mashed fried green plantains mixed with garlic and pork cracklings, formed into a savory mound)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Total 45 min

Ingredients

- 3 large green plantains (about 750–900 g)
- 3 cups (720 ml) vegetable oil, for frying
- 8 oz (225 g) chicharrón (pork cracklings), roughly chopped
- 6 cloves garlic, minced
- 4 tbsp (56 g) unsalted butter
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (240 ml) warm chicken broth, for moistening and serving
- 2 tbsp (30 ml) olive oil or reserved frying oil, for finishing
- 2 tbsp (8 g) chopped fresh cilantro or parsley, for garnish
- 1 lime, cut into wedges, for serving

Instructions

1. Peel the plantains and cut into 1-inch (2.5 cm) slices. Heat oil in a deep skillet or fryer to about 350°F (175°C). Fry plantain slices in batches until golden and tender, 4–6 minutes per batch; drain on paper towels.
2. In a large pilón (traditional mortar) or a sturdy bowl with a pestle or heavy masher, mash the minced garlic with the salt until it forms a paste. Add the chopped chicharrón and mash briefly to combine.
3. Add warm fried plantain slices to the pilón in batches with the butter and a drizzle of olive oil; mash and press firmly until the mixture is cohesive but still slightly chunky. Taste and adjust salt and pepper.
4. Form the mashed mixture into a single large mound or into individual balls using wet hands or a small bowl as a mold. Place on a serving plate.
5. Warm the chicken broth and pour a small amount around the base of the mofongo or into a small bowl for dipping to moisten as desired. Garnish with chopped cilantro and serve with lime wedges.