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Omi Hopper

Mofongo: Mashed Plantain with Garlic and Pork Crackling

On days when I’m not in the mood for rice and beans, I make mofongo because, like white rice, it really goes with everything. Mofongo is basically fried and mashed green plantains that are shaped into a large ball (see Tip). And unlike tostones, which require double-frying, mofongo is fried just once, which makes it easier to prepare. Peel, fry, mash, and you’re done. Just make sure to not let the plantains sit for too long after frying, as they can get tough. Your best bet is to fry and mash immediately. If you still find the plantain is too tough to mash, add a little water or warm chicken broth to help soften it. If you want to turn this into an even heartier meal, top it with the meat of your choice and enjoy its rich, savory flavor with just the right hint of garlic.
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Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 11/2 cups/120ml chicken broth plus more for serving
  • 1 cup/240ml vegetable oil for frying
  • 4 green plantains peeled and cut into 2-inch rounds
  • 6 garlic cloves minced
  • 2 tablespoons salted butter
  • 1/2 cup/35g pork cracklings chicharrones or cooked bacon, cut into small pieces
  • Kosher salt or Adobo page 38 to taste

Method
 

  1. In a small saucepan over medium heat, add the chicken broth and bring to a simmer. Once simmering, remove from the heat and set aside.
  2. In a large skillet over medium-high heat, add the oil and heat until it shimmers. Add the plantain rounds and fry for 5 to 8 minutes, until golden brown and tender on both sides. Use a slotted spoon to remove the plantains from the oil and set on paper towels to drain excess oil.
  3. Transfer the fried plantains to a large mortar and pestle (or a mixing bowl with a potato masher). Add the garlic, butter, and pork cracklings and mash until well combined. Add the chicken broth, a little at a time, to soften the plantains and achieve a cohesive, chunky mashed potato–like texture.
  4. Season with salt or adobo and mix well. Shape the mofongo into 4 to 6 individual portions/balls and serve hot, with extra chicken broth on the side for dipping or drizzling.

Notes

Omi Tip: Mofongo is versatile—it can adapt to any dish you make, depending on how you shape it. You could press it into a cup or bowl and fill the middle with meat, then turn it out onto a plate. You could leave it pressed into a bowl and ladle your favorite soup inside. En tu cocina tú mandas—play around with it and make it yours.