Starters
Puerto Rican Mofongo
Fried green plantain balls mashed with garlic and pork crackling.
Gluten-free
Ingredients
- 4 green plantains
- 100 g pork crackling
- 5 garlic cloves
- 40 g olive oil
- Plenty of oil for frying
- 1 teaspoon salt
- 200 g hot chicken broth
Step-by-step
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- Peel the plantains, cut them into thick slices and fry them in plenty of oil in a pan until tender but not browned. Set aside.
- Put the garlic in the mixing bowl and chop 4 sec/speed 7. Scrape down with the spatula.
- Add the olive oil and saute the garlic 3 min/100°C/spoon speed. Set aside in a bowl.
- Place the pork crackling in the mixing bowl and grind 5 sec/speed 5 until in small pieces. Set aside.
- In a pilon or mortar, mash the hot fried plantains with the sauteed garlic and the crackling, adding a little hot broth to moisten.
- Form compact balls with the help of a bowl or cup and serve immediately.
- Pair with chicken broth on the side or a filling of stewed shrimp.
Tips
- Mofongo should be served hot so it keeps its texture.
- You can fill it with shrimp, chicken or stewed meat.
- If you don't have a pilon, use a large mortar or a potato masher.
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