Yoribang
DinnerCaribbeanFree to use

Mofongo

Fried green plantains mashed with garlic, olive oil, and crisp pork, a Puerto Rican classic.

Serves 4

Prep 20 min

Cook 25 min

Mofongo
Photo: Arnold Gatilao, CC BY 2.0, via Wikimedia Commons
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Ingredients

  • 4 green plantains, peeled and cut in 1-inch rounds
  • 3 cups oil for frying
  • 6 cloves garlic
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 1 cup crisp fried pork skin or bacon bits
  • 1/2 cup warm chicken stock

Steps

  1. Step 1. Fry the plantain rounds in oil at 350°F for 5 to 6 minutes until golden and tender inside. Drain.

  2. Step 2. Make sure any pork or bacon is fully cooked through. Mash the garlic and salt into a paste in a large mortar or bowl. Add the olive oil.

  3. Step 3. Add the hot plantains and the pork a little at a time and mash firmly.

  4. Step 4. Moisten with the warm stock, form into mounds with a cup, and serve warm with extra stock on the side.

Where this recipe comes from

Yoribang Caribbean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Caribbean dishes from Jamaica, Cuba, Puerto Rico, and Trinidad. Scotch bonnet peppers are extremely hot, so use gloves and keep one whole for flavor rather than heat. Allspice, thyme, and coconut milk appear in many of these dishes.