PUERTO RICO MOFONGO Recipe A TRADITIONAL AFRO-PUERTO RICAN DISH WITH FRIED GREEN PLANTAINS AND PORK CHICHARRÓN.MOFONGO GOES WELL WITH CHICKEN OR FISH BROTH, DROPPED IN SOUPS, OR SERVED DIRECTLY IN A MORTAR
4 Green plantains, peeled and cut into rounds on the diagonal
3 tablespoons of Olive oil
3 to 5 cloves of minced Garlic
1 Cup of Pork cracklings (chicharrones) Salt – to taste
1. Soak the plantain pieces in a bowl of salted water for 15 to 30 minutes.
2. Drain well and pat dry.
3. Heat the oil in a sauté pan or skillet over medium heat.
4. Working in batches, sauté the plantain slices until they are cooked through but not yet browned, 10 to 12 minutes.
5. Add the plantains, garlic and a little bit of olive oil to a large mortar or bowl and mash with a pestle or potato masher until fairly smooth. (Alternatively, pulse with a food processor.)
6. Stir in the pork cracklings and salt to taste.
7. Using moistened hands, form into 3-inch balls or mound on a plate and serve warm.
Source website African-and-Caribbean-Recipes.pdf
