Mofongo
Plantains are a staple across the African diaspora, showing up in both their ripe and unripe glory in a wide range of cultures. Mofongo is a garlicky, salty green-plantain-based dish hailing from the island of Puerto Rico, though it has woven itself into the cultural fabric of the Dominican Republic and parts of Cuba as well. This classic rendition is made with plantains that are sliced, soaked in salted water to begin their softening process, then fried and mashed with garlic and crispy chicharron in a pilón, a wooden mortar and pestle. This mofongo recipe includes directions for making homemade chicharrones, but you can substitute with 8 ounces of store-bought (we like La Visita brand). If making your own, start by braising fresh pork belly in a bath of citrus juices and earthy spices, cooking it down until the pork has absorbed the liquid and some of the fat from the skin has cooked out. The pork belly is then fried, skin-side down, until deep golden brown and crispy-skinned. The chicharrones are a signature textural component of mofongo, and when made fresh, the contrast of tender meaty bits against crackly pieces of skin creates a unique texture that represents the true essence of the dish. Traditionally, mofongo is often coupled with a bright red shrimp stew (camarones guisados) or an herbaceous chicken broth (caldo de pollo).
Note: Using freshly fried, meaty, tender chicharron (as opposed to the dried packaged variety for snacking sometimes called for in mofongo recipes) makes for better texture. This can be found in Latin grocery stores, typically near the prepared foods and baked goods.
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What you’ll need
Mortar and Pestle
$39 $37 At Amazon
Deep Fry / Candy Thermometer
$32 $25 At Amazon
5.5 Quart Dutch Oven
$420 At Amazon
Recipe information
Total Time
1 hour 45 minutes (plus soaking)
Yield
6–8 servings
Ingredients
Chicharron
Plantains and Assembly
Special Equipment
Preparation
Chicharron
Step 1
Place 1 lb. skin-on pork belly, skin-side down, in a large Dutch oven or other heavy pot; sprinkle with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. freshly ground pepper, 1 tsp. dried oregano, 1 tsp. ground cumin, and 1 tsp. smoked paprika. Pour in ¼ cup fresh lime juice, ¼ cup fresh orange juice, and 6 cups water and bring to a low boil. Cook until liquid is almost completely evaporated, 50–60 minutes. Transfer pork belly to paper towels and pat dry; discard any remaining braising liquid.
Step 2
Pour vegetable oil into a clean large Dutch oven or other heavy pot to come 3" up sides; fit with thermometer. Heat over medium until oil registers 325°. Using tongs, carefully lower pork belly into oil and fry, turning often, until crisp and golden and skin is beginning to bubble, 15–20 minutes. Transfer to a wire rack set inside a rimmed baking sheet and let cool 5 minutes; turn off heat and reserve pot with oil for frying plantains. Transfer pork belly to a cutting board and cut into ¼" pieces.
Do ahead: Chicharron can be prepared 1 day ahead. Let cool completely; cover and chill.
Plantains and Assembly
Step 3
Combine 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt and 4 cups room-temperature water in a large bowl, stirring to dissolve salt. Add 4 medium green plantains, peeled, sliced crosswise 1" thick, and let sit at room temperature at least 15 minutes. Drain plantains and turn out onto paper towels; pat dry.
Step 4
Bring oil in reserved pot back to 325°. Working in 2 batches, carefully lower plantains into oil with a slotted spoon or spider and fry, turning often, until golden brown, 8–10 minutes. Transfer to wire rack and let cool slightly.
Step 5
Combine 3 garlic cloves, lightly smashed, ⅓ cup extra-virgin olive oil, and a pinch of kosher salt in a large mortar and pestle. Gradually add plantains and chicharron, pounding to break up before adding more. Continue pounding until mixture is combined and mostly smooth. (Alternatively, you can use a medium bowl and a potato masher.) Taste mofongo and season with more salt if needed.
Step 6
Using your hands or the bottom of a measuring cup, press down firmly on mofongo until densely compacted (if using bowl and potato masher, transfer to a small bowl to press). Turn out onto a large plate, making sure mofongo holds its dome shape. Top with cilantro leaves; serve with lime wedges for squeezing over.
Do ahead: Plantains can be soaked 3 hours ahead.