Mofongo Magic: Puerto Rican Plantain Mash with Garlic Sauce

Ingredients You'll Need

For the Mofongo:

• 4 green plantains (unripe, firm)
• 4 cloves garlic, minced
• 1 cup pork cracklings (chicharrón), finely chopped
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1 cup chicken broth (or vegetable broth for a lighter option)

For the Garlic Sauce:

• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon white wine vinegar (or lemon juice)
• 1 tablespoon chopped fresh parsley (optional, for garnish)

For the Pork:

• 1 lb pork shoulder, cut into small cubes
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin

Preparing the Plantains

1. Peel and Slice: Start by peeling the green plantains. To do this, cut off the ends of each plantain, score the skin lengthwise, and carefully remove the peel. Slice the plantains into 1-inch rounds.
2. Fry the Plantains: Heat a generous amount of oil in a large skillet over medium heat. Fry the plantain slices in batches until they are golden brown and tender, about 4-5 minutes per side. Remove from the skillet and drain on paper towels.
3. Mash the Plantains: Once the plantains are cool enough to handle, place them in a large bowl. Use a fork or potato masher to mash them until smooth but still a bit chunky. Set aside.

Cooking the Pork

1. Season the Pork: In a medium bowl, mix together the salt, black pepper, garlic powder, paprika, and ground cumin. Toss the pork cubes in the seasoning mixture until well-coated.
2. Sear the Pork: Heat olive oil in a large skillet over medium-high heat. Add the pork cubes and cook, stirring occasionally, until the pork is browned on all sides and cooked through, about 8-10 minutes. Remove from heat and set aside.

Making the Garlic Sauce

1. Heat the Oil: In a small saucepan, heat olive oil over medium heat. Add the minced garlic and cook until fragrant and golden brown, about 1-2 minutes. Be careful not to let the garlic burn.
2. Season the Sauce: Add salt, black pepper, and white wine vinegar (or lemon juice) to the garlic oil. Stir well and remove from heat. The garlic sauce should be aromatic and slightly tangy.

Assembling the Mofongo

1. Combine Ingredients: In a large bowl, combine the mashed plantains, minced garlic, and chopped pork cracklings. Season with salt, black pepper, ground cumin, and oregano. Mix everything together, gradually adding chicken broth until you achieve a smooth, moldable consistency.
2. Shape the Mofongo: Use a mofongo mold or a small bowl to shape the mixture into individual servings. Press the mixture firmly into the mold and then invert onto a plate. If you don’t have a mold, simply form patties with your hands.
3. Serve: Drizzle the garlic sauce over the molded mofongo. Garnish with fresh parsley if desired. Serve hot and enjoy!

The Experience of Mofongo

Mofongo is more than just a dish; it’s a celebration of Puerto Rican culture and culinary tradition. The combination of crunchy pork cracklings, tender plantains, and savory garlic sauce creates a symphony of flavors and textures that will leave your taste buds dancing. This dish is perfect for any occasion—whether you’re hosting a dinner party or simply enjoying a cozy meal at home.

Mofongo with garlic sauce offers a unique blend of earthy plantains and zesty garlic, bringing a taste of Puerto Rican heritage to your table. Each bite is a reminder of the warmth and richness of island cuisine. So, roll up your sleeves, gather your ingredients, and prepare to indulge in this delectable culinary experience.

Disclaimer: The recipes shared on this blog are intended for informational and entertainment purposes only. We do our best to ensure accuracy, but ingredient and preparation variations can alter results. Please use caution and consult a medical professional if you have dietary restrictions or health concerns. The blog and its authors are not liable for any adverse effects or consequences resulting from the use of the recipes provided. Always prioritize your health and safety when cooking.