Puerto Rican Pork Mofongo
- 3 green plantains
- 2 tbs pork fat or lard (if desired you can get the pork fat from the bacon drippings)
- 3 strips fried bacon, cut into 1 inch pieces
- 1/2 pound shredded pork shoulder or crisp fried pork rinds
- 3 cloves garlic, minced fine
- kosher salt and fresh cracked black pepper to taste
- 1 tsp olive oil
On one of our many trips to Puerto Rico, many years ago we were introduced to Mofongo. We came to understand that it was a national dish that was served is almost every restaurant and home. We also learned that everyone had their own twist on how to make the perfect mofongo. Traditionally it is made with pork or shrimp. This is our attempt to give you our twist on this wonderful dish.
- With a knife, make a slit lengthwise on the plantain, all the way to the flesh.
- Cut plantains into 1 inch rounds.
- Soak the plantains in salted water for 15 or 20 minutes.
- In a deep sauce pan add oil half way up and heat to 350 degrees.
- Add the plantains and deep fry until slightly tender. About 15 minutes. Take care not to brown.
- While the plantains a cooking fry the bacon in a saute pan until slightly crispy. Reserve the bacon fat and let cool.
- In a mortar or large bowl, crush the garlic cloves along with a little salt. Add the olive oil and continue to crush.
- Add half of the plantain slices and smash completely.
- Add half of the pork the bacon fat and the other half of the plantains and continue to smash throughly.
- One mixture is completely combined form into 3 inch balls and keep warm.
- To serve garnish with some of the chopped bacon and remaining pork.
- You may use a variety of sauces to garnish the mofongo. Food So Good Green Chile Sauce , Food So Good Red Chile Sauce