• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 8
    OK

    Anthony Lamas' Puerto Rican Mofongo

    This mofongo pairs slow roasted pork served over a plantain and bacon mash with a tangy citrus vinaigrette that hints of of the Caribbean. For a classic presentation, serve it one of our favorite products, an old school pilon


    Ingredients
    For the Plaintain Bacon Mash
    4
    semi ripe plantains, peeled and roughly chopped
    1/4
    cup
    diced spanish onion
    1/2
    cup
    smoked bacon
    1
    teaspoon
    Chopped Garlic
    1
    teaspoon
    white pepper
    1
    tablespoon
    kosher salt
    1/4
    pound
    butter
    For the Roasted Pork
    3-5
    pounds
    pork shoulder or Boston Butt
    2
    limes (juiced)
    2
    oranges (juiced)
    2
    tablespoons
    kosher salt
    1
    packet
    sazon seasoning mix (or achiote)
    1/4
    cup
    Chopped Garlic
    1
    tablespoon
    Olive Oil
    For the Mojo de Ajo (Sour Orange Vinaigrette)
    1
    tablespoon
    fresh garlic
    1
    cup
    red wine vinegar
    3
    limes (juiced)
    3
    oranges (juiced)
    1
    teaspoon
    orange zest
    1
    packet
    sazón
    1
    tablespoon
    kosher salt
    1
    cup
    Olive Oil
    Directions
    For the Plantain Bacon Mash: In plain water, boil plantains until fairly soft but not mushy. In a separate pan, sauté onions and bacon until bacon is cooked through about 5 minutes). Drain the plantains and add to the bacon-onion mixture. Add all remaining ingredients and mash with potato masher. Keep warm or refrigerate to use later.
    For the Roasted Pork: In a preheated 400 degree oven, roast the pork for about 45 minutes- 1 hour. You want to achieve a golden brown crisp exterior, be careful of burning. After the pork is browned, lower oven to 225 and cover pork tightly with aluminum foil. Continue to roast for 4 hours until pork is fork tender.
    For Mojo de Ajo: Combine all ingredients except olive oil in blender. After about 10 seconds add oil slowly 1 tablespoon at a time. Chill in fridge for at least 10 minutes.
    Presentation: In a 350 oven, heat about ½ cup plantain bacon mash, ¼ cup roasted pork for 10-12 minutes or until hot. In a small bowl, add bacon plantain mash and top it with roasted pork. Drizzle Mojo de Ajo over the top. Can also be garnished with pico de gallo, green onions, or a crispy plantain chip.

    The base number of servings for this recipe is 8
    OK

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