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  • The base number of servings for this recipe is 1
    OK

    Mofongo

    A Puerto-Rican dish, Mofongo is mainly a green plantain fried once then mashed in a pilón or mortar and pestle. It is ground in the pilón with olive oil or butter, garlic and chicharrones or pork rinds, and seasoned lightly with salt and pepper.


    Ingredients
    For the Shoyu Broth
    2
    cups
    chicken broth
    2
    tablespoons
    soy sauce
    1
    tablespoon
    ginger
    For the Mofongo
    1
    green plantain
    1
    cup
    pork belly confit
    1
    teaspoon
    garlic, chopped
    1
    teaspoon
    butter
    *
    Salt and Pepper
    Directions
    For Shoyu Broth, combine 2 cups chicken broth, 2 tablespoons soy sauce, and 1 teaspoon ginger. Mix all and let ginger infuse with stock for at least 20 minutes
    For Mofongo, peel green plantain and cut into 2 inch rounds, in a fryer set at 350f fry the plantains, and pork belly until golden (about 1:30 minutes).
    Using a mortar smash plantains together with pork belly, add garlic and butter, and mash until everything is mixed well, season with salt and pepper. Serve with shoyu broth.

    The base number of servings for this recipe is 1
    OK

    Categories 

    Family-friendlyPork

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