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.
For the Shoyu Broth
For the Mofongo
pork belly confit
Salt and Pepper
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.
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