Understated and ridiculously
comforting, mofongo is a delicious Puerto Rican dish that will leave you completely satisfied. Mofongo’s three main ingredients (plantains, pork cracklings, and garlic) seem straightforward on their own, yet when fried and mashed together, they come together to deliver a completely unexpected flavor. Ready to get to know this classic dish? Keep reading on for everything you need to know:
How to make the best mofongo:
The trick to mofongo is to work fast while the fried plantains are still hot, and to alternate ingredients into the bowl so that everything gets evenly distributed and mashed. I call for the plantains to be fried in thick 3/4″ slices so they retain some of the moisture inside. The raw garlic cloves will add more flavor and even a bit of raw garlic kick, while crispy pork cracklings (chicharrónes) add enough saltiness that you may not even need extra salt at the end. Since plantains and pork cracklings can have various moisture levels, add the beef broth a little at a time until the mofongo can be pressed together and holds its shape.
Tip: This recipe calls for a mortar and pestle, but if you don’t have one, a potato masher will be a great alternative.
Mofongo variations:
This mofongo doesn’t contain any meat (besides the pork cracklings), but to take this dish a step further, you can stuff mofongo with roast pork, shredded beef, or shrimp. Simply leave a cavity in the mofongo mixture when pressed into a ramekin, fill, and tightly close with more mofongo mixture.
Serving mofongo:
Mofongo is commonly served with a beef broth or a tomato sauce. If you have leftover pork cracklings, serve that on the side with lime wedges for some added texture.
Made this? Let us know how it went in the comments below!