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Mofongo being eaten with a fork.
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4.74 from 38 votes

Mofongo Recipe

Delicious fried green plantains mashed with garlic, pork rinds, and served with a simple garlic mojo for a scrumptious Caribbean dish that will become your new favorite!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: caribbean
Servings: 4 servings
Calories: 1069kcal
Author: Vanessa

Equipment

Ingredients

For the Mofongo

  • 1 cup oil for frying, corn, peanut or soy
  • 4 green plantains, peeled and cut into 1 inch slices
  • 2 tablespoon garlic, mashed
  • 1 pound pork cracklings cut into 1 inch pieces (I bought mine precooked at a restaurant)
  • 1 1/2 teaspoon salt or more, to taste

For the Garlic Mojo

  • 6 garlic cloves
  • ½ teaspoon salt
  • 2 tablespoons bitter orange juice, freshly squeezed
  • 2 tablespoons olive oil
  • ¼ teaspoon ground cumin
  • ½ teaspoon dried oregano, crushed
  • 1 tablespoon cilantro, roughly chopped
  • Salt to taste

Instructions

To Make the Mofongo

  • Heat oil in a medium skillet over medium heat. Fry the plantains for 5-8 minutes, or golden brown on all sides. Transfer the plantains to a plate lined with a paper towel to remove excess grease.
  • Using a large pilón (mortar and pestle) mash the plantains, garlic, and pork cracklins together, until the plantains are broken down. You might have to do this in small batches.
  • Pack a serving into a small bowl and turn it over onto a plate for serving. Remove the bowl.
  • Serve with extra pork cracklings (chicharrón) and garlic mojo on the side.

To make the Garlic Mojo

  • Crush together garlic cloves and salt with a pilón (mortar and pestle), until you obtain a smooth paste. Transfer into a medium bowl.
  • Stir in fresh bitter orange juice, olive oil, cumin, oregano, and chopped cilantro.
  • Add more salt to taste, if desired.

Notes

  • You can use a potato masher if you do not have a mortar and pestle to mash the plantain. 
  • For this recipe you can buy the pork cracklings already cooked or make them from scratch using this recipe from Clara over at Dominican Cooking.
  • You can substitute the pork cracklings for bacon or pernil if that is what you have on hand.

Nutrition

Calories: 1069kcal | Carbohydrates: 61g | Protein: 72g | Fat: 60g | Saturated Fat: 15g | Cholesterol: 108mg | Sodium: 3263mg | Potassium: 944mg | Fiber: 4g | Sugar: 28g | Vitamin A: 2091IU | Vitamin C: 41mg | Calcium: 59mg | Iron: 2mg