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!
Servings: 4 servings
For the Mofongo
- 1 cup oil for frying corn, peanut or soy
- 4 green plantains peeled and cut into 1 inch slices
- 2 tbsp garlic mashed
- 1 lb pork cracklings cut into 1 inch pieces I bought mine precooked at a restaurant
- 1 1/2 tsp salt or more, to taste
For the Garlic Mojo
- 6 garlic cloves finely minced
- ½ teaspoon salt
- 2 tablespoons bitter orange juice freshly squeezed
- 2 tablespoons cup olive oil
- ¼ teaspoon ground cumin
- ½ teaspoon dried oregano crushed
- 1 tablespoon cilantro roughly chopped
- Salt to taste
To make the Garlic Mojo
Crush together garlic cloves and salt with a pilón (mortar and pestle), and put into a medium bowl.
Stir in fresh bitter orange juice, olive oil, cumin, oregano, and chopped cilantro.
Add more salt to taste, if desired.
To Make the Mofongo
Heat oil over medium heat and fry the plantains till golden brown all over (3-5 mins). Using a pilón (wooden mortamash the plantain, garlic, and cracklins together (You might have to do it in small batches and mix in the end).
Shape into 6 balls and place in small bowls.
Serve garnished with the beef stock.
For this recipe, you can buy the pork cracklins already cooked or make them from scratch using this recipe from Clara over at Dominican Cooking.
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