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MediumMain coursesmeatCC0 1.0 Universal
Puerto Rican Mofongo Mashed Green Plantains with Garlic and Chicharrón
Puerto Rico's beloved culinary signature: crispy fried green plantain slices mashed in a wooden pilón with crunchy pork cracklings (chicharrón), crushed garlic, olive oil, and broth into a savory mound.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
servings
4
- Green unripe plantains peeled and sliced into 2cm rounds4 pc
- Crisp pork cracklings (chicharrón)150 g
- Garlic cloves mashed6 clove
- Extra virgin olive oil40 ml
- Vegetable oil for frying150 ml
- Warm chicken broth100 ml
- Fine sea salt4 g
Preparation Steps
1
Heat vegetable oil in a deep skillet over medium heat. Fry plantain rounds for 8-10 minutes until tender inside and lightly golden, without letting them brown deeply.
2
In the wooden mortar (pilón), mash garlic cloves with salt and olive oil into a fragrant paste.
3
Add hot fried plantain slices and crispy chicharrón in batches, pounding vigorously. Moisten with a spoonful of warm broth to keep it supple. Shape into rounded domes and serve warm.
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Nutrition Facts
per servingCalories
440
Protein
14g
Carbohydrates
52g
Fat
22g
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
