How to make Mofongo | Authentic Mofongo recipe | Dominican Mofongo | Mofongo with pork rinds

chicharrón

🥗Healthier: grilled chicken

💰Cheaper: crispy tofu

Grilled chicken provides a leaner protein option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

pork broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter, and water with seasoning is cost-effective.

green plantains

🥗Healthier: zucchini

💰Cheaper: white potatoes

Zucchini is lower in carbs, while potatoes are usually less expensive.

In a bowl, add slices of onions, vinegar, and wine, stir, and let it sit.

Make the garlic sauce by mashing garlic with warm olive oil and a little salt, then mix well and let it sit.

Cut pork meat into small pieces, season with salt, black pepper, and garlic powder, and mix well.

Cook the seasoned pork meat in a skillet over medium heat until it reaches a chicharrón consistency, stirring to avoid splashing.

Peel the plantains and cut them into thick slices.

Fry the plantain slices in the same oil used for the pork meat at medium-high heat for 3-4 minutes on each side until golden brown.

In a mortar and pestle, add some of the garlic sauce, fried plantains, and chicharrón, and mash until smooth, adding more garlic sauce and butter for a smoother consistency if desired.

Once mashed, separate the mofongo from the mortar using a knife and place it on a plate or board.

Caramelize the marinated onions in a skillet and place them on top of the mofongo along with sliced avocados and a sauce made from tomatillos and hot sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary