Mofongo con Chicharron (how to make Mofongo w/Chicharron 'pork cracklin' )

pork cracklings

🥗Healthier: baked chicken skin

💰Cheaper: crispy tofu

Baked chicken skin provides a lower-fat option, while crispy tofu offers a vegetarian alternative.

Use a wooden mortar and pestle for mashing the ingredients.

Peel the green plantains by cutting off the ends and making a slit on each side to remove the skin.

Cut the plantains into small pieces, ensuring they are not for tostones.

Heat oil in a deep skillet over medium-high heat until the plantains float, indicating they are ready to be removed.

Mash the garlic with a pinch of adobo seasoning in the mortar until it forms a paste.

Add the fried plantains to the mortar along with butter and more garlic, and mash until well combined.

Incorporate the pork cracklings into the mashed plantains, mixing thoroughly.

Adjust the moisture by adding more butter or oil based on preference for a wetter or drier mofongo.

Form the mofongo into a compact shape using a bowl or the mortar, repeating the process if necessary.

Serve the mofongo hot, optionally garnished with chimichurri or fried meat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary