Mofongo, not to be confused with mondongo, is a spicy dish, easy to prepare and that has great following among Dominicans. There are many restaurants throughout the island that serve the many varieties of this dish. We are presenting here the traditional recipe.

Time: 90 Mins
Difficulty: Advanced
Serve: 6 people

Before starting to cook: Peel the plantains and cut into 1/2-inch thick pieces.

Ingredients:

• 1 lb of pork cracklings
• 1 cup of oil
• 2 1/2 teaspoons of salt
• 4 unripe plantains
• 4 cups of prepared beef stock
• 2 tablespoons of mashed garlic

Preparation:

1. Sauté the garlic with a teaspoon of oil. Reserve.
   
2. In a deep frying pan heat the oil and fry the plantains till golden brown. Using a pilón (wooden mortar) mash the plantains, garlic and cracklings together. Serve preferably in a pilón garnished with the beef stock.

I would love to try to make this recipe, but I do not eat pork. Is there anything that I can substitute for the pork cracklings?

I have seen versions with chicharrones de pollo (do a search for the recipe). I have also seen it prepared plain (no pork) and served with shrimps on the side. Plantain and garlic are the essential ingredients.

i beleive that mofongo with shrimp or lobster meat is the best. something about forking the mound of mofongo open to find the delicate seafood in a garlic/creol sauce is just awesome. i wish i can make that sauce. if anyone knows how please let me know.

Mofongo is Puerto Rican dish. You can do mofongo with almost anything. These mofongo recipe is the best. Grate for seafood lovers or take out meat and just eat with veg's.
Olive Oil
1 white onion, cut into 1/4-inch dice
1 green bell pepper, cut into 1/4-inch dice
1 red bell pepper, cut into 1/4-inch dice
1 large, round tomato, cut into 1/4-inch dice
2 chipotles, chopped
½ cup white wine
1 pound crabmeat, cleaned
2 tablespoons chopped cilantro
Salt and pepper

In a saute pan, heat olive oil and saute onions, peppers and tomatoes. When soft, add the chipotles and white wine. Cook until liquid is almost evaporated. Add crabmeat and cook for 3 minutes. Add cilantro and season with salt and pepper.
Coat sides of mortar with plantain and fill with crab stuffing. Fold over the edges to form a dumpling and flip onto a plate.