5unripe plantainspeeled, cut into ¾" [2 cm] slices
1lbpork cracklings (see notes!)cut into 1″ [2.5 cm] pieces
1 1/2tspsalt(or more, to taste)
How to make the broth.
Make broth: In a deep pot heat the oil over medium heat. Brown the meat being careful that it does not burn. Add the garlic and onion and stir. Pour in water, and add cilantro, cilantro ancho, and oregano.Simmer for an hour over low heat, topping off the water every once in a while to maintain the same level.Season with salt to taste. Sieve and remove the solids.
How to make mofongo
Fry plantains: Heat oil over medium heat and fry the plantains till golden brown all over (3-5 mins). Remove from the oil and place on a paper towel.
Crush plantains: Using a pilón (wooden mortar [link to affiliate store]) crush the garlic and salt, add in plantains and mash, then add cracklings and crush to combine with the plantains (You might have to divide the ingredients and do it in 6 batches to fit in your pilón).
Shape mofongo: Shape into 6 balls and place in small bowls.
Serve: Place the balls into the serving plates, and garnish with the broth, that you'll use to pour over and moisten the mofongo balls.
Pork crackling for mofongo
If you want to make pork cracklings from scratch, follow the directions and video in this recipe.
How do you reheat mofongo?
If you ever have leftover mofongo that you want to reheat, the best way to do so is to heat a non-stick pan over medium heat and pan-fry the mofongo until it is heated-through.