Mofongo [Recipe + Video] (Garlic-Flavored Mashed Fried Plantains)

Learn how to make mofongo a very tasty plantain mash with pork and garlic mixed in that will become your new favorite.

Course Main Course

Cuisine Dominican, Latino, Puerto Rico

Keyword how to cook mofongo, how to make mofongo, puerto rican dish, puerto rican food

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings servings

Calories 659kcal

Author Clara Gonzalez

1 cup oil for frying (vegetable oil)
5 plantain (green, unripe) peeled (how to), cut into ¾" [2 cm] slices
1 pound pork cracklings (fried pork skin) cut into 1″ [2.5 cm] pieces (see notes!)
2 tablespoon garlic mashed (about 4 garlic cloves)
1½ teaspoon salt (or more, to taste)

In a large saucepan heat the olive oil over medium heat. Brown the beef being careful that it does not burn. Add the garlic and onion and stir. Pour in 4 cups of water, and add cilantro, cilantro ancho, and oregano.
Boil 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.

Heat oil in a small pot or saucepan over medium heat and fry the plantain slices till golden brown all over (3-5 mins). Remove from the oil and place on a paper towel.
Using a pilón (large mortar and pestle) or potato masher, 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).
It will have a dense consistency and will more or less form a ball.
Shape the mixture into 6 balls and place each in a small bowl.
Place the balls into the serving plates, and garnish with the broth, that you'll use to pour over and moisten the mofongo balls.