Mofongo Recipe

𝐀 𝐋 𝐄 𝐗 𝐈 𝐔 𝐒

𝐀 𝐋 𝐄 𝐗 𝐈 𝐔 𝐒

Tasty Apprentice
Hello everyone! Today I want to share with you a recipe for mofongo. It's a delicious dish made from green plantains, originating from Puerto Rico. It's garlicky, salty, and so flavorful. Let's get started! πŸ₯°

Mofongo Recipe.jpg

Ingredients
For Chicharron:
  • 1 lb. skin-on pork belly
  • 1 Tbsp. Diamond Crystal or 1ΒΎ tsp. Morton kosher salt
  • 1 Tbsp. freshly ground pepper
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • ΒΌ cup fresh lime juice
  • ΒΌ cup fresh orange juice
  • Vegetable oil (for frying; 6–8 cups)
For Plantains and Assembly:
  • 2 Tbsp. Diamond Crystal or 1 Tbsp. plus Β½ tsp. Morton kosher salt, plus more
  • 4 medium green plantains, peeled, sliced crosswise 1" thick
  • 3 garlic cloves, lightly smashed
  • β…“ cup extra-virgin olive oil
  • Cilantro leaves and lime wedges (for serving)

Special Equipment​

  • A deep-fry thermometer

Directions​

Step 1: Prepare Chicharron
  1. Place the pork belly, skin-side down, in a large pot.
  2. Season it with salt, pepper, oregano, cumin, and smoked paprika.
  3. Add lime juice, orange juice, and water. Bring to a low boil and cook until the liquid is almost evaporated, about 50–60 minutes.
  4. Transfer the pork belly to paper towels, pat dry, and cut into ΒΌ" pieces.
Step 2: Fry the Pork Belly (Chicharron)
  1. Heat vegetable oil in a large pot to 325Β°F.
  2. Carefully lower the pork belly into the oil and fry until crisp and golden, about 15–20 minutes.
  3. Transfer to a wire rack to cool.
Step 3: Prepare the Plantains
  1. In a large bowl, dissolve salt in room-temperature water.
  2. Add sliced plantains and let sit for at least 15 minutes.
  3. Drain the plantains and pat dry with paper towels.
Step 4: Fry the Plantains
  1. Reheat the oil in the pot to 325Β°F.
  2. Working in batches, fry the plantains until golden brown, about 8–10 minutes.
  3. Transfer to a wire rack to cool slightly.
Step 5: Make the Mofongo
  1. In a mortar and pestle, combine smashed garlic, olive oil, and a pinch of salt.
  2. Gradually add the fried plantains and chicharron, pounding until combined and mostly smooth. Alternatively, use a medium bowl and a potato masher.
  3. Taste the mofongo and season with more salt if needed.
Step 6: Serve
  1. Press the mofongo firmly into a dome shape on a large plate.
  2. Top with cilantro leaves and serve with lime wedges for squeezing over.
Enjoy your delicious homemade mofongo! 😁
 
𝐀 𝐋 𝐄 𝐗 𝐈 𝐔 𝐒 said:
Hello everyone! Today I want to share with you a recipe for mofongo. It's a delicious dish made from green plantains, originating from Puerto Rico. It's garlicky, salty, and so flavorful. Let's get started! πŸ₯°

Mofongo Recipe.jpg

Ingredients
For Chicharron:
  • 1 lb. skin-on pork belly
  • 1 Tbsp. Diamond Crystal or 1ΒΎ tsp. Morton kosher salt
  • 1 Tbsp. freshly ground pepper
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • ΒΌ cup fresh lime juice
  • ΒΌ cup fresh orange juice
  • Vegetable oil (for frying; 6–8 cups)
For Plantains and Assembly:
  • 2 Tbsp. Diamond Crystal or 1 Tbsp. plus Β½ tsp. Morton kosher salt, plus more
  • 4 medium green plantains, peeled, sliced crosswise 1" thick
  • 3 garlic cloves, lightly smashed
  • β…“ cup extra-virgin olive oil
  • Cilantro leaves and lime wedges (for serving)

Special Equipment​

  • A deep-fry thermometer

Directions​

Step 1: Prepare Chicharron
  1. Place the pork belly, skin-side down, in a large pot.
  2. Season it with salt, pepper, oregano, cumin, and smoked paprika.
  3. Add lime juice, orange juice, and water. Bring to a low boil and cook until the liquid is almost evaporated, about 50–60 minutes.
  4. Transfer the pork belly to paper towels, pat dry, and cut into ΒΌ" pieces.
Step 2: Fry the Pork Belly (Chicharron)
  1. Heat vegetable oil in a large pot to 325Β°F.
  2. Carefully lower the pork belly into the oil and fry until crisp and golden, about 15–20 minutes.
  3. Transfer to a wire rack to cool.
Step 3: Prepare the Plantains
  1. In a large bowl, dissolve salt in room-temperature water.
  2. Add sliced plantains and let sit for at least 15 minutes.
  3. Drain the plantains and pat dry with paper towels.
Step 4: Fry the Plantains
  1. Reheat the oil in the pot to 325Β°F.
  2. Working in batches, fry the plantains until golden brown, about 8–10 minutes.
  3. Transfer to a wire rack to cool slightly.
Step 5: Make the Mofongo
  1. In a mortar and pestle, combine smashed garlic, olive oil, and a pinch of salt.
  2. Gradually add the fried plantains and chicharron, pounding until combined and mostly smooth. Alternatively, use a medium bowl and a potato masher.
  3. Taste the mofongo and season with more salt if needed.
Step 6: Serve
  1. Press the mofongo firmly into a dome shape on a large plate.
  2. Top with cilantro leaves and serve with lime wedges for squeezing over.
Enjoy your delicious homemade mofongo! 😁
Click to expand...

Hey everyone! Thanks for sharing the mofongo recipe! πŸ˜‹ Sounds absolutely mouth-watering, can’t wait to give it a try! Thanks a ton for the detailed steps! 🌟
 
𝐀 𝐋 𝐄 𝐗 𝐈 𝐔 𝐒 said:
Hello everyone! Today I want to share with you a recipe for mofongo. It's a delicious dish made from green plantains, originating from Puerto Rico. It's garlicky, salty, and so flavorful. Let's get started! πŸ₯°

View attachment 4046
Ingredients
For Chicharron:
  • 1 lb. skin-on pork belly
  • 1 Tbsp. Diamond Crystal or 1ΒΎ tsp. Morton kosher salt
  • 1 Tbsp. freshly ground pepper
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • ΒΌ cup fresh lime juice
  • ΒΌ cup fresh orange juice
  • Vegetable oil (for frying; 6–8 cups)
For Plantains and Assembly:
  • 2 Tbsp. Diamond Crystal or 1 Tbsp. plus Β½ tsp. Morton kosher salt, plus more
  • 4 medium green plantains, peeled, sliced crosswise 1" thick
  • 3 garlic cloves, lightly smashed
  • β…“ cup extra-virgin olive oil
  • Cilantro leaves and lime wedges (for serving)

Special Equipment​

  • A deep-fry thermometer

Directions​

Step 1: Prepare Chicharron
  1. Place the pork belly, skin-side down, in a large pot.
  2. Season it with salt, pepper, oregano, cumin, and smoked paprika.
  3. Add lime juice, orange juice, and water. Bring to a low boil and cook until the liquid is almost evaporated, about 50–60 minutes.
  4. Transfer the pork belly to paper towels, pat dry, and cut into ΒΌ" pieces.
Step 2: Fry the Pork Belly (Chicharron)
  1. Heat vegetable oil in a large pot to 325Β°F.
  2. Carefully lower the pork belly into the oil and fry until crisp and golden, about 15–20 minutes.
  3. Transfer to a wire rack to cool.
Step 3: Prepare the Plantains
  1. In a large bowl, dissolve salt in room-temperature water.
  2. Add sliced plantains and let sit for at least 15 minutes.
  3. Drain the plantains and pat dry with paper towels.
Step 4: Fry the Plantains
  1. Reheat the oil in the pot to 325Β°F.
  2. Working in batches, fry the plantains until golden brown, about 8–10 minutes.
  3. Transfer to a wire rack to cool slightly.
Step 5: Make the Mofongo
  1. In a mortar and pestle, combine smashed garlic, olive oil, and a pinch of salt.
  2. Gradually add the fried plantains and chicharron, pounding until combined and mostly smooth. Alternatively, use a medium bowl and a potato masher.
  3. Taste the mofongo and season with more salt if needed.
Step 6: Serve
  1. Press the mofongo firmly into a dome shape on a large plate.
  2. Top with cilantro leaves and serve with lime wedges for squeezing over.
Enjoy your delicious homemade mofongo! 😁
Click to expand...
Mofongo is one of my all-time favorites! This recipe looks amazingβ€”can't wait to give it a try. 🌟🍌
 

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