Grandma's Secret Recipe: Easy & Delicious Mofongo with Crispy Pork Cracklings
This mofongo recipe is surprisingly easy to make and brings back the warm, happy memories of Grandma's Sunday afternoons. It's perfect for a weeknight dinner or a special occasion, guaranteed to impress your family and friends. Get ready for a flavor explosion that will transport you straight to the heart of Puerto Rico!
Equipment
- Large, heavy-bottomed pot For even cooking of plantains
- Mortar and pestle Or a food processor
- Paper towels To drain plantains
- Bowl To shape the mofongo
- Plate To invert the mofongo
Ingredients
Ingredients
- 4 large green plantains peeled and cut into 1-inch pieces
- Vegetable oil Enough to generously submerge the plantain pieces
- 1 cup pork crackling crumbs
- 4 cloves garlic peeled
- 3 tablespoons olive oil
- Salt
- 3 tablespoons chicken broth
- Cooked shrimp, shredded chicken, or sautéed vegetables Optional
Instructions
- Fry the plantain pieces in vegetable oil over medium heat for 5-7 minutes per side, until softened but not browned. Drain them well on paper towels.
- In a mortar and pestle (or a food processor), grind 1 clove garlic with 2 teaspoons of olive oil and salt to a paste.
- Add the fried plantains to the mortar and mash them with the garlic paste, adding chicken broth as needed until you reach a smooth, creamy consistency.
- Stir in 1/4 cup of the pork crackling crumbs. Season with salt to taste.
- Press the mofongo mixture firmly into a bowl, then invert it onto a plate to form a beautiful mound. Repeat this process with the remaining mixture.
- Make a well in the center of your mofongo and fill it with your choice of cooked shrimp, shredded chicken, or sautéed vegetables. Top with more mofongo and serve immediately.
Notes
Don't overcrowd the pan when frying the plantains. Make sure to drain the plantains well before mashing. If your mofongo is too dry, add a little more chicken broth. Prepare the mofongo ahead of time and reheat gently before serving. Leftover mofongo can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over medium-low heat, adding a teaspoon or two of water or chicken broth to prevent it from drying out.