Mofongo de Chicharron

Mofongo De Chicharron

Ingredients*

Crispy Pork Belly (Chicharron) (prepared in house or store bought)

Plantains (Green)

Roasted Garlic Cloves

Seasoning Salt 

Oil

Red Pickled Onions

Lime

Directions:

You’ll notice that today they’re is an asterisk next to the ingredients, that is because this is a get a feel for it recipe! Example being plantains come in different sizes and shapes occasionally so we have to use or judgement for such things. Same as with the pork belly the one I prepare in house is boneless, you guys may opt to purchase outside and it may come with bones and it’ll mess with your overall weight. Pickled onions are something i have prepared most of the time etc. So remember this is a guideline!

Start off by peeling your plantains and cutting then into 1/8’s. Fry them until golden, very light brown.  Remove from oil. In a pilón (or mortar and pestle) add 3-4 roasted garlic cloves  and your seasoning salt (mine is composed of kosher salt, garlic, orégano, and pepper) mash them. Next add a few bits of your crispy pork (should be hot) mash them up, next add a few pieces of your fried plantains, mash. (Note: we are adding each ingredient to the previous not mashing and removing)  repeat this process until you have reached your desired size or pilón has filled.  Using your pestle make a dent in the center of your mofongo mix and stuff with chicharron chunks, top with pickled onions and serve with cut limes.  You can also choose to invert your mofongo on to a plate (the mix should still be warm for easy release , if not just take a knife and outline the rim between the mortar and mofongo before inverting!

Eat Up!