Mofongo Dominicano

Step by stepInstructions

1. Heat the vegetable oil in a deep skillet over medium heat and fry the plantain rounds until golden and cooked through, about 5 to 6 minutes per side. Drain on paper towels.
2. In a mortar (pilón) or a sturdy bowl, pound the mashed garlic, chicharrón and olive oil together until the chicharrón is broken into small bits.
3. Add the fried plantains to the pilón in batches and mash and pound until they are coarsely crushed and well mixed with the garlic and pork, seasoning with salt as you go.
4. Wet your hands with a little chicken broth, then shape the mofongo into four firm domes or balls, pressing the mixture tightly so it holds together.
5. Serve immediately with a cup of hot chicken broth on the side, to be poured over the mofongo at the table, or serve alongside a stew.