Entree: Dominican Republic – Southern Culinary Region – Mofongo (Mashed fried green plantains blended with garlic and pork cracklings, formed into a compact mound and served with broth or meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 large green plantains (about 2.0 lb (907 g)) (approx. 1 lb 15 3/4 oz (900 g))
- 4 cups (960 ml) vegetable oil for frying
- 8 oz (225 g) chicharrón (pork cracklings), chopped
- 6 cloves garlic, smashed and minced
- 3 tbsp (45 ml) olive oil or melted butter
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 cups (480 ml) chicken broth or pork broth, warm, for serving
- 1 lb (454 g) braised pork shoulder, shredded or chopped (optional accompaniment)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)

Show original ingredient measurements

- 4 large green plantains (about 2.0 lb) (approx. 900 g)
- 4 cups (960 ml) vegetable oil for frying
- 8 oz (225 g) chicharrón (pork cracklings), chopped
- 6 cloves garlic, smashed and minced
- 3 tbsp (45 ml) olive oil or melted butter
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 cups (480 ml) chicken broth or pork broth, warm, for serving
- 1 lb (454 g) braised pork shoulder, shredded or chopped (optional accompaniment)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Peel the plantains by cutting off both ends and slicing a shallow lengthwise cut through the skin; remove the peel and cut the plantains into 1-inch (2.5 cm) rounds.
2. Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches about 350°F (175°C). Fry the plantain rounds in batches until golden and cooked through, about 4–6 minutes per batch. Drain on paper towels.
3. In a mortar and pestle (pilón) or a sturdy bowl with a potato masher, combine the hot fried plantains, minced garlic, chopped chicharrón, olive oil or melted butter, salt, and pepper. Mash until the mixture is cohesive but still has texture. If using a bowl, press and turn the mash to compact it; a pilón gives the most traditional texture.
4. Shape the mashed mixture into 4 individual balls or press into small bowls and invert onto serving plates to make compact mounds.
5. Warm the chicken or pork broth. Place shredded braised pork shoulder alongside or atop the mofongo, and ladle hot broth around or over the mofongo to moisten (about 1/2 cup (120 ml) to 3/4 cup (120–180 ml) per serving, adjust).
6. Garnish with chopped cilantro and serve immediately with lime wedges on the side.

1. Peel the plantains by cutting off both ends and slicing a shallow lengthwise cut through the skin; remove the peel and cut the plantains into 1-inch (2.5 cm) rounds.
2. Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches about 350°F (175°C). Fry the plantain rounds in batches until golden and cooked through, about 4–6 minutes per batch. Drain on paper towels.
3. In a mortar and pestle (pilón) or a sturdy bowl with a potato masher, combine the hot fried plantains, minced garlic, chopped chicharrón, olive oil or melted butter, salt, and pepper. Mash until the mixture is cohesive but still has texture. If using a bowl, press and turn the mash to compact it; a pilón gives the most traditional texture.
4. Shape the mashed mixture into 4 individual balls or press into small bowls and invert onto serving plates to make compact mounds.
5. Warm the chicken or pork broth. Place shredded braised pork shoulder alongside or atop the mofongo, and ladle hot broth around or over the mofongo to moisten (about 1/2 cup to 3/4 cup / 120–180 ml per serving, adjust).
6. Garnish with chopped cilantro and serve immediately with lime wedges on the side.