Mofongo

Ingredients8

• green plantains4
• pork cracklings (chicharrón)150 g
• garlic cloves6
• olive oil60 ml
• vegetable oil for frying500 ml
• chicken or vegetable broth250 ml
• salt1 tsp
• black pepper1/2 tsp

Method

1. Peel the green plantains and cut them into 2 cm rounds.
2. Heat the vegetable oil in a deep pan and fry the plantain pieces until golden and tender, about 6–8 minutes. Drain on paper towels.
3. Mash the garlic with the salt into a paste, then stir in the olive oil.
4. In a large mortar or bowl, mash the hot plantains with the garlic oil, pork cracklings, and black pepper until coarse and sticky, not smooth.
5. Shape the mixture into balls or pack it into a small cup and unmold onto plates.
6. Warm the broth and spoon a little around each serving, or serve it on the side.