Merengue's Mofongo de Chicharron de Cerdo

Mofongo is a fried plantain dish with controversial origins. Puerto Ricans fiercely claim they invented this delicious dish of fried, green plantains and chicharron while Dominicans, with equal ferocity, claim it is they who were really the creators. No matter the origins, mofongo is a very popular dish in both countries and is made from fried, green plantains mashed together in a pilón (a wooden mortar and pestle) with broth, garlic, olive oil, and chicharron (pork cracklings). This is then often filled with vegetables, chicken, or other meat to create an even richer gustatory experience.

Ingredients

2 green plantains
1 tsp. adobo
1/2 lb. crisp fried pork rinds
3 cloves garlic
1 Tbs. olive oil
1/2 cup chicken broth

Directions

Peel the plantains and cut them into 1-inch slices. In a deep fryer, heat canola oil to 350 degrees. Add plantain slices and fry for 15 minutes, but do not brown. Drain on a paper towel.

In a mortar (for pounding), crush garlic cloves and sprinkle with adobo. Add olive oil to the mixture and keep pounding.

Crush a portion of the fried plantain slices and the pork. Add some of the garlic-olive oil mixture and chicken broth, and keep pounding.

Repeat until all the ingredients have been used. Spoon the mixture and shape into a round bowl.

Suggestions: Prepare additional chicken broth and serve with the mofongo for extra juicy experience. Buen Provecho!

Serves: 2

---

Chef Hector Piña is the owner of Merengue, the jewel of Dominican cuisine in Boston. He shared this recipe with us when he was featured as our guest on Neighborhood Kitchens.

 

VISIT NEIGHBORHOOD KITCHENS