Merengue's Mofongo de Chicharron de Cerdo
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
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!
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