Mofongo Dominicano: Pork Rind Mofongo
Mofongo, a staple of Dominican cuisine, is a savory dish made from green plantains and savory pork rinds, mashed to perfection with aromatic garlic and seasoned with a rich broth. This recipe guides you through crafting this hearty main course, ideal for serving with a flavorful pumpkin-infused broth.
Ingredients
🍌 3-4 medium-sized green plantains
🐖 1-1.5 cups pre-cooked pork rinds, diced (Chicharrón de Cerdo)
🧄 8-10 cloves garlic, peeled
🧂 1/2 teaspoon salt
🥣 1 cup broth, pork boiling liquid or chicken broth
🎃 1/2 cup pumpkin or squash, diced
🥄 Sufficient quantity frying oil for deep-frying
Instructions
1- Heat the Oil:
- Pour frying oil into a medium-sized stainless steel pot and place it on Tibek Induction Cooktop.
- Heat the oil to medium temperature.
2- Prepare Plantains:
- Cut both ends of the plantains.
- Use a knife to score the peel lengthwise.
- Peel off the thick skin and slice into rounds approximately 1/4 to 1/2 inch thick.
3- Blend the Broth:
- In a tall blender cup, combine your chosen broth with the diced pumpkin.
- Utilize the Braun Immersion Blender to blend until smooth.
- Keep it aside for later use.
4- Fry the Plantains:
- Add the plantain slices to hot oil.
- Fry them evenly on medium heat until they achieve a golden yellow color.
- Use a stainless steel slotted spoon to remove and transfer them to a separate bowl.
5- Prepare Mortar:
- Lightly grease the inside of a small serving bowl with a drop of frying oil for shaping the final dish.
6- Garlic Paste:
- In a traditional wooden mortar, mash peeled garlic cloves with salt using the pestle until a paste-like consistency is reached.
7- Mash Ingredients:
- Add a few fried plantain slices into the mortar.
- Mash together with the garlic paste.
- Incorporate a spoonful of diced pork rinds and continue mashing.
8- Add Broth:
- Pour a small amount of the blended broth into the mixture, mixing to keep it moist.
9- Combine Thoroughly:
- Repeat the process, adding more plantains, pork rinds, and broth, mashing in batches until the mixture is uniformly moist and cohesive.
10- Shape Mofongo:
- Press a portion of the mofongo mixture into the greased serving bowl, using a spoon to form a dome shape.
11- Serve and Garnish:
- Carefully invert the bowl onto a white oval serving plate to release the mofongo dome.
- Drizzle additional blended broth over the top and serve with more broth on the side.
Prep Time: 20-30 minutes
Cook Time: 5-10 minutes
Total Time: 30-40 minutes
Servings: Varies
Equipment: Tibek Induction Cooktop, stainless steel pot, Braun Immersion Blender, traditional wooden mortar and pestle, stainless steel slotted spoon, wooden cutting board, small paring knife
Cooking Tips
- Ensure the oil is at medium heat to avoid over-browning the plantains.
- Adjust salt according to the saltiness of your chosen broth.
- For added visual appeal, present the mofongo with a drizzle of broth and an extra side of broth for diners.
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Mofongo Dominicano: Pork Rind Mofongo
