Categories: Meals
Ingredients
- 4 very green plantains
- 1 tbsp. salt
- 4 tsp. cooking fat, plus more for mixing
- 4 garlic cloves
- 4 oz. pork rinds
Directions
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Peel the plantains and cut them into 1/4-inch thick coins. Place in a saucepan, cover them with cold water, add salt, bring to a boil, and then reduce heat to simmer. Cook until a fork easily slides in and out when you poke a piece of plantain, about 10-15 minutes.
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While the plantains simmer, peel and crush the garlic and place in a mixing bowl. Place the pork rinds in a large Ziploc bag and crush with a rolling pin or the bottom of a ramekin to make pork dust. Add to the mixing bowl.
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When the plantains are tender, drain them and set aside. Place 4 tsp. of cooking fat in a large, nonstick skillet over medium-high heat for 2 minutes. Add the plantains and saute, tossing occasionally with two wooden spoons, until their yellow color deepens—but don’t let them brown. When they’re a darker, golden yellow, transfer them to the mixing bowl, along with any fat remaining in the pan.
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With a potato masher or an electric mixer set on medium, gently mash the plantains and pork rinds together. You want some bumpy texture, rather than a smooth paste. Add additional fat, 1 tsp. at a time, to help the mofongo stick together—it shouldn’t be dry. Taste and add more salt, if necessary. Using moistened hands, form into 3-inch balls or mound on a plate. Serve warm.