Mofongo can be found from Puerto Rico to the Dominican Republic, and is often served with meat or chicken broth. Fried green plantains are mashed with garlic and chicharrones, resulting in a creamy, garlicky, filling dish. Our version uses Pork Dust to create a savory flavor-- give it a try!
Yield: 2 servings
Drain them with a paper towel an fry in a pan with olive oil on medium heat, about 7 minutes per side. Flip them when golden brown and remove them from the pan into a mortar and pestle.
Mash with the garlic clove, salt, pepper, and Pork dust. If the mofongo is too dry, add broth until you reach the desired consistency.