Mofongo

Let’s make it.

1. Slice

   Peel the plantains, cut into 1-inch rounds, and pat dry.

2. Fry

   Heat about ½ inch of neutral oil to 325°F (165°C). Fry in batches for about 4–5 minutes per side until tender and lightly golden. Drain.

3. Make a garlic base

   Pound the garlic and salt in a mortar, or crush finely in a sturdy bowl. Stir in the pork cracklings and olive oil.

4. Mash

   Add hot plantain pieces a few at a time and mash into the garlic mixture. Add warm broth by the spoonful to moisten without making it loose.

5. Serve

   Shape into loose mounds and serve immediately with additional warm broth alongside.

Times are estimates; use the doneness cues in the method. Follow safe internal temperatures for meat, seafood, and egg dishes. Read our recipe approach.