Imagine a dish that combines crispy, golden plantains, rich garlic flavors, and the irresistible crunch of pork cracklings - welcome to the world of mofongo! This Puerto Rican culinary masterpiece isn't just a side dish; it's a flavor explosion that will transport your taste buds straight to the vibrant streets of the Caribbean. Whether you're a food truck enthusiast or a home cook looking to impress, this Don Mofongo Food Truck recipe will elevate your cooking game and make you the star of any dining experience.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Puerto Rican
Serves: 2 servings
Ingredients
- 3 green plantains
- 4 cloves garlic
- 1/2 cup chicken broth
- 1/2 cup pork cracklings
- Salt to taste
- Olive oil for frying
Instructions
- Peel the green plantains by cutting off both ends and making a shallow lengthwise cut through the skin. Carefully remove the skin, ensuring the plantain remains intact.
- Cut the peeled plantains into 1-inch thick chunks, keeping them roughly uniform in size to ensure even cooking.
- Heat olive oil in a deep fryer or heavy-bottomed pan to approximately 350°F (175°C). The oil should be deep enough to fully submerge the plantain chunks.
- Fry the plantain chunks in batches until they turn a light golden color, about 3-4 minutes. Remove and drain on paper towels to absorb excess oil.
- Crush the garlic cloves using a mortar and pestle or the flat side of a knife, creating a rough paste. Season with a pinch of salt.
- Once the plantains have cooled slightly, return them to the hot oil and fry a second time until they become crispy and golden brown, about 2-3 minutes.
- Remove the twice-fried plantains and place them in a large wooden mortar or mixing bowl.
- Add the crushed garlic, pork cracklings, and gradually pour in the warm chicken broth while mashing the mixture thoroughly. Continue mashing until the mixture becomes smooth and well-integrated.
- Shape the mofongo into a rounded mound on a serving plate, creating a small well in the center to hold additional broth or sauce if desired.
- Garnish with additional pork cracklings and serve immediately while hot, preferably with a side of protein like grilled chicken or shrimp.
Tips
- Choose green plantains for the best texture - they should be firm and not yellow or black.
- Maintain oil temperature consistently at 350°F for perfect frying.
- Use a wooden mortar if possible for authentic texture and traditional mashing.
- Don't skip the double-frying technique - it's crucial for achieving that signature crispy exterior.
- Warm your chicken broth before adding to help create a smoother, more integrated mofongo.
- Serve immediately while hot to enjoy the best flavor and texture.
- Experiment with different proteins like shrimp, chicken, or even vegetarian options as accompaniments.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 8g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 25mg
