Mofongo

Ingredients

• Green plantains, peeled and cut into rounds on the diagonal -- 4
• Olive oil -- 3 tablespoons
• Garlic, minced -- 3 to 5 cloves
• Pork cracklings (chicharrones), crushed -- 1 cup
• Salt -- to taste

Method

1. Soak the plantain pieces in a bowl of salted water for about 15 minutes. Drain well.
2. Heat the oil in a sauté pan or skillet over medium flame. Working in batches, sauté the plantain slices until they are cooked through but not yet browned, 10-12 minutes.
3. Add the plantains, garlic and a little bit of olive oil to a large mortar or bowl and mash with a pestle or potato masher until fairly smooth. Alternatively, pulse with a food processor. Stir in the pork cracklings and salt to taste.
4. Using moistened hands, form into 3-inch balls and serve warm.

Variations

• Mofongo Relleno (Stuffed mofongo): Serve covered with a ladleful of stews like pollo guisado, asopao de gandules or quimbombo guisado.
• For a lower fat version, boil the plantains in salted water instead of sautéing them.
• Add a little chicken or beef broth while mashing the plantains to make them a little moister. Mofongo is often served with some broth poured over it.
• Although most recipes call for soaking the plantains in salted water, some say this step is not really necessary.
• If you can't find chicharrones in a market near you, substitute with crispy fried, finely chopped bacon.

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