Mofongo

Name: Mofongo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 3 cups canola oil for frying; 3 cloves garlic, or to taste; 3 tablespoons olive oil; ⅛ cup crushed fried pork skins; 2 green plantains, peeled and sliced into 1/2-inch rounds; salt to taste

Rating: 4.55 stars

29 Ratings
23 Reviews
10 Photos

Mofongo might not look like much, but it sure is tasty. Mashed green plantains with garlic, olive oil and pork rinds (or bacon). Mofongo goes well with chicken or fish broth and can be stuffed with garlic shrimp, carne frita or octopus salad. It can also be formed into small balls and dropped in soups or served directly in a mortar. This is one of my many guilty pleasures!

By LatinaCook

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Recipe Summary

prep:

15 mins

cook:

15 mins

total:

30 mins

Servings:

Yield:

2 servings

Nutrition Info

Ingredients

Original recipe yields 2 servings

The ingredient list now reflects the servings specified

3 cups canola oil for frying
3 cloves garlic, or to taste
3 tablespoons olive oil
⅛ cup crushed fried pork skins
2 green plantains, peeled and sliced into 1/2-inch rounds
salt to taste

Directions

Step 1

Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mash the garlic with the olive oil in a mortar and pestle. Combine garlic mixture with the pork rinds in a large bowl; set aside.

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Step 2

Fry the plantain chunks until golden and crispy, but not brown, about 15 minutes. Transfer the fried plantains into the bowl with the garlic mixture. Toss to coat. Mash the coated plantains with the mortar and pestle until smooth. Season with salt. Roll the plantain mixture into two large balls or several small balls before serving.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Serve this with Camarones al Ajillo (Garlic Shrimp).

Nutrition Facts

Per Serving:

726 calories; protein 6g; carbohydrates 58.6g; fat 55.7g; cholesterol 5.2mg; sodium 187.2mg. Full Nutrition

Reviews (23)

Most helpful positive review

Guangui

06/27/2012

This is a very authentic Puertorrican Mofongo recipe. If you are not from PR will probably not know a few things: The mortar and pestle to be used is made of wood, look in the auction site for "Puerto Rico mortar" and you will find a lot for sale. If you run out of olive oil, the canola oil used for frying can be used as a substitute. In the States you can find Howard's Fried Pork Skin, they are very good for this recipe. When mashing the fried plantain, first add a pinch of salt and 1-2 cloves of garlic to the mortar and mash a little with the pestle, then, one by one, add the plantain chunks and mash. Once you have an homogeneous mixture the mofongo is ready. Run a knife or spatula between the mofongo and the mortar walls, turn the mortar upside down, and bang against the counter top; you will get a nice mofongo dome. Or, push the mofongo against the walls of the mortar, leaving the center hollow, and fill with your favorite seafood stew; eat directly from the mortar...Yummy!!! Read More

Helpful

(157)

Most helpful critical review

Kaushal Naidu

05/22/2019

It sucks Read More

29 Ratings

5 star values: 21
4 star values: 5
3 star values: 2
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Guangui

06/27/2012

Helpful

(157)

Milly Suazo-Martinez

06/21/2011

Very good!!! I couldn't find the pork rinds so I crisped 3 bacon strips and ground them up. I also put about 1 tsp of butter in the mix together with the olive oil. YUMMMYYYYY Read More

Helpful

(86)

LYNNINMA

07/14/2011

This is delicious but rather labor intensive. I don't know what sort of mortar & pestle the author of this recipe has but I found the mashing of the garlic and plaintains difficult in my modestly-sized marble one. It definitely took more than 15 minutes! Does she have a LARGE authentic Puerto Rican wooden one (as seen on Man vs. Food)? The result however was wonderful (I ended up using my "boat motor" to puree it). I made this as my sister's b'day dinner (her request) along with "Camarones al Aijillo." Would not make again due to the difficuly of preparation but thanks for sharing just the same. Read More

Helpful

(71)

Jovy

02/09/2014

I'm Puertorican and I don't own a Puertorican pestle or mortal(pilon) and it is my second time making it. I just got creative and I used a deep round bowl with a small baking rolling pin and used the round edges of it to mash the plantain. I creamed the garlic in the food processor. I also used the food processor to only beak in tiny pieces the pork skin. I used a combination of green plantain and slightly yellow ones. It is not that complicated to make it. It came out great and delicious to be my second time making mofongo! Thanks Read More

Helpful

(14)

lfenz

08/18/2013

Used a food processor instead and it was amazingly great! Super easy too. Read More

Helpful

(10)

JuanMarquezFilm

02/06/2014

The recipe was very easy to follow. It came out very tasty and tasted like home Puerto Rico. Read More

Helpful

(6)

Vizoco

07/09/2017

I made mofongo for the first time using this recipe and it was delicious. My Puerto Rican husband mentioned that I could boil the plantains instead of frying them so I will try that next time. I will absolutely be making this much more often as it was not nearly as difficult as I thought it would be. Read More

Helpful

(5)

Chrissie

06/23/2014

This was my first time making mofongo and it turned out delicious!! I added a few slices of bacon as I was mashing the plantains but followed everything else exactly. It was pretty easy and a big hit with my boyfriend who loves Puerto Rican food! Read More

Helpful

(5)

Amy Sue

02/19/2015

Loved this! It was like a trip back to the DR. Read More

Helpful

(4)

Kaushal Naidu

05/22/2019

It sucks Read More

More Reviews

Reviews for: Photos of Mofongo

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All Reviews

Very good!!! I couldn't find the pork rinds so I crisped 3 bacon strips and ground them up. I also put about 1 tsp of butter in the mix together with the olive oil. YUMMMYYYYY