Mofongo Green Plantains Pork Garlic

When I made Mofongo with Green Plantains, Pork, and Garlic, the kitchen smelled rich and savory.
The fried plantains were golden and crisp, and the garlic mixed with pork gave it that perfect island flavor.
I remember mashing it all together and feeling like I was cooking straight from the heart.

This dish is warm, hearty, and full of Puerto Rican comfort.
Each bite has that mix of salty pork, smooth plantain, and bold garlic that feels like home.

Let’s make it together—you’ll love how soulful and satisfying it tastes.

Why You’ll Love This Recipe

• Authentic Puerto Rican Flavor: Traditional preparation methods create genuine island taste.
• Crispy and Savory: Fried plantains mixed with crunchy pork crackling deliver amazing texture.
• Versatile Dish: Serve as a main course or side dish with various proteins.
• Simple Ingredients: Uses basic pantry staples to create something special.
• Impressive Yet Easy: Looks fancy but comes together with straightforward steps.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Servings: This recipe makes 4 servings of mofongo. Each serving is one plantain mashed with pork crackling and garlic. Double the recipe for larger gatherings or meal prep.

Difficulty: Medium difficulty. The frying requires attention, but the process is simple once you get started.

Required Kitchen Tools

• Heavy skillet or deep pot for frying
• Wooden mortar and pestle (pilón) or large mixing bowl
• Sharp knife and cutting board
• Slotted spoon or spider strainer
• Paper towels for draining
• Meat mallet or heavy glass for flattening

Ingredients for Mofongo

This hearty dish uses humble ingredients that transform into something amazing when combined. The green plantains provide the base, while pork crackling adds richness and the garlic brings everything together. Here’s what you’ll need:

• Green Plantains: Use firm, unripe plantains with green skin for the proper starchy texture.
• Vegetable Oil: For frying the plantains until golden and crispy.
• Pork Crackling Crumbs: Called chicharrón, these add savory crunch and flavor.
• Garlic: Fresh cloves provide aromatic punch to the dish.
• Olive Oil: Helps blend the mofongo and adds richness.
• Salt: Enhances all the flavors in the dish.
• Chicken Broth: Keeps the mofongo moist and adds depth.

Optional Proteins for Serving:

• Shrimp (sautéed or in garlic sauce)
• Chicken (grilled or stewed)
• Vegetables (roasted or sautéed)

Variations for Mofongo

• Seafood Style: Top with garlic shrimp or serve with a seafood broth.
• Chicken Mofongo: Add shredded chicken mixed into the mash or served on top.
• Vegetarian Version: Skip the pork crackling and use fried bacon bits from plant-based options.
• Extra Garlic: Add more roasted garlic cloves for intense garlic lovers.
• Herb Addition: Mix in fresh cilantro or culantro for herbal notes.
• Spicy Kick: Add hot sauce or fresh peppers to the garlic mixture.

How to Make Mofongo Step-by-Step Instructions

1. Prepare the Plantains

Peel the green plantains by cutting off both ends and slicing through the skin lengthwise. Remove the peel and cut each plantain into thick rounds, about one inch thick.

2. Fry the Plantains (First Fry)

Heat vegetable oil in a heavy skillet over medium-high heat. The oil should be about two inches deep. Fry the plantain rounds for three to four minutes on each side until they turn light golden. Remove with a slotted spoon and drain on paper towels.

3. Flatten and Fry Again

Using a meat mallet or the bottom of a heavy glass, gently flatten each fried plantain round to about half its thickness. Return the flattened plantains to the hot oil and fry for another two to three minutes per side until crispy and golden brown. Drain on fresh paper towels and season with salt.

4. Prepare the Garlic Mixture

While plantains are still warm, heat olive oil in a small pan over low heat. Add crushed or minced garlic cloves and cook gently for one minute until fragrant but not browned. Remove from heat.

5. Mash the Mofongo

Working in batches, place fried plantain pieces in a mortar (pilón) or large bowl. Add pork crackling crumbs and some of the garlic oil. Using the pestle or a heavy spoon, mash everything together while gradually adding warm chicken broth, one tablespoon at a time. The mixture should hold together but not be mushy.

6. Shape and Serve

Once mashed to your desired consistency, shape the mofongo into a mound or ball. You can use a small bowl lined with plastic wrap to create a dome shape. Turn it out onto a plate for serving.

How to Serve Mofongo

Mofongo is traditionally served as a complete meal or hearty side:

• With Shrimp: Top with garlic shrimp or shrimp in creole sauce for a classic combination.
• With Chicken: Serve alongside stewed chicken or grilled chicken breast.
• With Vegetables: Add a side of sautéed peppers, onions, and tomatoes.
• In Broth: Serve in a shallow bowl with chicken or seafood broth poured around it.
• As a Side: Pair with roasted pork, beef, or fish as a starchy side dish.

Decoration Tips: Place the mofongo mound in the center of a plate. Arrange protein around it and garnish with fresh cilantro or parsley. A lime wedge on the side adds brightness.

Storing Mofongo

• Fried Plantains: Store unmasked fried plantains in an airtight container for up to two days. Reheat in the oven to restore crispness before mashing.
• Prepared Mofongo: Best enjoyed fresh, but leftovers can be stored in the refrigerator for one to two days. Reheat gently in the microwave with a splash of broth.
• Freezing: Not recommended as the texture changes significantly when frozen.

Tips and Tricks for Success

• Choose the Right Plantains: Green plantains must be firm and starchy. Yellow or ripe plantains will be too sweet and soft.
• Oil Temperature: Keep oil between 350°F and 375°F. If too hot, plantains burn outside but stay raw inside.
• Double Frying: The two-fry method creates the perfect texture—crispy outside and tender inside.
• Warm Ingredients: Use warm plantains and warm broth for easier mashing and better texture.
• Don’t Overmash: Mash until combined but still slightly chunky for the best texture.
• Season as You Go: Taste and adjust salt after mashing, as pork crackling saltiness varies.
• Serve Immediately: Mofongo is best when freshly made and still warm.

Nutrition

Nutritional values are approximate and based on one serving without additional protein toppings.

Mofongo FAQs