Mofongo, a garlic-flavored plantain dish, is a popular entree or side dish served in Puerto Rico. Often paired with seafood or pork, mofongo is a spicy taste of the islands. Because it is starchy and loaded with oil, it might not be the first choice of dieters, but it is certainly a delicious treat and easy to prepare.
Instructions
1. Peel three to four plantains under running water to make the process easier, and chop or slice them into small pieces.
2. Heat vegetable oil in a frying pan (1 ? in.) or deep fryer to approximately 350 degrees or until crackling hot.
3. Fry the plantain pieces for approximately four minutes. It is important that the plantains be cooked through but not hard. Keep in mind that they will be mashed to make the mofongo. Remove the plantains from the hot oil and place them on a paper towel to drain.
4. Cook ? lb. of salted pork or bacon with a bit of salt in a separate pan. The point of this step is to liquefy the pork fat and crisp the meat.
5. Add three to four minced cloves of garlic and 1 tbsp. of olive oil to the vegetable oil and pork. Saute the garlic and oil briefly to infuse the oil with the garlic flavor but not scorch the garlic or smoke up the olive oil. Overcooking garlic will make it bitter, and olive oil has a tendency to burn if left over high heat.
6. Combine the plantains, oil, garlic and pork into a food processor or mixing bowl. Mash all of the ingredients together. Proceed carefully if using a food processor. Pulse the mixture until you reach the desired consistency because liquefied mofongo is not always appetizing.
7. Form the mashed mixture into balls. Make the balls any size that fits your meal plans. This mofongo recipe usually feeds approximately three to four people.
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