The Best Easy Mofongo recipe - delicious lightly fried plantains mashed with garlic, pork rinds, bacon, and made into dumplings for a deliciously easy Puerto Rican dish everyone loves! Heat oil in a large pot or dutch oven. Peel the plantains, cut them into 1 ½-inch slices, soak them in salty water for 15 minutes as oil comes to temperature.
This authentic Mofongo recipe only uses a handful of simple ingredients, including green plantains, pork cracklins (AKA chicharrones or pork rinds), plus chicken broth, and a few seasonings. The plantains are pan-fried, then smashed with the chicharrones and other ingredients to create a thick, flavorful, and almost dough-like consistency.
Some variations include beef stew or vegetables, shrimp, seafood, mixed with the mofongo or served on the side. Mofongo relleno is stuffed with these different ingredients instead of incorporating them into the mashed plantains.
This dish does taste best when enjoyed freshly made, but yes you can make the Mofongo a few hours or a day in advance. Instead of shaping the Mofongo, transfer the mixture to an airtight container and store it in the fridge. But keep in mind that the cracklins will become softer the longer it sits, and the mixture will become a bit dry.