WebPrepare a large roasting pan and set oven to 200F. To season the pork shoulder, cut 1/2-inch cross marks throughout the pork. Pour 1/2 cup vinegar over the top of the pork, …
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WebWorking in batches, crush the pork cracklings, garlic and salt in a wooden mortar and pestle (a pilon) or in a bowl with a wooden spoon. Add the plantains and mash together to …
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To eat stored mofongo, heat in a frying pan with oil or butter and serve. Heat up oil on the frying pan with bacon, garlic and simmer until brown. Remove from the pan. Chop plantains in thick slices and fry until golden (about 4 minutes) and dry on a paper towel. Put the garlic and bacon paste in a mixing bowl or mortar and add the fried plantains.
In this version I call for margarine to be mixed into the mofongo before serving; this isn’t traditional, but it’s a tip I picked up from a famous Puerto Rican restaurant. Heat the oil in a large saute pan or large, deep skillet over medium heat to 350 degrees F. Fry the plantains in 2 batches until golden brown on each side, 3 to 5 minutes.
To make mofongo, the plantains are sliced and fried until tender, and then mashed with garlic paste and pork cracklings. The mixture can either be formed into balls or a half-dome shape. Mofongo is traditionally mashed in a mortar and pestle, but you can use a potato masher if you don't have one.
Traditional Plantain Mofongo. Cuba has fufu de plátano and The Dominican Republic has mangú. The dish most likely has its origin in African cuisine. Enslaved people brought a dish called foo foo or fufu with them, which is made in the same manner from various mashed starchy vegetables such as yams, cassava, and plantains.