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Savory Dominican Mofongo Recipe with Garlic and Pork Perfectly Mashed Plantains

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A comforting and rich Dominican mofongo recipe featuring fried green plantains mashed with garlic and crispy pork cracklings, delivering a flavorful and textural delight perfect for cozy dinners.

Ingredients

Scale
  • 3 large green plantains, peeled and cut into 1-inch chunks
  • 1 cup pork cracklings (chicharrón), chopped
  • 6 large garlic cloves, peeled (roasted or fried)
  • 3 tablespoons olive oil or pork fat (manteca)
  • 1/4 cup chicken broth
  • Salt to taste (start with 1 teaspoon)
  • 1/2 teaspoon freshly ground black pepper
  • Optional: fresh cilantro or parsley, finely chopped, for garnish

Instructions

  1. Peel the green plantains by cutting off the ends, scoring the skin lengthwise, and removing the peel with a knife or fingers. Cut into 1-inch chunks. (About 10 minutes)
  2. Heat 3 tablespoons of olive oil or pork fat in a large heavy skillet over medium heat until shimmering but not smoking. (3 minutes)
  3. Fry the plantain chunks in batches to avoid overcrowding until golden and tender, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels. (15 minutes)
  4. In the same oil, fry the peeled garlic cloves for about 2-3 minutes until fragrant and golden but not burnt. Remove and drain. (5 minutes)
  5. In a pilón or mortar, combine the fried plantains, fried garlic, chopped pork cracklings, salt, and pepper. Mash together firmly but not to a paste, keeping some texture. Gradually add chicken broth to moisten and bring the mixture together. (10 minutes)
  6. Taste and adjust seasoning by adding more salt, pepper, or broth if needed for consistency and flavor. The mofongo should be moist but hold its shape. (2 minutes)
  7. Shape the mofongo into balls or mold into a bowl and invert onto plates. Garnish with chopped cilantro or parsley if desired. (2 minutes)

Notes

Use firm, green plantains for best texture. Fry plantains carefully to soften inside without burning outside. Fry garlic until golden but not bitter. Mash to keep some chunkiness for texture. Gradually add broth to avoid sogginess. Substitute pork cracklings with crispy bacon or sautéed mushrooms for vegetarian options. Reheat leftovers gently in a skillet with broth or oil to maintain moisture.

Nutrition

Keywords: mofongo, Dominican recipe, mashed plantains, garlic, pork cracklings, chicharrón, fried plantains, savory, traditional Caribbean

Find it online: https://tomyumy.com/savory-dominican-mofongo-recipe-with-garlic-and-pork-perfectly-mashed-plantains/