Mofongo

Ingredients

• 4 green plantainsFind in the shop →
• 6 garlic clovesFind in the shop →
• 150 g fried pork rinds or bacon (chicharrón)Find in the shop →
• 3 tablespoons olive oilFind in the shop →
• 250 ml chicken broth, salt; oil for fryingFind in the shop →

Method

1. Peel the plantains, cut them into 2 cm chunks and fry for 8 minutes over medium heat without browning too much.
2. Pound the garlic with salt and olive oil in a mortar.
3. Add the hot plantains a little at a time and pound with the crispy pork.
4. Drizzle with a little broth so the mofongo stays moist.
5. Shape into domes and serve with the rest of the hot broth.