Posted on April 23, 2007. Filed under: Food & Nutrition |

A Puerto Rican classic




5 unripe green plantains
Kosher salt
Canola oil or vegetable oil
3/4 lb. bacon (to make chicharrón), or purchased pork crackling
3-4 cloves garlic, peeled
1 cup olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Preparation: Peel plantains and cut into 1inch diagonal slices. In large bowl of warm water, add salt and soak slices 15 minutes. Remove and blot dry. Pour 1 inch oil in heavy skillet and place over medium-high heat until oil begins to shimmer. Fry plantains in batches until golden brown, about 5 minutes per side. Drain cooked plantains on paper towel-lined plate. If not using pork crackling, prepare chicharrón: In heavy saucepan, heat oil until smoking. Place bacon in oil and deep-fry until brown. Remove from oil and drain on paper towel-lined plate. When cool, chop into bite-size pieces and set aside. To prepare mojito sauce: In mortar, mash garlic cloves with pestle. Place garlic in small mixing bowl; add olive oil and season with salt and pepper. Set aside. To assemble mofongo: Place 5 or 6 slices plantain and 3 to 4 pieces chicharrón or pork crackling in mortar. Add mojito 1 tsp. at a time and mash with pestle until mofongo begins sticking to sides of mortar. Once mixture has formed to sides of mortar, slide butter knife under mofongo until it unsticks, then drop onto plate and drizzle with mojito sauce. Makes 5 servings.


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