Mofongo (Puerto Rican Plantain Balls)
4 green plantains
2 cups canola or olive oil
Kosher salt to taste
6 garlic cloves
2 tablespoons extra virgin olive oil
1 pound crisp fried pork rinds, also known as chicharrón
1 slice of bacon, cooked
1 cup low-sodium chicken stock
and cut into one-inch slices.
In a large saucepan or deep fryer, heat oil to 350 degrees. Add plantain slices in two batches and fry for 7 minutes, turning once, until light golden but not browned. Drain on paper towels.
In a large mortar or big bowl, crush garlic cloves with pestle or the back of a spoon and sprinkle with salt. Add olive oil to the mixture and keep pounding until it's well incorporated. Transfer to a small bowl.
In the same mortar or bowl, crush half of the fried plantain slices with half of the pork rinds, 1/2 slice of cooked bacon, and half the garlic aioli and pound or smash together. Add up to 1/2 cup chicken stock as needed, to make it moist.
Spoon the mixture and shape into two-inch balls. Repeat with remaining ingredients and keep in warm oven until ready to serve. Top with more crushed chicharrón, or cilantro if you wish.
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