Mofongo (Puerto Rican Plantain Balls)
Ingredients 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 |
Directions
Peel plantains
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.
Email me at tom@duryea.org