• 2 very green plantains
  • Frying oil
  • 2 cloves garlic
  • ½ teaspoon salt
  • ½ cup pork cracklins, chopped
  • 2 tablespoons chicken stock, hot
  • High-quality olive oil

Passo a passo

  1. Peel the plantain. Cut both ends of the plantain. Score the skin lengthwise 3 times. Work your fingers under the skin and peel it off. Cut in one-inch pieces.
  2. Soak in salted water for 15 minutes
  3. Set a large frying pan with 2 inches of oil and bring it up to 350.
  4. Fry until golden (10 or so minutes).
  5. Drain on paper towels.
  6. Add a tablespoon of olive oil, garlic, and salt into a pilon or mortar. Pound into a paste. Remove from the pilon and set aside.
  7. Add ¼ of the plantains to the pilon, ¼ of the garlic mixture, 1 tablespoon or so of chicken stock, and a drizzle of olive oil. Pound into a paste. Mix in the cracklins.
  8. Push the mash so that it covers half the pilon and fill with shrimp. Repeat with 3 more pilons.
  9. If you don’t have a pilon use a large oiled ramekin and press mofongo in an even layer so it is bowl-shaped. Remove the shaped mofongo from the ramekin and fill it with shrimp.
  10. Garnish with fresh cilantro.