Mofongo with Pork Belly
By Simbooker on November 29th 2013
Files & Tags: recipes, index, pork, caribbean & latin american, plantains and fruits
Monfongo is one of my favorite dishes of all time. For me, it is a crime to eat this green mashed plantain formed into a ball, with anything other than pork. As far as I am concerned Mofongo should be the National Dish of Puerto Rico. It sums up everything that many Puerto Ricans
love the most-PORK AND PLANTAINS!
love the most-PORK AND PLANTAINS!
Monfongo is a dish i've made numerous times. It's a "main dish" but for some reason i've eaten this for breakfast most of the time. And it does not disappoint. It is so filling, satisfying, intensely delicious; it's comfort
food to the max. I must say, I really love Pork.
food to the max. I must say, I really love Pork.
My favorite part of pork is the belly. Jerk pork belly is perhaps my ultimate favorite. But I also love to Adobo my pork; marinating it in soy sauce, garlic, vinegar, oregano, salt and other ingredients to make it super delicious.
Simbooker's Recipe and Preparation
Marinate 1 pack of Pork Belly Slices in Adobo. See My Chipotle Duck Recipe for the marinade. Omit the Chipotle Paste, and feel free to add the juice of half a bitter orange or regular orange. Marinate the pork overnight in the fridge. The next day roast the pork belly slices in the oven
(ovens vary so I rarely give guidelines)
turning halfway through the cooking time so they
cook evenly on each side.
(ovens vary so I rarely give guidelines)
turning halfway through the cooking time so they
cook evenly on each side.
Monfongo Mashed Green Plantains
Take 1 or 2 Green Unripe Plantains and Peel them. Cut the plantains into chunky circular pieces, as if you would a banana. Heat on high about a Cup of Vegetable Oil or Sunflower oil in a pan or wide iron skillet. Add 5 tablespoons of Garlic Butter Oil and turn to medium heat, cook down until the Garlic Butter Oil becomes aromatic. This should take a few minutes. Then add the pieces of plantain and fry until golden brown on each side. This can take a minute or two, or more.
Once fried turn off the stove and remove the pan. Add a chicken stock cube to the oil and stir vigorously, let it melt. This will add flavour to the oil and mofongo. Once melted, add 3 to 4 tablespoons of the oil into a pilon or cup in which you can mash the plantains into a ball. Then add the fried green plantains and mash with a rolling pin, or a pestle so the plantain forms into a dough. Add more oil if needed. Once formed into a ball and mashed together. Remove the mofongo; with a knife cut around the edges and place the pilon or cup face down on a plate.
Serve the Mofongo with the delicious Pork Belly Slices.
Serve the Mofongo with the delicious Pork Belly Slices.