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The Mofongo is delicious and easy to prepare. It is very popular in the Dominican Republic borrowed from Puerto Rico. Many restaurants serve a great variety of this dish, either accompanied by mondongo, shrimp, fried meat (salted beef) etc. The following is the traditional recipe.
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Mofongo Dominicano con Chicharrón Recipe
Yield: Serves 8
Ingredients:
2 lbs. of pork Chicharron (crispy skin or rinds).
In the Dominican Republic, the chicharrón is pork skin and its fat in large chunks boiled in water until it becomes highly crispy.
2 ½ cups oil for frying
salt to taste
16 medium green bananas (plantains) peeled and sliced an inch thick.
6 cups of hot beef broth
2 teaspoons of slightly fried garlic in two tablespoons of oil.
Instructions:
In a pan fry plantain until they are golden on both sides. When fried sprinkle with salt and garlic.
In a mortar (for pounding) mash the fried plantains add the cooked pork rinds (chicharrón) and continue to pound until mixed completely.
Serve accompanied with beef or chicken broth and pour over mofongo, so it will be moist.
God Bless!
In a mortar (for pounding) mash the fried plantains add the cooked pork rinds (chicharrón) and continue to pound until mixed completely.
Serve accompanied with beef or chicken broth and pour over mofongo, so it will be moist.
Mofongo is a delectable dish, perfect for sharing with loved ones. This recipe is dedicated to all my friends and family residing outside the Dominican Republic, with heartfelt love.
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