Puerto Rican Mofongo with Carne Frita

Ingredients

• 3 Green plantains
• 100g Chicharrón (pork rinds), crushed
• 4 Zehen Garlic, minced
• 120ml Chicken broth, warm
• 30ml Olive oil
• 500g Pork (shoulder or leg), cubed
• 1 Onion, quartered
• 1/2 Green bell pepper, quartered
• 1 TL Oregano
• 1 TL Cumin
• Pflanzenöl zum Frittieren Vegetable oil for frying
• Salz und Pfeffer Salt and pepper

Instructions

1. For Carne Frita: Cover pork cubes with water, onion, green bell pepper, oregano, cumin, salt, and pepper in a pot. Bring to a boil and simmer for 45 minutes until meat is tender.
2. Drain and pat meat dry. Heat vegetable oil in a deep skillet (about 1-inch deep). Fry meat over medium-high heat until golden brown and crispy. Set aside.
3. For Mofongo: Peel plantains and slice into 1-inch thick rounds. Heat vegetable oil in a deep skillet to 350°F (175°C). Fry plantain slices in batches until golden and soft (about 5-7 minutes per batch).
4. In a mortar and pestle (or large bowl), mash fried plantains with garlic, olive oil, chicharrón, salt, and pepper. Gradually add warm chicken broth until desired consistency is reached.
5. Divide the mofongo into four portions and shape into balls or half-spheres. Create a well in the center with a spoon.
6. Fill the wells of the mofongo with Carne Frita. Serve immediately, optionally with extra broth.

Nutrition