Garlicky mashed fried plantains with crispy pork
Mofongo
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
2
2 domes
Difficulty
Medium
Cost
Budget
$
Mofongo
Garlicky mashed fried plantains with crispy pork
★4.7(23)
Twice-fried green plantains mashed with garlic, olive oil, and crispy pork cracklings into a hearty, savory dome. A Puerto Rican comfort food staple served with broth or stew.
15m
Prep Time
20m
Cook Time
35m
Total Time
2
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Mofongo is Puerto Rico's most iconic dish, rooted in West African fufu traditions. The combination of starchy green plantains, pungent garlic, and rich pork cracklings creates an addictive flavor and texture.
The best side dishes do not just accompany the main course — they elevate the entire meal. This one brings flavor and personality to the table.
What makes Mofongo worth adding to your regular rotation is the balance between effort and reward. The ingredient list is straightforward, the technique is approachable, and the result consistently delivers the kind of deep, satisfying flavor that makes people ask for the recipe. Whether you are cooking for yourself on a quiet evening or feeding a table full of guests, this dish scales beautifully and never disappoints.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
- 3 green plantains, peeled and cut into 1-inch rounds
- 6 cloves garlic, minced
- ½ cup chicharrón (pork cracklings), crushed
- 3 tbsp olive oil
- Vegetable oil for frying
- Salt to taste
Instructions
- 1
Heat vegetable oil to 350°F and fry plantain rounds for 5-7 minutes until tender but not browned. Drain.
- 2
Sauté garlic in olive oil until fragrant and golden, about 1 minute.
- 3
Place fried plantains, garlic oil, and crushed chicharrón in a mortar or large bowl.
- 4
Pound or mash until combined but still slightly chunky, adding salt to taste.
- 5
Pack into a small bowl or ramekin, flip onto a plate to form a dome, and serve immediately with chicken broth or stew.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
ChicharrónCrispy bacon pieces
Similar salty, porky crunch
Green plantainsGreen bananas
Traditional substitute in some Caribbean islands
Tips & Storage
Pro Tips
Use the greenest plantains you can find—ripe ones are too sweet for mofongo.
Serve with a side of caldo (broth) poured over or around the mofongo for the traditional experience.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Best served immediately. Leftover mofongo can be refrigerated and pan-fried the next day.
Reheating
Flatten leftover mofongo into patties and pan-fry in oil until crispy on both sides.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not crowd the pan when roasting. Vegetables need space to brown properly — overlapping pieces steam instead of caramelize. Use two sheet pans if needed.
Nutrition Facts
Per serving (15mg) · 2 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein8g
Carbohydrates18g
Fat58g
Fiber380mg
Sugar4g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is a pilón?
- A large wooden mortar and pestle used throughout the Caribbean for mashing.
- Can I make it without pork?
- Yes, omit the chicharrón for a vegetarian version, or use bacon bits.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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