Mofongo con Carne Frita is a delicious Puerto Rican classic featuring garlicky mashed plantains and crispy juicy fried pork chunks. It’s savory, comforting, and one of the best dishes you’ll ever taste!
Mofongo con Carne Frita is a mofongo recipe that instantly reminds me of home. The combination of garlicky mashed plantains combined with crispy fried pork chunks, is just perfect together. There’s just something about the way the crispy pork pairs with the savory plantains that’s just so delicious! It’s simply irresistible and truly comforting!
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Reasons We Love this Recipe
- Comforting – There’s something about a garlicky plantain mash that’s just so delicious and comforting.
- Flexible – You can top it with anything you’re in the mood for, like camarones a la criolla (creole shrimp), fried pork, chicken, steak or seafood. The possibilities are endless!
- So Flavorful – The garlic, butter, and olive oil give the plantains a rich, savory taste and the fried pork chunks are seasoned so well, they’re truly irresistible!
What is Mofongo?
Mofongo is a delicious garlic plantain mash made with green plantains that originated in Puerto Rico. Traditionally prepared in a pilón (mortar and pestle), and often served from it in many restaurants. It’s often served on its own or topped with a variety of savory options like seafood, fried pork, fried chicken, or skirt steak. It’s one of Puerto Rico’s most iconic dishes and loved by many!
Traditionally, mofongo is made by frying the green plantains before mashing them, though some people prefer to boil them instead. Personally, I love the crispy texture that comes from frying. Then, crispy chicharrones (pork skins) are crushed and folded into the mash for extra flavor and light crunch.
While there are countless mofongo variations, the most popular combinations are mofongo con carne frita, mofongo con chicharrones de pollo (fried chicken chunks), and mofongo con camarones (shrimp). It’s also common to serve mofongo with a side of chicken broth, which you can pour over the mofongo as you eat for extra flavor and to keep it nice and moist.
Different Types of Mofongo
- Mofongo con Churrasco (Skirt steak) – Filled with savory fillet pieces of skirt steak.
- Mofongo Relleno de Mariscos (Seafood Mix) – Filled with a mix of seafood.
- Mofongo Relleno de Pulpo (Octopus) – Stuffed with tender seasoned octopus.
- Mofongo Relleno de Carrucho (Conch) – Filled with seasoned conch.
- Trifongo (Mofongo made with Yuca, Green Plantain and Ripe Plantain) – A mix of green plantains, ripe plantains, and yuca (cassava).
You will also find mofongo made with other starchy vegetables like yuca (cassava) and even breadfruit (pana). These include: Mofongo de Yuca (Cassava Mofongo), Mofongo de Pana (Breadfruit Mofongo) and Mofongo de Malanga y Yautía (Taro and Eddo Mofongo)
Ingredients
For the Mofongo
- Green Plantains
- Garlic Cloves
- Olive Oil
- Butter
- Chicharrones (pork rinds/skins)
For the Carne Frita
- Pork Shoulder
- Sazon with Annatto
- Adobo Seasoning
- Oregano
See my recipe card below for a complete list of the ingredients with measurements.
Note: Traditionally the pork rinds are made fresh, using pork skin which is then fried and crushed into the plantain mash. For simplicity purposes, many homes and restaurants use a store bought bag of pork rinds/skins.
Substitutions and Variations
Chicharrones (Pork Rinds):
- If you don’t have chicharrones, you can use a bag of pork skins, crispy bacon or fried pork belly (tocino).
Add Broth to Taste:
- Customize the amount of chicken broth you serve with the mofongo to match your preference for moisture. Some like just a little bit, while others love soaking the mofongo as they’re eating it.
How to Make Mofongo con Carne Frita
Begin with Marinating and Cooking the Carne Frita
Note: We will be following our carne frita (fried pork chunks) recipe to season and fry the pork chunks.
Step 1: Add the pork chunks to a mixing bowl and season it with the adobo, sazon, garlic puree, oregano, oil and vinegar (Image 1).
Step 2: Mix the pieces well and allow to marinate for one hour or overnight in the refrigerator (Image 2).
Step 3: Heat a large pan over medium high heat with about 2 inches of oil. Allow the oil to heat. Once heated through, add a few pieces of pork at a time to fry (Image 3). Cook the pork chunks on one side for 5-7 minutes and then carefully flip each piece over. Cook for another 5-7 minutes. Note: Be careful when adding the pieces to the hot oil to avoid splattering.
Drain pieces on paper towels to remove excess oil. Keep carne frita warm in the oven while you prepare the mofongo.
Cut and Fry the Plantains
Step 1: Cut off both ends of the plantains using a sharp knife. Score the plantain lengthwise, slicing through the skin without cutting into the flesh. Use your fingertips to lift the skin at one end, then peel it off by running your fingers along the plantain. Slice the plantains into ½-inch pieces (Image 1).
Step 2: Heat about an inch of oil in a frying pan over medium heat. Once the oil is hot, carefully add a few plantain pieces at a time (Image 2). Fry the plantains until golden brown on one side, then flip over and cook until golden brown (Image 3).
Step 3: Drain the plantains on a plate lined with paper towels to drain any excess oil (Image 4). Repeat the process until all the plantain pieces are fried.
Note: Be careful not to let the plantain pieces burn or become too dark. The goal is to cook them through until fork-tender and slightly golden.
Prepare the Mofongo
Step 1: Place all the garlic cloves into a pilón (mortar and pestle) and mash them thoroughly until smooth (Image 1). Add a tablespoon of olive oil to the mashed garlic and mix well to create a garlic paste. Remove the paste from the pilón and set it aside for later use.
Step 2: Add about 8 pieces (Image 2) of the cooked plantain at a time to the pilón (mortar and pestle). Using the pestle, mash the plantains until they form a stiff, mashed potato-like consistency. (Be sure to mash the plantains while they’re still hot so they’re easier to mash.)
Step 3: Add 1-2 teaspoons of the garlic paste, about a tablespoon of olive oil, and a tablespoon of butter to the mashed plantains (Image 3). Mash everything together until well combined (Image 4).
Note: If you do not have a mortar and pestle, add the garlic and oil to a mini chopper or blender and blend until a paste forms.
Step 4: Toss in a few pieces of chicharrones (pork rinds) and season with salt to taste (Image 5). Mash again, ensuring everything is evenly mixed and incorporated (Images 6 and 7). *If needed, add a little more olive oil to the mash to achieve the right consistency. The mofongo should not be too dry but also not overly moist.
Step 5: Once the first batch of plantain is mashed and seasoned, remove it from the pilón and set it aside onto a plate or bowl.
Step 6: Repeat the same process with the remaining plantain pieces until all are mashed and seasoned.
Note: On average, one plantain yields about eight ½-inch slices and typically makes one serving of mofongo. For instance, four plantains will produce four individual servings.
How to Serve Mofongo con Carne Frita
Option 1: Plate Presentation
- Divide the mofongo into 4 equal portions.
- Take one portion at a time and press it into a small bowl to shape it into a dome or half-moon sphere.
- Invert the bowl onto a plate, placing the molded mofongo at the center.
- Repeat the process with the remaining portions, serving each on individual plates.
- Arrange the carne frita around or on top of the mofongo, and drizzle with the garlic aioli.
Note: If preferred, you can shape the half-moon spheres with your hands instead of using a bowl.
Option 2: Serve in a Pilón
- If you have multiple pilones (mortars and pestles), you can serve the mofongo directly from them.
- Press the mashed plantain into a dome shape using the pestle or a spoon, and create a small concave in the center.
- Fill the center with carne frita, or push the mofongo to one side of the pilón and fill the remaining space with carne frita.
- Don’t forget to top it all with garlic aioli before serving.
How to Eat Mofongo?
With Chicken Broth:
- Mofongo is usually served with a side of chicken broth. Pour a little over the top as you eat it or dip each bite to keep it moist and add extra flavor.
As a Side Dish:
- You can exclude the carne frita and simply serve the mofongo on the side with soups, stews, a simple salad or roasted meats.
Directly from the Pilón:
- Eat directly from the pilón (mortar), it’s the traditional way!
Expert Tips
- Green Plantains: Always use green plantains to make mofongo.
- Fry Until Golden: Fry the plantains until they’re golden and cooked through. Test by pressing a fork into a piece, if it slides through, it is cooked through. Avoid overcooking and browning the pieces when frying.
- Mash While Warm: Work quickly! Plantains are easiest to mash while they’re still warm. Letting them cool can make the process a lot harder.
- Find the Perfect Balance: Add the olive oil, garlic paste, and butter little by little as you mash. You’re aiming for a texture that’s moist and smooth without being overly greasy or wet.
- Crunch: Fresh pork cracklings (chicharrones) are the way to go, but a good-quality store-bought version works in a pinch. Just make sure to crush them well so they blend into the mash.
- Shape: Use a small bowl or your hands to mold the mofongo into neat domes, or keep it traditional by serving it straight from the pilón.
- Garlic Aioli is a Must: Don’t skip the garlic aioli—it’s the cherry on top! It adds an extra layer of flavor that takes your mofongo to the next level.
- Serve it Fresh: Mofongo is at its best when it’s freshly made. Serve it warm and enjoy it right away before it dries out.
- Broth: If you’ve ever wondered why mofongo is served with broth, it’s because it adds moisture and even more flavor with every bite. Don’t skip it, if you can help it!
Recipe FAQs
Although using a pilón (mortar and pestle) is traditional, it’s not necessary. You can simply use a mixing bowl and a potato masher to mash the plantain pieces.
Yes, you can boil the plantain until fork tender. The mofongo will not taste exactly the same but it’s a great option if you’re looking for a healthier alternative or want to lighten up the recipe a little.
Mofongo is best when it’s freshly mashed, but you can prepare the garlic paste and fry the plantains in advance if you like. Simply reheat the plantains and mash them right before you’re ready to eat.
Store leftovers in an airtight container in the fridge for up to two days. Reheat in the microwave until heated through or in a skillet with a splash of chicken broth to help bring it back to life. Note: It will not be the same as freshly made, but at least you will be eating more mofongo!
Other Plantain Dishes You Will Love
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📖 Recipe
Mofongo con Carne Frita
Ingredients
Plantains
- 4 green plantains peeled and cut into ½ inch slices
- 8-10 garlic cloves peeled
- 8 tablespoon olive oil or to taste
- 8 tablespoon butter or margarine or to taste
- chicharrones (pork rinds) to taste
- salt to taste
- vegetable oil for frying
Pork
- 2½ lbs pork shoulder or pork butt rinsed and cut into 1½ inch chunks
- 1 packet sazon with annatto
- 1 teaspoon adobo seasoning
- 1 teaspoon oregano
- 4-6 garlic cloves peeled
- 3 tablespoon vegetable oil
- ⅓ cup vinegar
- vegetable or corn oil for frying
Garlic Aioli
- 2 garlic cloves peeled
- ¼ cup light olive oil
Homemade Chicken Broth for Serving
- 2 cups homemade chicken broth optional
Instructions
Marinate Pork
- Add the pork chunks to a mixing bowl and season it with the adobo, sazon, garlic puree, oregano, oil and vinegar. Mix the pieces well and allow to marinate for one hour or overnight in the refrigerator.Note: If using pork shoulder instead of Boston Butt, make sure to marinate overnight.
Fry the Pork Chunks (Carne Frita)
- Remove the pork chunks from the refrigerator 15-20 minutes before cooking. Preheat your oven to 200 degree F.
- Heat a large pan over medium high heat with about 2 inches of oil. Once heated through, carefully add a few pieces of the pork at a time to fry. Cook the pork chunks on one side for 5-7 minutes and then carefully flip each piece over. Cook for another 5-7 minutes or until cooked through and golden. Note: Be careful when adding the pieces to the hot oil to avoid splattering.
- Drain pieces on paper towels to remove excess oil. Keep carne frita warm in the oven while you prepare the mofongo.
Cut and Fry Plantains
- Cut off both ends of the plantains using a sharp knife. Score the plantain lengthwise, slicing through the skin without cutting into the flesh. Use your fingertips to lift the skin at one end, then peel it off by running your fingers along the plantain. Slice the plantains into ½-inch pieces.
- Heat about an inch of oil in a frying pan over medium heat. Once the oil is hot, carefully add a few plantain pieces at a time. Fry the plantains until golden brown on one side, then flip over and cook until golden brown.
- Drain the plantains on a plate lined with paper towels to drain any excess oil. Repeat the process until all the plantain pieces are fried. Note: Be careful not to let the plantain pieces burn or become too dark. The goal is to cook them through until fork-tender and slightly golden.
Prepare the Mofongo
- Place all the garlic cloves into a pilón (mortar and pestle) and mash them thoroughly until smooth. Add a tablespoon of olive oil to the mashed garlic and mix well to create a garlic paste. Remove the paste from the pilón and set it aside for later use.
- Add about 8 pieces of the cooked plantain at a time to the pilón (mortar and pestle). Using the pestle, mash the plantains until they form a stiff, mashed potato-like consistency. (*Be sure to mash the plantains while they’re still hot so they're easier to mash.)
- Add 1-2 teaspoons of the garlic paste, about a tablespoon of olive oil, and a tablespoon of butter to the mashed plantains. Mash everything together until well combined.Note: If you do not have a mortar and pestle, add the garlic and oil to a mini chopper or blender and blend until a paste forms.
- Toss in a few pieces of chicharrones (pork cracklings) and season with salt to taste. Mash again, ensuring everything is evenly mixed and incorporated. (*If needed, add a little more olive oil to the mash to achieve the right consistency. The mofongo should not be too dry but also not overly moist.)
- Once the first batch of plantain is mashed and seasoned, remove it from the pilón and set it aside onto a plate or bowl.Repeat the same process with the remaining plantain pieces until all are mashed and seasoned.Note: On average, one plantain yields about eight ½-inch slices and typically makes one serving of mofongo. For instance, four plantains will produce four individual servings.
Garlic Aioli
- Add the ingredients for garlic aioli to a blender or chopper and blend until smooth. Set aside until ready to use.
Serving Mofongo Option 1: Plate Presentation
- Divide the mofongo into 4 equal portions.
- Take one portion at a time and press it into a small bowl to shape it into a dome or half-moon sphere. Invert the bowl onto a plate, placing the molded mofongo at the center. Repeat the process with the remaining portions, serving each on individual plates.
- Arrange the carne frita around or on top of the mofongo, and drizzle with the garlic aioli.
Option 2: Serve in a Pilon (Mortar and Pestle)
- If you have multiple pilones (mortars and pestles), you can serve the mofongo directly from them.
- Press the mashed plantain into a dome shape using the pestle or a spoon, and create a small concave in the center.
- Fill the center with carne frita, or push the mofongo to one side of the pilón and fill the remaining space with carne frita. Don’t forget to top it all with garlic aioli before serving.Note: Mofongo is usually served with a side of homemade chicken broth but is optional. If using, serve ½ a cup on the side per serving of mofongo.How to Eat with Chicken Broth: Pour a little over the top of the mofongo as you eat it or dip each bite to keep it moist and add extra flavor.
Jenny Lynn says
The information provided is very clear and helpful. Delicious recipe! Thank you very much for your dedication and research by practice.
Cathy says
Thank you Jenny! Thank you for taking the time to comment and let me know how much you enjoyed this recipe!
Amanda Wren-Grimwood says
I’ve never tried this but it looks amazing. Can’t wait to give it a try,
Cathy says
Thank you! You must give it a try Amanda!
Jessica Formicola says
I made this fried pork for dinner last night and it was incredible! The whole family loved it and we already can’t wait to make it again!
Cathy says
That makes me so happy to hear Jessica! So happy you and your family loved it!
kim says
This was amazing! Such great flavor and way easier than I would have thought! Will definitely make again!
Cathy says
Ohh Thanks Kim! This comment makes my day!
Angela says
Mofongo is the best! I used to have it all the time when I lived in Miami. Your recipe looks incredible using the Carne Frita. Can’t wait to try it out.
Cathy says
Thanks Angela! Yes mofongo is truly a delicious dish especially with carne frita or criolla shrimp. Living in Miami must have been such a delicious culinary experience everyday!!
Gloria says
We are Mexican food lovers. This would be a great party recipe. So much fun enjoying the flavours of the world right in you own home.
Cathy says
Yes! Thank you! This Puerto Rican dish is exceptional!