Mofongo con Carne Frita

5 from 7 votes

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!

Prep Time30

Cook Time30

Total Time1

Course: Dinner, Lunch

Cuisine: Puerto Rican

Servings:

Calories: 1313kcal

Author: Catherine Arena

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.

Notes

Recipe Notes:

Marinade for Pork: If using garlic cloves instead of garlic puree, add the cloves, with all the other marinade seasonings to a blender and blend until smooth and a paste forms.

Nutrition