Recipe: Garlic mashed plantains | Mofongo

The most memorable dish I ate while in the Dominican Republic was the mofongo at Dial Bar & Lounge on our last day in Santo Domingo. It was comforting, simple, and yet incredibly delicious. You get the starchy, chewy earthiness from the plantains, the unctuous saltiness from the pork and jus, and the intense bite from the garlic—all mashed up in a big ball that you can eat out of a bowl with just a spoon or fork.I dream of this mofongo, and though I’ve also had it in Puerto Rico (where it is said to have originated), I found I liked the DR version more. Of course, I’m no mofongo connoisseur, and I only had two mofongos in San Juan, so what do I know? All I DO know is both PR and the DR like to compete over who has the better mofongo.Who do YOU think makes the better mofongo: Puerto Rico or the Dominican Republic? Where have you had the best mofongo of your life?

Recipe: Garlic Mashed Plantains | Mofongo

Notes: You could easily substitute the pork with shrimp, chicken, or beef instead for a variation.

Ingredients

• 1.5 lbs pork belly with skin, fat, and some meat, cubed
• oil for frying, divided
• 8 to 10 cloves garlic, minced
• 6 green (unripened) plantains, cut into 1” slices
• 2 tbsp extra virgin olive oil
• 1.5 c poultry stock + more for serving

Garnish:

• finely chopped cilantro

Instructions

1. Cook pork: In a large saucepan over medium heat on an outdoor burner, add pork and enough water to cover 1/2 the meat. Lower heat to medium-low and cook uncovered until water evaporates, fat renders, and pork browns, stirring occasionally to prevent sticking, approx 30 to 45m. Cool completely on wire racks lined with paper towels and reserve rendered lard.
2. Fry pork: Strain lard through mesh sieve and return to pot, adding oil as needed to cover bottom by 2”. Reheat to 375°F and fry pork until popped and blistered, approx 1 to 2m; transfer to wire racks lined with paper towels to cool, reserving lard.
3. Cook garlic & plantains: Soak plantains in cold salted water for 20m; drain and pat dry. In a wok or sauté pan, heat 2 tbsp lard and sauté garlic until fragrant; transfer to large bowl. Add lard and oil as needed to cover bottom by 3/4” and heat to 350°F; fry plantains until golden, approx 7m, flipping halfway through. Drain and transfer to bowl with garlic.
4. Make mofongo: Add cracklin’s, olive oil, and salt to taste to plantain mixture; mash until desired consistency is reached, adding stock as needed. Form into balls.
5. To serve, drizzle with additional stock and garnish with cilantro.

Yields: 6 to 8 servings