Mofongo

Ingredients

• 4 green plantains – peeled, cut into 1-inch rounds
• 4 cups vegetable oil – for frying
• 2 cups chicken broth – warmed
• 4 cloves garlic – peeled
• 1 tsp kosher salt
• 2 tbsp olive oil
• 6 ounces pork cracklings – roughly chopped

Instructions

1. Peel and cut the green plantains into 1-inch rounds.
2. Heat the vegetable oil in a heavy pot to 350°F. Fry the rounds in batches until tender and pale golden, 8–12 minutes. Drain on paper towels.
3. Warm the chicken broth in a small saucepan over low heat until steaming, 3–5 minutes; keep warm.
4. In a large mortar (pilón), pound the garlic with the kosher salt to a coarse paste.
5. Add half of the fried rounds to the mortar, drizzle in the olive oil, and mash until chunky. Add the pork cracklings and the remaining rounds; mash together, moistening a little at a time with the warm broth until the mixture is cohesive but still textured, 2–3 minutes.
6. With damp hands, pack and shape the mash into 4 tight mounds (or press into a small bowl and invert onto plates). Serve immediately with the remaining warm broth alongside for dipping or spooning around.