Mofongo con Chicharrón (Mashed Fried Plantains with Crispy Pork)

Method

1. 1

   Fry the pork belly chunks slowly in a dry pan until the fat renders and the pieces turn deeply crisp; drain and chop into small cracklings.

2. 2

   Fry the plantain slices in the vegetable oil at moderate heat until golden and tender all the way through, about 8 minutes.

3. 3

   Pound the garlic with a pinch of salt and the olive oil into a rough paste in a mortar (or pulse in a food processor).

4. 4

   Add the fried plantain and half the pork cracklings to the mortar in batches, pounding and folding until mashed but still textured.

   💡 Mofongo should hold peaks like stiff mashed potato — pound it past that and it turns into paste.

5. 5

   Pack the mash into a bowl to mold it, then unmold onto a plate and top with the remaining cracklings.

6. 6

   Pour a little warm chicken stock around the base to keep it moist, and serve immediately.