---
title: Mofongo con Chicharrón (Mashed Fried Plantains with Crispy Pork)
servings: 4
prep time: 20 minutes
cook time: 25 minutes
source: https://mycibora.com/recipes/mofongo-con-chicharron
---

Fry the @pork belly{250%g} chunks slowly in a dry pan until the fat renders and the pieces turn deeply crisp; drain and chop into small cracklings. ~{15%minutes}

Fry the @plantain{4} slices in the @vegetable oil{500%ml} at moderate heat until golden and tender all the way through, about 8 minutes. ~{8%minutes}

Pound the @garlic{6%clove} with a pinch of salt and the @olive oil{2%tbsp} into a rough paste in a mortar (or pulse in a food processor).

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

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

Pour a little warm @chicken stock{250%ml} around the base to keep it moist, and serve immediately.