Dinner
Mofongo with Braised Pork and Sofrito
A Puerto Rican-Spanish classic, fried plantain mashed with garlic and chicharrón in the Afro-Caribbean mofongo tradition then crowned with a slow-braised pork sofrito so the Spanish sauce technique and the West African plantain heritage meet in one deeply satisfying bowl.
$5
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
892Calories
38gProtein
62gFat
58gCarbs
8gSugar
4gFiber
748mgSodium
98mgChol
0gSat Fat
Goes well with
Coquito
local
Medalla Light
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Peel and cut 2 medium plantains into 2cm rounds. Dice 0.5 onion and 0.5 red pepper finely. Grate 2 cloves garlic and 3 cloves garlic separately. Crush 30g pork crackling. Cut 180g pork shoulder into 2cm cubes.
2
Sear
Heat 1 tbsp neutral oil in a saucepan over high heat. Sear pork cubes 2–3 minutes until browned on all sides. Remove and set aside.
3
Build
Reduce heat to medium. Add diced onion and pepper, cook 4 minutes until softened. Stir in 2 cloves grated garlic, tomato paste, smoked paprika, cumin, and oregano for 1–2 minutes until fragrant. Return pork, add 200ml stock and 0.5 tsp salt.
4
Braise
Simmer uncovered over medium heat 25–30 minutes until pork is tender and sauce is thick and glossy. While pork braises, heat 400ml frying oil to 160°C. Fry plantain rounds 3–4 minutes until pale golden and tender. Drain and smash flat with a spatula.
5
Fry
Increase oil to 180°C. Fry smashed plantains 2–3 minutes until deeply golden and crisp. Drain on a wire rack. While hot, transfer to a mortar with 3 cloves grated garlic, crushed pork crackling, 1.5 tbsp olive oil, and 0.5 tsp salt. Pound vigorously until cohesive with texture.
6
Mash and plate
Press mofongo into a small bowl, invert onto a plate to form a dome. Spoon braised pork sofrito over and around. Scatter 5g fresh coriander on top. Serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g pork shoulder
- 2 tbsp2 tbsp neutral oil
- 11 medium onion
- 11 medium red pepper
- 10 cloves10 cloves garlic
- 3 tbsp3 tbsp tomato paste
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 400ml400ml chicken stock
- 2 tsp2 tsp fine sea salt
- 44 medium green plantains
- 800ml800ml neutral oil
- 60g60g pork crackling
- 3 tbsp3 tbsp olive oil
- 10g10g fresh coriander
- 22 lime
