Authentic Puerto Rican Mofongo with Garlic & Pork Bites

Published: February 23, 2026
Jimmy JohnsonJimmy Johnson
Categories: Vegetables, Caribbean, Pork
Tags: Comfort Food, Dinner, easy, Caribbean, Puerto Rican, Plantains
A professional, appetizing food photography shot of Puerto Rican Mofongo with garlic and pork cracklings. A dome of golden mashed fried green plantains studded with crunchy pork bits and ribbons of garlic, plated on a rustic ceramic dish with a small bowl of clear shrimp broth and lime wedges on the side. Visible ingredients: green plantains, garlic, pork cracklings (chicharrón), olive oil, butter, cilantro garnish. Cuisine style: Puerto Rican / Caribbean, homey comfort food. Presentation: warm, intimate, restaurant-quality plating with natural soft lighting, shallow depth of field, and a touch of steam rising from the broth. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Mofongo Classic

Mofongo is comfort in a bowl — mashed green plantains fried until golden, then crushed with fragrant garlic, olive oil and a little butter until silky and studded with crunchy pork cracklings. It’s a beloved Puerto Rican dish that’s humble, hands-on, and wildly satisfying; every bite balances starch, garlic, and porky crunch.

This recipe keeps things simple and friendly for home cooks: fry the plantains, mash them with a garlicky oil, fold in pork bits, shape into a dome, and ladle warm shrimp or chicken broth alongside. Serve with lime and cilantro and watch everyone dig in.

Ingredients

  • 4 pieces Green plantains (peeled and cut into 1-inch pieces)
  • 2 cups Vegetable oil (for frying)
  • 6 pieces Garlic cloves (peeled)
  • 3 tbsp Extra-virgin olive oil
  • 2 tbsp Unsalted butter
  • 4 oz Pork cracklings (chicharrón) (optional, chopped)
  • 2 cups Shrimp or chicken broth (warm, for serving)
  • 1 tsp Kosher salt (plus more to taste)
  • 1/2 tsp Black pepper
  • 2 tbsp Fresh cilantro (chopped, optional)
  • 4 pieces Lime wedges (for serving)

Instructions

  1. Heat oil in a heavy pot to 350°F (use a thermometer) over medium-high heat. Fry plantain pieces in batches until golden and cooked through, 4–6 minutes per batch. Drain on paper towels.

  2. While plantains fry, pulse or finely crush 4 garlic cloves with 2 tbsp olive oil and a pinch of salt until a rough paste forms. Set aside.

  3. In a mortar and pestle (pilón) or a sturdy bowl with a wooden pestle/metal spoon, add fried plantains, garlic-oil paste, butter, and a pinch of salt and pepper.

  4. Mash and press the mixture until it comes together but still has texture — you want it moist, not a paste. Add 2 oz chopped pork cracklings now if using and fold in.

  5. Taste and adjust seasoning. If the mofongo feels dry, splash in 1–2 tsp warm broth or olive oil to loosen it.

  6. Form the mofongo into individual domes by packing it firmly into a small bowl or using a wet bowl and turning it out onto plates. Sprinkle remaining chopped pork cracklings on top.

  7. Warm the shrimp or chicken broth and ladle a few tablespoons to the side of each dome (or pour over for a soupy presentation). Garnish with cilantro and serve with lime wedges.

  8. Serve immediately while hot, encouraging diners to squeeze lime over the mofongo and dip spoonfuls into the flavorful broth.

Tips & Notes

  • Use firm green plantains — they mash best and give the traditional texture. Ripe yellow plantains will be too soft and sweet.
  • If you don't have a pilón, a sturdy bowl and a wooden pestle or the back of a heavy spoon work fine; the technique is about pressure and rhythm.
  • Fry in small batches so the oil temperature stays steady and the plantains brown evenly; reuse oil once strained for another batch if desired.