Authentic Puerto Rican Mofongo with Garlic & Pork Bites
Mofongo Classic
Comforting mashed fried plantains with garlic and pork cracklings, served with warm shrimp broth.
Nutrition (per serving)
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
- Green plantains (peeled and cut into 1-inch pieces):4 pieces
- Vegetable oil (for frying):2 cups
- Garlic cloves (peeled):6 pieces
- Extra-virgin olive oil:3 tbsp
- Unsalted butter:2 tbsp
- Pork cracklings (chicharrón) (optional, chopped):4 oz
- Shrimp or chicken broth (warm, for serving):2 cups
- Kosher salt (plus more to taste):1 tsp
- Black pepper:1/2 tsp
- Fresh cilantro (chopped, optional):2 tbsp
- Lime wedges (for serving):4 pieces
Instructions
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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.
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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.
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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.
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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.
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Taste and adjust seasoning. If the mofongo feels dry, splash in 1–2 tsp warm broth or olive oil to loosen it.
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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.
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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.
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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.
