Mofongo

Plantains are a staple across the African diaspora, showing up in both their ripe and unripe glory in a wide range of cultures. Mofongo is a garlicky, salty green-plantain-based dish hailing from the island of Puerto Rico, though it has woven itself into the cultural fabric of the Dominican Republic and parts of Cuba as well. This classic rendition is made with plantains that are sliced, soaked in salted water to begin their softening process, then fried and mashed with garlic and crispy chicharron in a pilón, a wooden mortar and pestle. This mofongo recipe includes directions for making homemade chicharrones, but you can substitute with 8 ounces of store-bought (we like La Visita brand). If making your own, start by braising fresh pork belly in a bath of citrus juices and earthy spices, cooking it down until the pork has absorbed the liquid and some of the fat from the skin has cooked out. The pork belly is then fried, skin-side down, until deep golden brown and crispy-skinned. The chicharrones are a signature textural component of mofongo, and when made fresh, the contrast of tender meaty bits against crackly pieces of skin creates a unique texture that represents the true essence of the dish. Traditionally, mofongo is often coupled with a bright red shrimp stew (camarones guisados) or an herbaceous chicken broth (caldo de pollo).

Note: Using freshly fried, meaty, tender chicharron (as opposed to the dried packaged variety for snacking sometimes called for in mofongo recipes) makes for better texture. This can be found in Latin grocery stores, typically near the prepared foods and baked goods.