Mofongo con Chicharrón: Classic Puerto Rican Plantain and Pork Crisp
A beloved Puerto Rican side dish made from mashed green plantains mixed with garlic, pork cracklings, and a touch of broth, resulting in a flavorful and satisfying accompaniment to any meal. This puerto rican-inspired one pot ready in about 40 minutes pairs (60ml) vegetable oil, minced (10g) garlic, finely chopped (75g) pork cracklings for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large (680g), peeled and cut into 1-inch chunks green plantains
- 1/4 cup (60ml) vegetable oil
- 2 cloves, minced (10g) garlic
- 1/2 cup, finely chopped (75g) pork cracklings
- 1/4 cup (60ml) chicken broth
- 1/2 teaspoon (2.5g) salt
- 1/4 teaspoon (1.25g) black pepper
- 1/4 cup (60ml) olive oil
Instructions
- Step 1: Place 4 large peeled and 1-inch cut green plantains in a large pot of boiling salted water, cover, and simmer for 15 minutes until tender. Drain the plantains well.
- Step 2: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Add the drained plantain chunks and fry until golden brown and crispy (5-7 minutes), turning occasionally.
- Step 3: In a mortar or food processor, combine the fried plantains, 2 minced garlic cloves, 1/2 cup finely chopped pork cracklings, 1/4 cup chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash until smooth and well combined.
- Step 4: Transfer the mofongo to a plate, shape into a patty, and serve with a drizzle of 1/4 cup olive oil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mofongo con Chicharrón: Classic Puerto Rican Plantain and Pork Crisp take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mofongo con Chicharrón: Classic Puerto Rican Plantain and Pork Crisp?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (60ml) vegetable oil from drying out.
Can I substitute ingredients in Mofongo con Chicharrón: Classic Puerto Rican Plantain and Pork Crisp?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mofongo con Chicharrón: Classic Puerto Rican Plantain and Pork Crisp for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mofongo con Chicharrón: Classic Puerto Rican Plantain and Pork Crisp?
Puerto Rican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
