Mofongo con Chicharrón: Classic Puerto Rican Plantain and Pork Crisp

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, ready in about 40 minutes, pairs green plantains, vegetable oil, garlic 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.

Prep: 15 min Cook: 25 min Serves 4 Puerto Rican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Transfer the mofongo to a plate, shape into a patty, and serve with a drizzle of 1/4 cup olive oil.

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