Mofongo de Plátano con Chicharrón
Creamy smashed green plantains layered with crispy fried pork belly and garlic, a beloved Puerto Rican comfort food. This puerto rican-inspired vegetarian ready in about 45 minutes pairs green plantains, pork belly, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 medium green plantains
- 8 oz pork belly
- 4 cloves garlic
- 1/2 cup onion
- 3 tbsp olive oil
- 1/2 tsp paprika
- 1 tsp salt
- 2 tbsp fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Peel and slice green plantains into 1-inch thick rounds, then fry in 2 inches of hot olive oil (350°F) until golden and tender, about 4 minutes per side; drain on paper towels and cool slightly.
- Step 2: While plantains cook, dice pork belly into 1/2-inch cubes, then season with 1/2 tsp paprika and 1/2 tsp salt. Heat 1 tbsp olive oil in a skillet over medium-high heat, add pork belly, and cook for 8-10 minutes until edges are crispy and golden.
- Step 3: Mince 4 garlic cloves and 1/2 cup diced onion, then heat remaining 1 tbsp olive oil in a small pan over medium heat. Sauté garlic and onion for 3 minutes until soft and fragrant, then stir in 1/2 tsp salt and cook for 1 more minute.
- Step 4: In a large bowl, mash cooled plantains with a potato masher until smooth but still slightly chunky, then fold in the garlic-onion mixture and 2 tbsp chopped cilantro.
- Step 5: Press the mofongo mixture into a greased ramekin, unmold onto a plate, and top with crispy pork belly pieces, serving warm.
Frequently asked questions
How long does Mofongo de Plátano con Chicharrón take to make?
Total time is about 45 minutes (20 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 de Plátano con Chicharrón?
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 green plantains from drying out.
Can I substitute ingredients in Mofongo de Plátano con Chicharrón?
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 de Plátano con Chicharrón 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 de Plátano con Chicharrón?
Puerto Rican vegetarian 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
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
