Mofongo-Inspired Fried Plantain and Garlic Mash with Chicharrón

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic Puerto Rican side of crispy fried plantains mashed with garlic and pork cracklings for a rich, crunchy texture. This Latin American-inspired quick recipe, ready in about 30 minutes, pairs green plantains, garlic cloves, pork cracklings (chicharrón) 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: 15 min Serves 4 Latin American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel 3 large green plantains and cut into 1-inch thick rounds. Heat 4 cups vegetable oil in a deep skillet over medium heat to 350°F.
  2. Step 2: Fry plantain rounds in batches for 4-5 minutes until golden and tender but not crispy. Remove and drain on paper towels.
  3. Step 3: In a mortar and pestle or sturdy bowl, mash the warm plantains with 5 minced garlic cloves, 1 tsp salt, and 2 tbsp olive oil until a coarse, chunky consistency remains.
  4. Step 4: Fold in 1 cup chopped pork cracklings (chicharrón) for crunch and flavor.
  5. Step 5: Form the mixture into small rounded mounds and serve warm as a side dish to grilled meats or stews.

Frequently asked questions

How long does Mofongo-Inspired Fried Plantain and Garlic Mash with Chicharrón take to make?

Total time is about 30 minutes (15 min prep + 15 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-Inspired Fried Plantain and Garlic Mash with 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-Inspired Fried Plantain and Garlic Mash with 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-Inspired Fried Plantain and Garlic Mash with 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-Inspired Fried Plantain and Garlic Mash with Chicharrón?

Latin American quick meals 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.

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