Mofongo Rellenos with Mojo Sauce
Crispy fried plantains filled with garlic and pork, served with a tangy citrus-based sauce. This puerto rican-inspired mexican ready in about 55 minutes blends medium, fried and sliced plantains, cubed pork belly, minced garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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, fried and sliced plantains
- 1/2 lb, cubed pork belly
- 3 cloves, minced garlic
- 1 small, diced onion
- 2 large, juiced lime
- 1 large, zested and juiced orange
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a skillet, heat 2 tbsp olive oil over medium heat. Sauté 3 minced garlic cloves and 1 diced onion for 3 minutes until softened.
- Step 2: Add 1/2 lb cubed pork belly and cook for 5 minutes until browned. Stir in 1 tsp salt and 1/2 tsp black pepper. Cook for 2 more minutes, then transfer to a bowl.
- Step 3: In a separate pan, fry 4 sliced plantains until golden and crispy. Stuff each plantain with 1/4 cup pork mixture. In a small bowl, whisk together 2 lime juices, 1 orange juice, 1 orange zest, and 1/4 cup water. Serve the mofongo rellenos with the citrus sauce drizzled on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mofongo Rellenos with Mojo Sauce take to make?
Total time is about 55 minutes (35 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Mofongo Rellenos with Mojo Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Mofongo Rellenos with Mojo Sauce?
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 Rellenos with Mojo Sauce 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 Rellenos with Mojo Sauce?
Puerto Rican mexican 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
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
