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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
