Pan-Fried Mofongo with Garlic and Chicharrón

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

Classic Puerto Rican mofongo made from fried plantains mashed with garlic and crispy chicharrón, pan-fried to golden brown. This caribbean-inspired pork ready in about 40 minutes pairs garlic cloves, minced, pork chicharrón, chopped, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 20 min Cook: 20 min Serves 4 Caribbean cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 cups vegetable oil in a deep skillet over medium-high heat until shimmering. Fry 3 medium peeled and sliced green plantains in batches for 4-5 minutes until golden and tender. Drain on paper towels.
  2. Step 2: In a mortar and pestle or sturdy bowl, mash the fried plantains with 5 minced garlic cloves, 1 cup chopped pork chicharrón, and 1 tsp salt until combined but still chunky.
  3. Step 3: Form the mashed mixture into 4 round patties. Heat 2 tbsp olive oil in a nonstick skillet over medium heat. Pan-fry the mofongo patties for 3-4 minutes per side until crisp and golden brown on the outside.
  4. Step 4: Drizzle 1/4 cup chicken broth over the mofongo patties just before serving to add moisture and extra flavor.

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Frequently asked questions

How long does Pan-Fried Mofongo with Garlic and Chicharrón take to make?

Total time is about 40 minutes (20 min prep + 20 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 Pan-Fried Mofongo with Garlic and 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 garlic cloves, minced from drying out.

Can I substitute ingredients in Pan-Fried Mofongo with Garlic and 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 Pan-Fried Mofongo with Garlic and 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 Pan-Fried Mofongo with Garlic and Chicharrón?

Caribbean pork 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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