Plantain and Pork Mofongo
A hearty Puerto Rican staple featuring crispy fried green plantains mashed with savory pork, garlic, and olive oil for a rich, textured dish. This puerto rican-inspired soups ready in about 50 minutes pairs green plantains, pork shoulder, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 2 large green plantains
- 1/2 lb pork shoulder
- 4 cloves garlic
- 3 tbsp olive oil
- 1 tsp salt
- 1/4 cup chopped cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Slice 2 large green plantains into 1/2-inch rounds. Toss with 2 tbsp olive oil and 1/2 tsp salt, spreading them on a baking sheet. Roast for 20-25 minutes until golden and crispy.
- Step 2: While plantains roast, heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 lb cubed pork shoulder and 2 minced garlic cloves. Cook for 10-12 minutes until pork is browned and fat is rendered.
- Step 3: In a large bowl, mash roasted plantains with a fork until coarse. Add cooked pork, remaining 1 tbsp olive oil, 1/2 tsp salt, and chopped cilantro. Mix until well combined and serve immediately.
Frequently asked questions
How long does Plantain and Pork Mofongo take to make?
Total time is about 50 minutes (25 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 Plantain and Pork Mofongo?
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 Plantain and Pork Mofongo?
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 Plantain and Pork Mofongo 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 Plantain and Pork Mofongo?
Puerto Rican soups 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
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
