2004. MOFONGO (PUERTO RICAN PLANTAIN BALLS with CHICHARRON and BACON)

makes 4 servings


4 green plantains
2 cups canola or olive oil
Kosher salt to taste
6 garlic cloves
2 tablespoons extra virgin olive oil
1 pound crisp fried pork rinds, also known as chicharrón
1 slice of bacon, cooked
1 cup low-sodium chicken stock

Peel plantains and cut into one-inch slices.

In a large saucepan or deep fryer, heat oil to 350 degrees. Add plantain slices in two batches and fry for 7 minutes, turning once, until light golden but not browned. Drain on paper towels.

In a large mortar or big bowl, crush garlic cloves with pestle or the back of a spoon and sprinkle with salt. Add olive oil to the mixture and keep pounding until it's well incorporated. Transfer to a small bowl.

In the same mortar or bowl, crush half of the fried plantain slices with half of the pork rinds, 1/2 slice of cooked bacon, and half the garlic aioli and pound or smash together. Add up to 1/2 cup chicken stock as needed, to make it moist.

Spoon the mixture and shape into two-inch balls. Repeat with remaining ingredients and keep in warm oven until ready to serve. Top with more crushed chicharrón, or cilantro if you wish.


bacon recipe courtesy of: Chef Sergio Remolina, The Culinary Institute of America | Epicurious.com, October 2010