Ingredients

• 3-4 Green large platains
• 4-6 cloves of garlic mashed into a paste
• ½ to 1 cup of crispy pork cracklings.
• ¼ cup extra-virgin olive oil and optional butter or chicken broth for moisture.
• Kosher salt and black pepper or taste.
• Vegetable or canola oil.

Instructions

1. Cut the ends off the plantains and score the skin lengthwise to peel them. Slice into 1-inch rounds
2. Heat about 2 inches of oil to 350°F (175°C). Fry the plantain slices for 5–7 minutes until they are golden and tender but not browned or hard. Drain on paper towels
3. In the pilón, mash the garlic cloves with a pinch of salt and a tablespoon of olive oil until a paste forms.
4. Add a few pieces of fried plantain at a time to the mortar. Mash them into the garlic paste, adding pieces of chicharrón as you go. If the mixture feels too dry or tough, add a small amount of warm chicken broth or butter until it reaches a "mashed potato-like" state.
5. Form the Mofongo into a ball, using your hands, or press it into a small grease bowl.