Mofongo

Instructions

1. Prepare the plantains
   Peel the green plantains and cut them into 1-inch chunks. Place them in a bowl of salted water to prevent browning while you prepare the other ingredients.
2. Fry the plantains
   Heat about 2 inches of oil in a large, deep skillet to 350°F (175°C). Drain the plantain pieces and pat them dry with paper towels. Fry the plantains in batches until they are golden and slightly crispy on the outside but still soft inside, about 3-4 minutes. Transfer to a paper towel-lined plate to drain excess oil.
3. Prepare the garlic mixture
   In a small pan, heat 1/4 cup olive oil over medium heat. Add the minced garlic and sauté until fragrant but not browned, about 1 minute. Remove from heat and set aside.
4. Mash the plantains
   Using a pilón (wooden mortar and pestle) or a large bowl with a potato masher, mash the fried plantains while they're still warm. Add the crushed pork cracklings, sautéed garlic with oil, salt, and pepper. Continue mashing and mixing until all ingredients are well incorporated but still somewhat chunky.
5. Add moisture
   Gradually add the chicken broth while continuing to mash, until the mixture reaches your desired consistency. If using butter, add it now while the mixture is still hot so it melts in completely.
6. Shape the mofongo
   To form traditional mofongo shapes, lightly oil a small bowl. Pack the plantain mixture into the bowl, pressing firmly. Invert the bowl onto a serving plate and carefully lift to release the mofongo in a dome shape. Alternatively, shape by hand into balls or simply serve in mounds.
7. Garnish and serve
   Sprinkle with chopped cilantro and serve immediately with lime wedges on the side. Mofongo is traditionally served with a small bowl of broth or sauce for dipping, or topped with shrimp, chicken, or pork.