Garlic Plantain Mash with Braised Pork — Mofongo with Braised Pork and Sofrito
A Puerto Rican-Spanish classic, fried plantain mashed with garlic and chicharrón in the Afro-Caribbean mofongo tradition then crowned with a slow-braised pork sofrito so the Spanish sauce technique and the West African plantain heritage meet in one deeply satisfying bowl.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and cut 4 medium plantains into 2cm rounds. Dice 1 onion and 1 red pepper finely. Grate 4 cloves garlic and 6 cloves garlic separately. Crush 60g pork crackling. Cut 360g pork shoulder into 2cm cubes.
Sear
Heat 2 tbsp neutral oil in a large saucepan over high heat. Working in two batches if needed to avoid crowding, sear pork cubes 2–3 minutes per batch until browned on all sides. Remove and set aside.
Build
Reduce heat to medium. Add diced onion and pepper, cook 4–5 minutes until softened. Stir in 4 cloves grated garlic, tomato paste, smoked paprika, cumin, and oregano for 1–2 minutes until fragrant. Return all pork, add 400ml stock and 1 tbsp salt.
Braise
Simmer uncovered over medium heat 30–35 minutes until pork is tender and sauce is thick and glossy. While pork braises, heat 800ml frying oil to 160°C in a large, deep pan or pot. Fry plantain rounds in batches 3–4 minutes until pale golden and tender. Drain and smash flat with a spatula.
Fry
Increase oil to 180°C. Fry smashed plantains in batches 2–3 minutes until deeply golden and crisp. Drain on a wire rack. While hot, transfer to a mortar (working in batches if needed) with 6 cloves grated garlic, crushed pork crackling, 3 tbsp olive oil, and salt to taste. Pound vigorously until cohesive with texture.
Mash and plate
Press each mofongo portion into a small bowl, invert onto a plate to form a dome. Spoon braised pork sofrito over and around. Scatter fresh coriander on top. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.