This is an authentic Dominican mofongo recipe. Mofongo is said to have been created in Puerto Rico. Mofongo is now a staple in the Dominican Cuisine.

Prep Time: 5-10 minutes
Servings: 2-4 depends on the size of the balls
Cooking Time: 30-45 minutes
Cooking Tools: Deep Fryer or deep Skillet

4 green plantains,
6-8 cups of water & 1/2 tablespoon of salt
1 teaspoon of salt
Olive oil
4 cloves of garlic, finely minced
Oil for deep frying
¼ lb of Pork rind, cut into very small cubes
1/4 teaspoon of oregano
1 lime

TIP: If plantains have been in the refrigerator or are not at room temperature, place them in a bowl with hot tap water for a few minutes. This, makes it easier for you peel

TIP: You can choose your filling: Shrimps, Bacon, Chicken, Mozzarella Cheese, Lobster

TIP: Mofongo needs to be served hot, as it tends to harden as it gets cold

Chicharron de Puerco or Pork Crackling

Season the pork rinds with limejuice, oregano, salt and pepper. Marinated for at least 1/2 hour

In a frying pot,  heat sufficient oil, deep fry the pork until golden.

Set aside and let cool. Shred or chop


In a small skillet, heat oil and saute gallic for 2 minutes. Set aside.

Cut both ends of the plantains. Make a shallow slit along the length of the plantain.  (See picture Instructions)

Remove peel using your thumb to pull away the peel.

Cut them in slices of 1” thick and soak them in water with salt for 15 minutes to remove stain (mancha)

Deep fry them in hot oil using a deep fryer or deep skillet. If using a skillet, used sufficient oil to cover plantains

Fry the plantains until they turn light golden brown. Set aside on paper towel

Using a plantain presser or Tostonera , press each slice until it’s flat

Refry in small bunches for 30 seconds. Set aside in a paper towel

Using an extra large  mortar and pestle  place 2 tablespoon of olive oil, pork and garlic. Place some of the fry plantains and and mash until well blended. Add olive oil, while mashing, to keep it moist and soft.

Shape mofongo into a ball and serve hot with your favorite meat gravy, salad and a scoop of rice

Mortar & Pestle