Traditional Dominican Food

Mofongo

If you are heading north to El Cibao, quickly stop in Moca and get yourself a Mofongo before you miss the chance. And hear me out: you don't want to do that. The Mofongo is a garlic-flavored artisan dish with mashed fried green plantains and pork rind mixed in and served in a pilon. This handcrafted work of culinary art is a top-notch, flavorful experience.

Ingredients

4 green plantains

1 lb of chicharrón (crunchy pork skin)

3 garlic cloves, mashed

4 tsp of olive oil

2 cups frying oil

Steps

1. Peel the plantains and cut them into 1 ½-inch slices.
2. Place them in salted water for 15 minutes to soak. Drain on a cloth.
3. Fry the plantains in 350°F oil (medium-low heat) for about 12 minutes until just golden
4. Do not let them get very brown; otherwise, they won't mash well. Drain on paper towels.
5. Mash in a mortar and pestle in batches with some of the mashed garlic, olive oil, and some chicharrón.
6. Shape into four domes, one per serving. Serve as is or with broth or meat.