For 4-6 servings

Ingredients

4 green plantains, peeled and cut into ½ inch slices
oil (for deep frying)
4 oz pork crackling (chicharrones), chopped
1 tbpn chopped garlic
1 tbpn olive oil
Salt to taste
Chopped fresh cilantro leaves (to garnish)
2 cups deeply flavoured beef stock or chicken stock

Preparation

Warm stock in saucepan over a low heat.

Bring at least 2 inches of oil to about 350 F degrees in a deep skillet.

Cook or warm chicharrones until crisp; remove from heat and drain.

Deep fry the plantains until golden brown and slightly crispy. Remove from oil.

Oil the inside of a wooden mortar and pestle with olive oil. While the plantains are still hot place them in the mortar and mash them with the garlic and the chicharrones. Add salt to taste. You may have to work in batches

With the aid of a spoon, remove the mofongo from the mortar and flip into a deep plate or soup bowls, douse with broth, garnish with cilantro and serve immediately.