Mofongo is a signature Puerto Rican dish that incorporates local ingredients and traditional cooking techniques. Served in a plethora of forms, mofongo at it’s simplest is cooked mashed plantains mixed with pork (usually bacon or pork rinds) and garlic, then served with a broth of some sort. Meant to be hearty and savory, this is my very loose interpretation of this beloved dish. This heavily deconstructed version of mofongo removes a lot of the deep frying involved and some undesirable ingredients.
3 lbs. of ground pork
1tbsp sea salt
1 tbsp crushed black pepper
1 tbsp cayenne pepper
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp ground fennel
1 tbsp dried parsley
1 tbsp thyme
½ cup of almond flour
In a large mixing bowl beat eggs until completely smooth.
Add pork to the mixing bowl, and using your hands mix the eggs and pork until nice and sticky.
Begin to mix all of your spices into the pork until evenly distributed.
Pour almond flour into the spiced pork mixture and mix well.
Cover and place in the refrigerator (between 4-24 hours) to allow spices to settle and meat to hold its shape well.
After allowing pork mixture to rest in the refrigerator take out and form into balls.
Flatten balls into patties and place into a heated frying pan.
Brown both sides then place patties into a baking dish and cook for 8-10 minutes at 325°.
2 tsp pure vanilla extract
4 tbsp of coconut oil (melted and cooled to room temperature)
Pinch of sea salt
1 tbsp of cinnamon
½ tsp of baking soda
Extra coconut oil for frying
With a blender, food processor, or hand mixer mix plantains and eggs until they reach a smooth consistency.
Add the vanilla, coconut oil, salt, cinnamon, and baking soda to mixture and blend until incorporated well.
In a heated frying pan place a liberal amount of coconut oil to melt.
Once the coconut oil has melted ladle your plantain mixture into the center of the pan.
Allow your pancake to cook for between 3-5 minutes or until bubbles start to form on top of the pancake.
Flip the pancake and allow to cook for another 1-2 minutes.
You’ll probably need to add more coconut oil after you finish each pancake so keep a good amount on the side.
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