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Meat, Americas

Pork mofongo with broth

Pork mofongo is a Puerto Rican dish made from fried green plantain mashed with garlic, served with crispy pork cubes and a warm broth. For 4 people, it takes 55 minutes at a medium difficulty level, for about €3.20 per serving. The key to success is mashing the plantains while they're still hot, the only way to get a smooth, dense texture.

Mofongo is fried green plantain mashed with garlic, a classic Puerto Rican dish, served here with crispy pork and its broth.

Pork mofongo with broth
Total time
55 min
Difficulty
Medium
Cost per person
€3.20
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Mofongo starts with a surprising texture. Fried green plantain, once mashed with raw garlic and a drizzle of olive oil, turns into a dense, savory paste, somewhere between rustic mashed potatoes and a fritter, with little bits of crispy bacon running through it. The raw garlic gives it real bite, nothing like the mild sweetness of a classic mashed potato.

This is a generous dish to make on a weekend, when you have time to fry, mash and plate without rushing. The pork, marinated with oregano and lime, adds crunch and brightness, and pouring the broth at the table keeps the mofongo from turning soft too soon. Kids generally enjoy the pork and broth version, as long as you go easy on the garlic for their taste.

The ingredients

4 people

Fruits and vegetables

  • Green plantains 4
  • Garlic 6 cloves
  • Lime 1
  • Fresh cilantro 4 sprigs

Butcher

  • Pork shoulder 600 g
  • Bacon lardons 100 g

Pantry

  • Frying oiloften in the pantry 40 cl
  • Olive oiloften in the pantry 4 tbsp
  • Chicken brothoften in the pantry 40 cl
  • Oreganooften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cut the pork into cubes, season with salt, pepper, oregano and a bit of garlic, then let it marinate. 10 min

    Add a splash of lime juice to tenderize the meat.

  2. Fry the pork in a little oil until crispy, then set aside. 15 min

    Don't stir too often, it needs to crisp up on each side.

  3. Peel the plantains, cut them into chunks and fry them in hot oil until tender and golden. 12 min

    No need to let them turn dark, they just need to be tender.

  4. Mash the hot chunks in a large bowl with the crushed garlic, olive oil, golden bacon and salt, then shape into balls. 5 min

    The more you work the mash, the creamier it gets.

  5. Heat the broth with the remaining garlic. Serve the mofongo with the pork and a bit of broth, topped with cilantro.

    Pour the broth at the table so the mofongo doesn't go soft.

Our tips to get it right

  • Pick plantains that are very green and firm, they hold up better in the fryer and give you a firmer mofongo.
  • Make the broth and crush the garlic while the pork marinates, you'll save time when it's plating time.
  • Use a wooden pestle or a large mortar, it works much better than a fork for an even, smooth texture.

The variations

  • Swap the pork shoulder for chicken marinated the same way, for a milder mofongo.
  • For a vegetarian version, skip the pork and bacon, and use vegetable broth instead of chicken broth.
  • For kids in a hurry, shape smaller balls and cut the pork into very small pieces so it's easier to chew.

What to serve it with

  • An avocado and tomato salad
  • A sparkling lime drink
  • Extra lime wedges on the side

Storage

Pork mofongo keeps for 2 days in the fridge in a sealed container, with the pork and broth stored separately. It doesn't freeze well, the plantain turns grainy once thawed. Reheat it gently in the microwave or over steam with a splash of broth to bring back its softness.

Questions about this dish

Can I use a different type of banana instead of plantain?

No, you need firm, green plantains. A ripe plantain or a regular banana won't give you the same texture once fried and mashed.

Can you make mofongo ahead of time?

It's best to mash and shape it right before serving, since the texture firms up as it cools. You can, however, prepare the pork and broth a few hours in advance.

What if the mofongo turns out too dry?

Add a little olive oil or a spoonful of hot broth while mashing, that's usually enough to bring back the softness.

How do you tone down the raw garlic for kids?

Cut back the garlic in the mash itself and save most of it to flavor only the broth poured at the table.

How long does it take to make a pork mofongo with broth?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a pork mofongo with broth?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pork mofongo with broth cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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