Smoked chicharrón mofongo!

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Hello friends and fellow foodies!

As you may well know by now, here at el fogoncito we just looove mofongo and are always in pursuit of the perfect version of it. We never cease to reinvent it and recreate it!

A few days ago I was taking one of those “inspirational walks” through the supermarket and found some smoked pork skins that I thought would be good to get the lard out and prepare a recipe which I intend to share later.

smoked chicharron mofongo

So I fried the smoked pork skins and they made some amazing chicharrones (crunchy fried pork skins)

After having a few I thought about how great a smoked pork chicharron mofongo would be and I was not mistaken!



  • Smoked pork skins
  • ½ cup chicken broth (you can also make some with a dissolved bouillon cube)
  • Mashed garlic.
  • Plantains.
  • Salt.


Fry your pork skins until very crunchy. The resulting fat is excellent for frying tostones and for other lard requiring recipes.

Pilon (wooden mortar and pestle)

Fry your plantains well. The original mofongo recipe calls for roasted plantains, but it takes long, so if you’re not very patient just fry them well.

Mash your plantain in a pilon along your pork skins, garlic, salt and a little bit of chicken broth.

Enjoy and stay tuned! Next week we bring a big surprise!


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About Arturo Féliz-Camilo

Escritor. Consultor. Historiador. Cocinero tradicional Dominicano. (Writer. Consultant. Historian. Dominican traditional food cook)
This entry was posted in From the culinary lab, Traditional Dominican Food and tagged , , , , , , . Bookmark the permalink.

9 Responses to Smoked chicharrón mofongo!

  1. Louise says:

    Oh how I adore mofongo Arturo. Yours looks heavenly. I’ll be saving this recipe for sure!

    Thanks for sharing…

  2. billpeeler says:

    Pork skins with plantains? That really does sound delicious!

  3. Ivan says:

    Mofongo is one of the most loved dishes in DR, aside from the rice and beans. lol. These look amazing.

  4. Karen says:

    We lived in Santo Domingo for six months and this was one of my husband’s favorite dishes. I’ve enjoyed going back through your posts, remembering all the wonderful food we ate while living there.

  5. Pingback: Meat scrapings and fried sweet potato | Dominican Heat

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