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