Garlic Mofongo with Fried Green Plantains and Chicharrones

What you need

• 3 green plantains, firm and fully green
• 750 ml (3 cups) vegetable oil, for frying
• 4 cloves garlic, peeled
• 1 tsp salt
• 2 tbsp olive oil
• 50 g (1 cup) chicharrones, crispy fried pork rinds, roughly crushed
• 120 ml (1/2 cup) chicken stock, warm, as needed

Method

Restated from the original video

1. 1

   Heat the vegetable oil in a deep heavy pot to 175 °C (350 °F).

2. 2

   Cut both ends off the plantains, slit the skin lengthwise and peel it away. Slice them into rounds 2.5 cm (1 in) thick.

3. 3

   Fry the plantains in batches, turning once, until pale gold and tender right through, 8-10 min. A knife should slide in with no resistance.

4. 4

   Lift them onto paper towels to drain.

5. 5

   While they fry, pound the garlic with the salt in a large mortar (pilón) to a paste, then work in the olive oil.

6. 6

   Add a third of the hot plantains and a third of the chicharrones to the mortar. Pound until mashed but still a little chunky.

7. 7

   If the mash feels dry or crumbly, work in a spoonful of the warm chicken stock.

8. 8

   Repeat with the remaining plantains and chicharrones, a batch at a time, and taste for salt at the end.

9. 9

   Press the mofongo into a small bowl, then turn it out onto a plate as a dome.

10. 10

    Serve hot, with the rest of the chicken stock spooned around it.

Imported from salimaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.