- 2 very green plantains
- Frying oil
- 2 cloves garlic
- ½ teaspoon salt
- ½ cup pork cracklins, chopped
- 2 tablespoons chicken stock, hot
- High-quality olive oil
- Peel the plantain. Cut both ends of the plantain. Score the skin lengthwise 3 times. Work your fingers under the skin and peel it off. Cut in one-inch pieces.
- Soak in salted water for 15 minutes
- Set a large frying pan with 2 inches of oil and bring it up to 350.
- Fry until golden (10 or so minutes).
- Drain on paper towels.
- Add a tablespoon of olive oil, garlic, and salt into a pilon or mortar. Pound into a paste. Remove from the pilon and set aside.
- Add ¼ of the plantains to the pilon, ¼ of the garlic mixture, 1 tablespoon or so of chicken stock, and a drizzle of olive oil. Pound into a paste. Mix in the cracklins.
- Push the mash so that it covers half the pilon and fill with shrimp. Repeat with 3 more pilons.
- If you don’t have a pilon use a large oiled ramekin and press mofongo in an even layer so it is bowl-shaped. Remove the shaped mofongo from the ramekin and fill it with shrimp.
- Garnish with fresh cilantro.