puerto rican mofongo

Name: Puerto Rican Mofongo
Prep time: 30 min
Cook time: 4 h 35 min
Cuisine: Puerto Rican
Ingredients: PLAINTAIN BACON MASH; 4 - semi ripe plantains, peeled and roughly chopped; 1/4 cup(s) diced spanish onion; 1/2 cup(s) smoked bacon; 1 teaspoon(s) chopped garlic; 1 teaspoon(s) white pepper; 1 tablespoon(s) kosher salt; 1/4 pound(s) butter; ROASTED PORK; 3 pound(s) pork shoulder or boston butt; 2 - limes (juiced); 2 - oranges (juiced); 2 tablespoon(s) kosher salt; 1 package(s) sazon seasoning mix (or achiote); 1/4 cup(s) chopped garlic; 1 tablespoon(s) olive oil; MOJO DE AJO (SOUR ORANGE VINAIGRETTE); 1 tablespoon(s) fresh garlic; 1 cup(s) red wine vinegar; 3 - limes (juiced); 3 - oranges (juiced); 1 teaspoon(s) orange zest; 1 package(s) sazón; 1 tablespoon(s) kosher salt; 1 cup(s) olive oil

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

This mofongo pairs slow roasted pork served over a plantain and bacon mash with a tangy citrus vinaigrette that hints of of the Caribbean. Source: Chef Anthony Lamas - thelatinkitchen.com

yield serving(s)

prep time 30 Min

cook time 4 Hr 35 Min

method Bake

Ingredients For puerto rican mofongo

PLAINTAIN BACON MASH
4

semi ripe plantains, peeled and roughly chopped
1/4 c

diced spanish onion
1/2 c

smoked bacon
1 tsp

chopped garlic
1 tsp

white pepper
1 Tbsp

kosher salt
1/4 lb

butter
ROASTED PORK
3 lb

pork shoulder or boston butt
2

limes (juiced)
2

oranges (juiced)
2 Tbsp

kosher salt
1 pkg

sazon seasoning mix (or achiote)
1/4 c

chopped garlic
1 Tbsp

olive oil
MOJO DE AJO (SOUR ORANGE VINAIGRETTE)
1 Tbsp

fresh garlic
1 c

red wine vinegar
3

limes (juiced)
3

oranges (juiced)
1 tsp

orange zest
1 pkg

sazón
1 Tbsp

kosher salt
1 c

olive oil

How To Make puerto rican mofongo

1
For the Plantain Bacon Mash: In plain water, boil plantains until fairly soft but not mushy.

2
In a separate pan, sauté onions and bacon until bacon is cooked through about 5 minutes).
3
Drain the plantains and add to the bacon-onion mixture.
4
Add all remaining ingredients and mash with potato masher. Keep warm or refrigerate to use later.
5
For the Roasted Pork: In a preheated 400 degree oven, roast the pork for about 45 minutes- 1 hour.
6
You want to achieve a golden brown crisp exterior, be careful of burning.
7
After the pork is browned, lower oven to 225 and cover pork tightly with aluminum foil.
8
Continue to roast for 4 hours until pork is fork tender.
9
For Mojo de Ajo: Combine all ingredients except olive oil in blender.
10
After about 10 seconds add oil slowly 1 tablespoon at a time.
11
Chill in fridge for at least 10 minutes.
12
Presentation: In a 350 oven, heat about ½ cup plantain bacon mash, ¼ cup roasted pork for 10-12 minutes or until hot.
13
In a small bowl, add bacon plantain mash and top it with roasted pork.
14
Drizzle Mojo de Ajo over the top.
15
Can also be garnished with pico de gallo, green onions, or a crispy plantain chip
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