Mofongo (Fried Plantain Mash with Garlic and Pork Crackling)

Mofongo is a savoury Caribbean plantain mash, closely associated with Puerto Rican cooking, where green plantains are fried, pounded and served warm as a hearty side or base for saucy meats, seafood or broth. Its character comes from firm, starchy plantains rather than ripe sweet ones, giving the mash a rustic, substantial texture. Garlic, olive oil and crisp pork rind bring depth, saltiness and crunch, while hot chicken stock loosens the mixture without turning it smooth. The result should hold its shape but still feel moist, coarse and aromatic.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Puerto Rican-Caribbean comfort food
Flavor profile Garlicky • Savoury • Salty
Techniques Deep-frying • Pounding
Key equipment Mortar and pestle • Large pot
Time commitment Under 1 hour

Why this recipe works

  • Classic texture: Pounding the hot fried plantain keeps the mash coarse and firm rather than turning it into a smooth purée.
  • Garlic-led flavour: Briefly warming the garlic in oil softens its sharpness while keeping its savoury aroma central to the dish.
  • Crisp savoury bite: Crushed pork rind adds salty crunch through the dense plantain mash.

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Authenticity notes

  • Puerto Rican-Caribbean style: Mofongo is especially associated with Puerto Rican cooking, where green plantains are fried, pounded and served with broth, sauce or a savoury main.
  • Pounded, not blended: A mortar gives mofongo its recognisable rustic texture; a sturdy bowl can work, but the mixture should still be crushed rather than processed smooth.

Ingredient notes

  • Use green plantains: Choose firm, green plantains. Ripe plantains are sweeter and softer, which changes both the flavour and structure of the mash.
  • Cut evenly: Similar-sized chunks fry more consistently, so the plantain becomes tender inside without some pieces over-browning.
  • Keep the pork rind crisp: Warming the pork rind in a dry pan refreshes its crunch and makes it easier to crush into mixed crumbs and small pieces.

Common mistakes

  • Do not brown the garlic: Cook the garlic paste gently and briefly; once it colours, it can taste bitter in the finished mash.
  • Fry in batches: Overcrowding lowers the oil temperature and can make the plantain heavy rather than golden and tender.
  • Add stock gradually: The mash should hold together with a coarse texture, so loosen it a little at a time rather than making it wet.

Make-ahead tips

  • Best served warm: Mofongo has the best texture shortly after pounding, while the plantain is still warm and the pork rind retains some crunch.
  • Reheat gently: Warm leftovers over a low heat with a splash of hot stock, pressing and stirring gently until piping hot and loosened.

Equipment you'll need

Chef’s knife Cutting board Frying pan Large pot Mortar and pestle Tongs
Ingredients
Instructions
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  1. Peel the plantains and cut into 2.5 cm chunks. Lightly crush the garlic with the salt to make a rough paste. Keep the stock hot in a small pan or microwave-safe jug.
  2. Heat the olive oil in a frying pan over a low heat and gently cook the garlic paste for 30 to 60 seconds until fragrant, without letting it colour. Tip it into a mortar (or a sturdy bowl) and set aside. Wipe out the pan.
  3. Warm the pork rind in the dry pan over a medium heat for 2 to 3 minutes, tossing, until it smells toasty and is crisp. Crush it lightly so you have a mix of small pieces and crumbs. Set aside.
  4. In a large pot, heat enough olive oil to deep-fry to 170°C (340°F). Fry the plantain chunks in batches for 6 to 8 minutes, turning occasionally, until golden and tender when pierced. Lift out with tongs and drain briefly.
  5. While the plantains are still warm, add a batch to the mortar with the garlic paste and pound to a coarse mash. Work in some of the pork rind and a splash of hot chicken stock, then season with black pepper. Repeat with the remaining plantains, adding stock a little at a time until the mash is rustic but holds together.
  6. Taste and adjust with a pinch more salt if needed, then shape into 3 mounds or pack into small bowls and turn out. Spoon over a little more hot stock to loosen just before serving. Serve warm.

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Recipe notes

Tips

  • Keep the plantains green and firm; ripe plantains will turn sweet and the mash will not taste like classic mofongo.
  • Add the chicken stock gradually: you want a coarse mash that holds its shape, not a purée.
  • If serving to anyone vulnerable, ensure the chicken stock is brought to a full boil, then kept piping hot before using.

Substitutions

  • Replace Olive oil with Vegetable oil for a more neutral flavour when frying.
  • Replace Chicken stock with Vegetable stock for a lighter, less meaty finish.

Storage

  • Refrigerate up to 2 days
  • Cool, cover and refrigerate. Reheat in a saucepan over a low heat with a splash of chicken stock, stirring and pressing gently until piping hot; add a little more stock to loosen if needed.

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Mofongo (Fried Plantain Mash with Garlic and Pork Crackling)
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Recipe overview

  • Servings: 3 servings
  • Total time: 55min (50min active)
  • Difficulty: Medium
  • Cuisine: Caribbean
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Equipment you'll need

Chef’s knife Cutting board Frying pan Large pot Mortar and pestle Tongs
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