Mofongo

Ingredients

• 3 green plantains, peeled and sliced diagonally
• 1 cup chicharron (fried pork skin/belly), chopped
• 4 cloves garlic
• 3 tbsp olive oil
• Salt, to taste
• Oil, for frying
• Chicken broth, to serve

Steps

1. Soak sliced plantains in salted water for 10-15 minutes; drain and pat dry.
2. Fry the plantains in oil at 175C (350F) until light golden, about 8-10 minutes; drain.
3. Mash garlic with olive oil and a pinch of salt into a paste, using a mortar and pestle if you have one.
4. Mash the fried plantains together with the garlic paste and chopped chicharron directly in the mortar, working in batches, until combined but still a little chunky.
5. Pack into a bowl, then invert onto a plate for a dome shape.
6. Serve with warm chicken broth poured around it.