| Level: | Intermediate |
| Total: | 1 day 1 hr 50 min |
| Active: | 1 hr 25 min |
| Yield: | 6 servings |
Ingredients
- One 4- to 6-pound pork butt
- 1/2 cup canola oil
- 1/2 cup white wine vinegar
- 5 tablespoons garlic puree
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 teaspoon dried parsley
- 1 cup melted butter or margarine
- 3 tablespoons pureed garlic
- 1 teaspoon granulated garlic
- 1 large Spanish onion, sliced
- 10 green plantains
- 4 cups canola oil
- Store-bought pork rinds, for mashing
- Chicken broth, for dipping
Instructions
- For the pork marinade: Wash pork. In a medium bowl, combine oil, vinegar, garlic, salt, pepper and parsley. Put aside. Using a sharp knive and cutting board, cube pork into 1-inch cubes, removing some of the fat to your liking. Pour marinade over pork in a bowl. Marinade, refrigerated, for at least 24 hours or up to 48.
- For the moe’foe sauce: Combine butter, garlic and granulated garlic in a bowl. Reserve for later.
- Saute onion in a small skillet in approximately 1 tablespoon moe’foe sauce until translucent and fork-tender.
- Peel and cut plantains 1/2-inch thick. In a small fryer or deep pot, heat canola oil to 375 degrees F.
- Fry plantains until fork-tender, 8 to 10 minutes. Allow to sit and rest for 1 to 2 minutes.
- Fry pork until golden brown and crispy on the outside and 155 degrees F inside.
- Meanwhile, using a mortar and pestle, make moe’fongo: Add 12 pieces plantain and 2 tablespoons moe’foe sauce and mash until smooth, leaving some small chunks of plaintain. Add 2 to 3 pieces of pork rinds, and mash until pork rinds are incorporated well. Repeat for each additional moe’fongo.
- Scoop mashed moe’fongo into a shallow and wide cup to mold, then flip and place on a plate. Add pork and cover with sauteed onion. Serve with your favorite chicken broth for dipping!
Reviews
Dont trust this white washed “moe’fongo” they didnt even bother to spell mofongo properly. Ridiculos!
Riquisimo!