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Mofongo Recipe
May 03, 2011 @ 6:17 PM
Posted by
Daily Value: 35%
Servings: 6
Balanced, High-Fiber
Dairy-Free
Posted by
Nutrition
Cal/Serving: 704Daily Value: 35%
Servings: 6
Balanced, High-Fiber
Dairy-Free
| Fat | 21g | 32% |
| Saturated | 6g | 29% |
| Trans | 0g | 0% |
| Carbs | 107g | 36% |
| Fiber | 6g | 23% |
| Sugars | 73g | 0% |
| Protein | 26g | 53% |
| Cholesterol | 73mg | 24% |
| Sodium | 882mg | 37% |
| Calcium | 80mg | 8% |
| Magnesium | 96mg | 24% |
| Potassium | 1266mg | 36% |
| Iron | 3mg | 14% |
| Zinc | 3mg | 18% |
| Vitamin A | 2029IU | 41% |
| Vitamin C | 31mg | 52% |
| Thiamin (B1) | 1mg | 75% |
| Riboflavin (B2) | 1mg | 37% |
| Niacin (B3) | 7mg | 34% |
| Vitamin B6 | 1mg | 50% |
| Folic Acid (B9) | 55µg | 14% |
| Vitamin B12 | 1µg | 10% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 2mg | 8% |
| Vitamin K | 37µg | 46% |
| Fatty acids, total monounsaturated | 10g | 0% |
| Fatty acids, total polyunsaturated | 4g | 0% |
Have a question about the nutrition data? Let us know.
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Flickr/luigig
Mofongo is a favorite local dish in Puerto Rico where chef Roberto Trevino has his restaurant, Budatai.
INGREDIENTS
For the mofongo:
- 4 whole peeled plantains cut into 1-inch rounds
- Pinch of salt
- 2 tablespoons canola oil
- 2 cups onions, julienned
For the ginger simple syrup:
- 1 cup water
- 1 cup sugar
- Four 2-inch pieces ginger, lightly smashed
For the carne frita:
- 24 ounces pork butt, cut into large 1-inch cubes
- Salt and pepper
For the glaze:
- 1 cup hoisin sauce
- 1 cup ginger simple syrup (see above)
- 1 tablespoon orange zest
- 2 ounces chopped cilantro
- Cilantro sprigs, for garnish
- Sesame seeds, for garnish
DIRECTIONS
For the mofongo:
Preheat a fryer to 350 degrees. Deep fry plantain rounds until light brown and cooked thoroughly. Place fried plantains into food processor and pulse 3-4 times just enough to break up rounds.
In a bowl, place the broken rounds of plantain and season with salt. While hot, knead like bread, mix well and shape into 8-10 patties. Cover and keep warm.
Heat a sautè pan over medium-high. Add 2 tablespoons canola oil and heat. Add the onions and cook until translucent and sweet, about 15-20 minutes. Set aside.
For the ginger simple syrup:
Combine water, sugar, and ginger, in a medium saucepan over medium heat. Bring to a simmer, stirring until sugar dissolves. Simmer for about 10 minutes. Remove from heat and cool completely. Strain syrup through a fine sieve. (This can be made in advance.) Store in a bottle, and refrigerate for up to 2 weeks.
For the carne frita:
Deep fry the cubes of pork until cooked to a deep brown color. Drain on a paper towel-lined plate and set aside.
For the glaze:
Mix the hoisin, simple syrup, orange zest, and cilantro. When mixed thoroughly, toss in the hot carne frita, coating well.
Plate mofongo with a healthy amount of the glazed carne frita and sauteèd onion. Add cilantro sprigs and sesame seeds for a great garnish.
Recipe Details
Adapted from the "St. Croix Food & Wine Experience" by Jane Watkins with Steve Bennett and Katherine Pugliese (JWatkins Publishing, 2011).
Servings: 6
