Mofongo Recipe

Mofongo Recipe
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

Mofongo is a favorite local dish in Puerto Rico where chef Roberto Trevino has his restaurant, Budatai.


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


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.

Mofongo Shopping Tip

A blend of European and African cuisine, Puerto Rican food is familiar with a flare. Keep Spanish stables like rice and beans on hand and brighten up the dish with citrus and fruit flavors.

Mofongo Cooking Tip

Puerto Rican cuisine is all about the combinations of flavors but most build on the foundation of a sofrito - onions, garlic, tomatoes, red peppers, and cilantro.