4
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Mofongo Recipe

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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.