Mofongo with Pork

Ingredients

• 4 green plantains
• 1½ lb pork shoulder
• ½ lb pork belly (for chicharrones)
• 6 garlic cloves
• ¼ cup olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1½ cup chicken broth
• 1 onion
• 1 bell pepper
• ¼ cup tomato sauce
• ¼ cup cilantro (optional)
• 4 cup frying oil (e.g., vegetable or canola)

Steps

1. Cut pork shoulder into 1-inch cubes, season with salt and pepper. Brown pork shoulder in a large pot over medium-high heat, then remove. Add chopped onion and bell pepper to the pot and sauté until softened, about 5 minutes. Stir in tomato sauce and 2 minced garlic cloves, cook for 1 minute.
2. Return pork shoulder to the pot, add chicken broth, bring to a simmer, then reduce heat, cover, and cook for 45-60 minutes or until pork is tender.
3. Cut pork belly into small pieces and fry in a separate pan until crispy and rendered into chicharrones. Drain and set aside, reserving some of the rendered fat.
4. Peel green plantains and slice them into 1-inch thick rounds. Heat frying oil in a deep pot or Dutch oven to 350°F (175°C). Fry plantain slices in batches until lightly golden and tender, about 5-7 minutes. Do not let them get too crispy.
5. In a large pilón (mortar and pestle) or a sturdy bowl, mash the fried plantains with 4 minced garlic cloves, 2 tablespoons of olive oil, and some of the reserved pork fat. Incorporate the crispy chicharrones into the mashed plantains.
6. Form the mofongo mixture into individual balls or domes using a small bowl or a mold. Serve the mofongo immediately with the tender stewed pork. Garnish with fresh cilantro if desired.