Dive into Caribbean flavors with this twist on some classic Puerto Rican fare! Mofongo is a savory dish made from green plantains and chicharrón. It is usually served as a side to a main meat or seafood. You may even find it encompassing the main entrée in a dome-like crust, much like this stuffed waffle! Pernil is a great filling option made from marinated pork shoulder that is roasted until loose and tender. A lemon garlic shrimp would be another delightful pairing.
Traditionally, mofongo is often served with a small cup of broth to make sure it stays moist. But if you’re like me, you go all out on flavor every single time! The garlic butter below is just one more punch of garlicy goodness that you won’t want to miss. Though eggs are not in a general mofongo recipe, they’re the perfect binding agent for a portable, dippable waffle without interrupting the authentic taste.
If you’re spoiling yourself, a mofongo waffle is one you won’t quickly forget. As for impressing guests, you can expect to be the talk of the town, and don’t be surprised if a few people invite themselves over for a taste. This rich, dense recipe will have you dancing the merengue around your kitchen long after every morsel is gone!
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- 3 green plantains
- 1 lb pork belly (for chicharrón)
- 2-3 Tbs Adobo seasoning mix
- 2 cups oil for frying
- 4-6 garlic cloves
- 3 eggs
- 1 stick butter
- 1 tsp adobo seasoning mix
- 2 garlic cloves
Your choice of shredded meat, seafood, or sliced veggies
- Peel and cut plantains into one-inch slices and soak in lightly salted water for 10-15 minutes.
- Cut pork belly into one-inch-thick strips. Then cut three quarters of the way into the fatty side of the pork belly slices, perpendicular to the length of the strip, with an inch between each partial cut. Season well with adobo.
- On medium heat, fry the pork belly slices in oil until very crispy and brown on all sides. Flip as needed. You want the strips to be stiff enough to remain rigid when picked up and have an audible crunch when you cut, tear, or bite into them.
- Once the pork belly (now chicharrón) is done, remove from oil and let cool.
- Drain and dry plantain pieces. On medium-low heat, fry plantain pieces until golden brown, flipping once to get both sides sufficiently fried. You can reuse the same oil from the chicharrón or use a fresh pan and oil. Remove from heat and let rest.
- While plantains and chicharrón cool, prep your garlic. For a fuller and stronger garlic flavor, crush into a paste with a mortar and pestle. For a milder flavor, grate, mince, or just throw it in the mix in the next step.
- Using a food processor or a blender, shred the plantains, garlic, and chicharrón very finely. Depending on the size of your blender or food processor, this may need to be done in batches, or you can shred the ingredients separately and then mix them together in a bowl.
- Taste the mixture to ensure you have enough garlic and seasoning for your preference. Once you’re satisfied with the taste, add 3 eggs and mix thoroughly.
- Pack the mofongo mixture firmly into the waffle iron on the top and bottom, making sure to press some up into the sides. Fill with your meat of choice and close the iron.
- Over medium or medium-high heat, cook the waffle for 3-5 minutes on either side or until golden brown and firm on the outside. You should hear a sizzle as the exterior begins to form a crisp edge.
- Melt the stick of butter and mix with adobo and garlic (crushed garlic for more flavor, grated for milder flavor).
Remove the waffle from the heat, plate, and cut in half.
Drizzle garlic butter over the waffle, letting the butter run over the cut edge and into the waffle. This not only adds flavor to the waffle but also gives moisture to the mofongo. Alternately, you can do a broth drizzle for a leaner moisture option.
- Enjoy! Best shared with a loved one, since one waffle is often too much for one person.