Recipe Index

Ingredients

• 1 lb. skin-on pork belly
• 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
• 1 Tbsp. freshly ground pepper
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1 tsp. smoked paprika
• ¼ cup fresh lime juice
• ¼ cup fresh orange juice
• Vegetable oil (for frying; 6–8 cups)
• 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, plus more
• 4 medium green plantains, peeled, sliced crosswise 1" thick
• 3 garlic cloves, lightly smashed
• ⅓ cup extra-virgin olive oil
• Cilantro leaves and lime wedges (for serving)
• A deep-fry thermometer

Method

1. Lay the pork belly skin side down in a large Dutch oven, sprinkle it with the tablespoon of kosher salt, the pepper, oregano, cumin and smoked paprika, pour in the lime juice, orange juice and 6 cups of water, and bring it to a low boil.
2. Cook the pork for 50 to 60 minutes until almost all the liquid has evaporated, then lift it onto paper towels, pat it dry and discard the remaining braising liquid.
3. Heat vegetable oil 3 inches deep in a clean heavy pot to 325°, lower the pork belly in with tongs, and fry it for 15 to 20 minutes, turning often, until the skin bubbles and turns crisp and golden, then cool it for 5 minutes on a wire rack and cut it into 1/4-inch pieces to make the chicharron.
4. Stir the 2 tablespoons of kosher salt into 4 cups of room-temperature water in a large bowl, soak the plantain slices in the salted water for at least 15 minutes, then drain them and pat them completely dry.
5. Bring the reserved frying oil back to 325° and fry the plantains in two batches for 8 to 10 minutes, turning often, until they are golden brown, then let them drain briefly on the rack.
6. Pound the smashed garlic cloves with the olive oil and a pinch of salt in a large mortar, add the fried plantains and chicharron gradually, and keep pounding until the mofongo is combined and mostly smooth, seasoning it with more salt to taste.
7. Press the mofongo down firmly with your hands or the base of a measuring cup until densely compacted, turn the dome out onto a large plate, and serve it topped with cilantro leaves and lime wedges for squeezing over.

Cook: 45 minutes · Total: 1 hour 45 minutes (plus soaking)

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data