Reinventing mofongo

Whenever I find a good deal on pork I get excited because that means I usually get to experiment with some Latin flavors. For some reason the thought of Cuban style pork marinating in the refrigerator makes me happy. Not only because of the incredibly bright flavors and seasonings, but because that usually means I get to do something fun with plantains.

Until about a year ago I never tried using plantains in my cooking, then I made my first batch of tostones. They came out great and provided a wonderful lesson in how to pick my plantains. Personally, I like them when they are greener and consequently more starchy. My wife, however, prefers them more ripened so they have a sweeter flavor.

My experiment with tostones lead to a few attempts at making mofongo, which, if you have never had it, you must give it a try. Mofongo is essentially plantains that have been cooked (either by boiling or frying), mashed and then mixed with garlic, pork rinds (although I use bacon), olive oil, salt and pepper and water or chicken stock.

The few times I’ve made mofongo we were pretty happy with the results, but I am not one to rest on my laurels. So, when the need for some Cuban style pork came calling, I decided that I wanted to reinvent mofongo to serve as a side dish.

In my first attempt I went about making mofongo as I usually do, but added some egg and a little Parmesan cheese to act as a binder. Then I formed the mofongo into cakes, dredged them in flour and returned them to the frying pan. The result was good, but dense and not nearly as satisfying as I had hoped.

I had imagined something more like a cross between tostones and mofongo, but lighter and crispier. Then my wife, being the smart one in the relationship, asked if I had considered shredding the plantains and making the mofongo cakes like I would a potato pancake.

With that suggestion the stage was set for a glorious second act, as I proceeded to shred the plantains and mix them with the usual suspects. This time the result was everything I had hoped for and, while I’m sure this isn’t truly an original, I had never seen anything like it.

Mofungo cakes

Hardware

Medium mixing bowl
Box grater
Frying or saute pan
Platter covered in paper towels, for draining
Spatula, spoon and tongs or slotted spoon

Software

3 plantains
3 bacon slices, rendered and crumbled
2 eggs
1 medium onion, diced
2 cloves garlic, minced
1/4 c. parmesan cheese, grated fine
Salt and pepper, to taste
Canola or vegetable oil for frying

Assemblage

• Grate the plantains and put into the mixing bowl
• Add the eggs, onion, garlic, bacon, cheese and mix to combine
• Lightly add salt and pepper to taste
• Spoon the mixture into the waiting oil and fry on both sides for approximately two to three minutes
• Remove from the pan when done and drain excess oil
• Lightly season the cooked mofongo cakes with salt and pepper while still hot, if desired