Prep 20 mins
Cook 15 mins
Monfongo is made by mashing tostones (twice fried plantains) with garlic, olive oil, and chicarrones or bacon.
- 3 green plantains
- 1⁄2 cup pork cracklings (chicharron) or 1⁄2 cup bacon
- 4 garlic cloves (more or less to taste)
- 2 tablespoons adobo seasoning
- 1 cup olive oil (can be substituted for canola oil)
- First make tostones: Cut plantains in wedges. Fry until tender. Flaten with a "tostonera" or with a second cutting board. Fry for a second time, until light golden.
- Using a mortar, crush garlic cloves and add adobo.
- In a medium bowl, mix together the garlic/adobo paste, olive oil and chicharron or bacon.
- Mash the tostones, a few at a time (never use a food processor!).
- Add some of the garlic mixture.
- Mash tostones in separate bowls. This will allow the garlic mixture to spread evenly.
- If too dry, add more oil.
- Shape like small balls.
- Serve with pork meat, soups, seafood or solo.
I usually cut the plantains slimmer and fry the plantains only ONCE, and use a little salt instead of the adobo... the chicharron is definitely the key... thanks for sharing.. delicious..
This is the real thing. You can also steam the plantains if you dont want to fry them. I love this with a chicken soup on the side and fried pork chunks. yummmy!!!!!