Dominican Mofongo with Pork Cracklings + (Video)
This mofongo con chicharrón is crispy, garlicky, and full of that bold Dominican flavor we love. It’s hearty, comforting, and perfect with a creamy side of auyama.
💛 At La Cocina de Keesha in Studio, Chef Internacional Misael prepared this rich, garlicky mofongo with creamy auyama on the side, a comforting combination with that real Dominican kitchen feeling.
Tips & Tricks
- Mash the plantains while hot. They are much easier to work with right after frying.
- Don’t crush the chicharrón too much. You want little crispy bites throughout the mofongo.
- Save some cooking liquid from the auyama. It helps you control how thick or smooth the crema gets.
💛 If you love Dominican comfort food, try my Pollo Guisado, Mangú, Asopao de Longaniza, or Bacalao Dominicano next.
How Do You Season a New Wooden Pilón?
Before using a new wooden pilón, mash a few garlic cloves with coarse salt, working the mixture around the bottom and sides. This helps remove loose wood particles and prepares the surface.
Discard the mixture, rinse the pilón, and let it dry completely. You only need to do this before the first use.
How to Store
Mofongo is best enjoyed fresh. Store leftovers separately in the fridge for up to 2 days, then reheat the mofongo with a splash of water or broth and warm the crema de auyama before serving.
FAQs about cheesecloth
Dominican Mofongo with Crispy Chicharrón
Ingredients
For the Mofongo
- 4 green plantains, peeled and cut into chunks
- ¾ lb chicharrón, chopped into small crispy pieces 340 g
- 2 salt or to taste
- 6 garlic cloves, mashed
- black pepper, a pinch for each mofongo
- vegetable oil, for frying
For the Crema de Auyama
- 1½ pumpkin (auyama) / peeled and cut into chunks 680g
- 4 garlic cloves, thinly sliced
- ½ chicken bouillon cube
- salt, a pinch or to taste
- ground black pepper, a pinch
- water, enough to cook the auyama
Instructions
For the Mofongo
- Cut the peeled plantains into pieces about 1/2 inch thick.
- Heat the vegetable oil in a frying pan and fry the plantains until tender and lightly golden. They should stay soft enough to mash, not crispy like tostones.
- Remove the plantains from the oil and drain well.
- Add some of the fried plantains, black pepper, butter, and chopped chicharrón. Mash until everything is well combined.
- Continue adding the remaining plantains and chicharrón, mashing until the mixture comes together.
- Press the mofongo firmly into the pilón to shape it, then carefully turn it onto a serving plate.
- Top with a few extra pieces of crispy chicharrón.
For the Pumpkin Cream
- Cut the auyama into small, even chunks and place them in a pot with about 2 cups of water and 1/2 teaspoon salt.
- Cook over medium-high heat until the auyama is completely tender.
- Blend the cooked auyama until smooth and creamy.
- Heat a small amount of oil in a saucepan and sauté the sliced garlic until fragrant.
- Add a pinch of black pepper and the chicken bouillon, then stir in the blended auyama.
- Let the cream simmer over low heat for a few minutes, stirring occasionally, until smooth and slightly thickened.
- Taste and adjust the seasoning if needed.
- Serve the pumpkin cream warm with the mofongo and extra crispy chicharrón.
Video
