Puerto Rican-Style Mofongo with Garlic Pork Crackling

Method

1. 1

   Fry the plantain slices in the olive oil for 8–10 minutes, turning, until golden and tender.

2. 2

   Meanwhile, fry the pork in a dry pan for 6–8 minutes until crisp and golden; remove, keeping the fat in the pan.

3. 3

   Fry the crushed garlic in the pork fat for 30 seconds until fragrant.

4. 4

   In a bowl, mash the fried plantain with the garlic, a little of the pork fat, and a splash of stock until roughly mashed. Season with salt.

5. 5

   Stir most of the crispy pork through the mash, pack into a bowl, and top with the remaining pork. Serve with the lime wedge.