If you like “mofongo” (which is usually mangu with fried pork mashed together) you will LOVE this dish! It’s really easy to make and the ingredients are super easy to find. When I made this the first time it became an instant hit with my family because it tastes very similar to mofongo.
To make this dish, you will need the following ingredients:
3 Garlic Cloves
4 Strips of Bacon
4 tbsp Parmesan Cheese
1/2 cup Cold Water
First, we have to boil the plantains; fill a pot halfway with water, put on high heat to bring up to a boil.
While water is heating, peel the plantains. I usually rub my hands with cooking oil to peel the plantains, it really makes washing your hands easier because the oil doesn’t let the stain from the plantains stick on your hands as much.
To peel the plantain, cut the ends off of,
Cut a thin line down each side of the plantain,
Pull the peel apart, use a pairing knife if the peel is very difficult to pull away.
Once the plantains are peeled, for quicker cooking, I cut them in half,
Then, slice each half in the middle (to get 4 pieces from each plantain), cutting them like this will help them cook faster,
Once all plantains are peeled to in the water (it’s ok if the water is not boiling yet), cover and bring to a boil.
When the plantains come to a boil, add a generous amount of salt (a tablespoon is about the amount I add),
Let the plantains boil until they are fork tender (about 20 – 25 minutes).
When the plantains are ready, just turn the heat off and let them hang out in the hot water while we cook the bacon. I usually wait until the plantains are ready before I start with the bacon.
Take the bacon strips and cut them into small pieces,
Add the bacon bits to a pan (without any oil) and put the pan on medium high heat,
Cook the bacon until the fat starts to dissolve and the bacon starts to turn brown,
When the bacon is fully cooked and crispy,
Scoop the bacon out of the pan and transfer to a paper towel lined plate. Save the bacon drippings in the pan!
Turn the heat off of the pan with the bacon drippings, then take the garlic and give it a good mash (if you don’t have a pilon, just mash it by smashing it with the flat end of the knife then giving it a good chop),
Add the garlic to the bacon drippings (which should still be very hot), remember to leave the heat off, the oil should be hot enough to cook the garlic without charring it,
Let the garlic hang out for a couple of minutes in the oil, stirring it occasionally.
In the meantime, drain ALL of the hot water from the plantains,
Add the Parmesan cheese,
Then add the bacon bits,
Then add the garlic with the bacon drippings (all of the drippings, it’s mofongo people, nothing figure friendly about it )
Then give it a good mash to incorporate the ingredients and melt the cheese,
Once you’ve thoroughly mashed the ingredients,
Add about 1/2 cup of cold water (make sure the water is cold not hot, this will ensure the plantains stay soft and creamy),
Usually 1/2 cup of water is enough for me, but if your bacon mofongo still seems dry, add more cold water (1/2 cup at a time) until it’s nice and creamy like this,
I usually don’t add salt to this dish because the bacon and the Parmesan cheese make it salty enough. However, give it a taste test because if you want it saltier, you can always add some more at this point.
Also, you can cook some extra bacon bits to set aside to put on top as a garnish (which I did below) with a sprinkle of extra Parmesan cheese. Doesn’t this look delicious? YUM!