Mofongo is the flagship dish of Puerto Rico. It is a technical exercise in texture, using a pilón (mortar and pestle) to transform fried green plantains into a savory, garlicky mash enriched with chicharrón (pork cracklings).

Part A: Ingredients

• The Base: 3 Green Plantains (peeled and sliced into 1-inch rounds).
• The Mash: 1/2 cup Chicharrón (crushed pork cracklings), 3 cloves Garlic (minced), 2 Tbsp Olive Oil.
• Liquid: 1/4 cup Chicken Broth (to moisten).
• Frying: Vegetable oil for deep frying.

Part B: Instructions

1. Fry the Plantains: Heat oil to $350^{\circ}\text{F}$ ($175^{\circ}\text{C}$). Fry the plantain rounds until golden yellow, about 7 minutes. They should be soft in the middle but not browned.
2. The Garlic Paste: In a pilón (or large mortar), mash the garlic with olive oil and a pinch of salt until it forms a paste.
3. The Build: Add a few pieces of the fried plantains to the mortar. Mash them into the garlic paste.
4. The Crunch: Add a handful of chicharrón. Continue mashing while adding small splashes of chicken broth. The consistency should be firm enough to hold a shape but moist enough to eat easily.
5. Shape: Form the mixture into a ball or a half-sphere using a small bowl as a mold.
6. Serve: Traditionally served inside a bowl of chicken broth or topped with garlic shrimp or carne frita.