Mofongo with chicharron and shrimp
Prep:
20
minutes
Cook:
90
minutes
TOtal:
110
minutes
Ingredients
CHICHARRON
- 2 lbs pork belly
- 8 c water
- squeeze of 1 orange
- squeeze of 1 lime
- 1 tsp oregano
- s&p
- 1 tsp baking soda
- 2 c canola oil
MOFONGO
- 2 c canola oil
- 3 medium green unripe plantains (peeled and cut into 3 pieces)
- garlic paste
- butter
- adobo
- chicharron
SHRIMP
- olive oil
- 1 lb 8-12 ct shrimp
- 1/4 c sofrito
- 1 can tomato sauce
- 1 c seafood or chicken stock
- 1 c white wine
- s&p
Instructions
CHICHARRON
- Add the above ingredients (except the canola oil) to a Dutch oven.
- Bring to a boil and then turn down to medium heat and let cook (uncovered) until most of the liquid has evaporated (approximately 1.5 hours).
- Remove and pat pork belly dry and set aside.
- Add canola oil to a Dutch oven over medium high heat.
- Add pork belly and cook (covered) for approximately 2-3 minutes on each side.
- Remove, let cool, and chop into smaller pieces
MOFONGO
- Heat oil over medium high heat.
- Fry the plantains for approximately 4-6 minutes.
- Add the garlic paste to a mortar and add the fried plantains, adobo, and butter.
- Begin to mash with a pestle.
- Add chicharron and mash again until everything is well incorporated.
SHRIMP
- Add olive oil to saucepan over medium heat.
- Add sofrito, s&p, and cook for a few minutes, stirring occasionally.
- Add tomato sauce, seafood stock, and white wine.
- Simmer for 15 minutes.