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

CHICHARRON

1. Add the above ingredients (except the canola oil) to a Dutch oven.
2. 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).
3. Remove and pat pork belly dry and set aside.
4. Add canola oil to a Dutch oven over medium high heat.
5. Add pork belly and cook (covered) for approximately 2-3 minutes on each side.
6. Remove, let cool, and chop into smaller pieces

MOFONGO

1. Heat oil over medium high heat.
2. Fry the plantains for approximately 4-6 minutes.
3. Add the garlic paste to a mortar and add the fried plantains, adobo, and butter.
4. Begin to mash with a pestle.
5. Add chicharron and mash again until everything is well incorporated.

SHRIMP

1. Add olive oil to saucepan over medium heat.
2. Add sofrito, s&p, and cook for a few minutes, stirring occasionally.
3. Add tomato sauce, seafood stock, and white wine.
4. Simmer for 15 minutes.