Patio Style Mofongo

Patio Style Mofongo
Today we bring you this patio-style recipe.


For the chicharrón:
  • 6 pound pork belly cut into large cubes
  • Salt and pepper to taste

For the mofongo:
  • 4 green bananas, peeled and cut into slices
  • Salt to taste
  • 1⁄2 ounce crushed garlic
  • Oil for frying

Let's cook this dish!

In a thick-bottomed cauldron, bring the belly to 350 degrees C for approximately 2 hours. Stir constantly until the desired golden brown and the skin is crispy. Remove from the heat, when it is cold cut into pieces, and set aside.

Peel and cut the bananas into rounds. Pour the oil into a deep frying pan over medium-high heat, and fry the plantains until cooked. Mash the plantains in a bowl with the chicharrón pieces, salt to taste and garlic, repeat until you finish frying. To serve it, form balls with your hands and serve. Don't forget the lemon, avocado and a broth (you can see the preparation in the Mofongo con Chicharrón recipe).

Take out your flag and enjoy this dish in style!


  • Chicharrón de Cerdo Saboriza
  • Green Plantains ( Aproximadamente 2Lb)
  • Sal del Mar GOYA / Sea Salt
  • Aguacate Dominicano
  • This item: Pork Belly, Chicharron (1 lb) $5.99
  • This item: Green Plantains ( Aproximadamente 2Lb) $3.19
  • This item: Sal del Mar GOYA 23 Oz $4.99
  • This item: Dominican Avocado (Unit) $6.99
  • Total price: $6.99

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