- For the chicharrón
- 6 pound pork belly, cut into large cubes
- 1 ounce of salt
- 1 liter of butter or oil for frying
- For the mofongo
- 1⁄2 pound cooked pork rind
- 1⁄2 ounce of salt
- 1⁄2 ounce minced garlic
- 4 green bananas, peeled and sliced
In a thick-bottomed cauldron, bring the belly to 350 degrees C for approximately 2 hours, stirring constantly until the surface changes its shiny brown color and the skin is crisp, remove and cool.
Heat the oil to fry the bananas well until they are fried and crispy on both sides.
In a pestle (mortar), mash the greaves with the banana and garlic until the flavor is unified and small balls can be formed.