Manolo López is a Puerto Rican chef and cultural producer who shares his homeland's flavors through innovative dining experiences and community events.
Manolo Lopez (3)•
June 6, 2025
Season pork chunks (2 lb) with salt (1 ½ tsp), pepper (1 tsp), adobo (1 Tbsp), and garlic (2 cloves). Cover and refrigerate overnight to marinate.
The next day, place pork in a pot and cover with water.
Bring to a boil, reduce to a simmer, and cook for 45–60 minutes or until pork is tender and water is mostly evaporated.
Remove pork and pat dry.
Heat oil to 350 °F in a deep pot.
Fry pork chunks in batches until crispy and golden brown, about 3–5 minutes per batch.
Drain on paper towels and keep warm.
Heat oil to 350 °F.
Fry plantain chunks until golden and fully cooked, about 3–5 minutes.
In a pilón or mortar, mash for each serving: 1 garlic clove, fried plantain, 1 tablespoon adobo, 2–3 tablespoons chicharrón, and a splash of chicken broth.
Mash until incorporated and mold into a mound or ball.
Place one mofongo mound on each plate. Top or serve alongside generous portions of carne frita.
Optional: serve with a side of pickled onions, garlic oil, or a wedge of lime.
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