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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