What is Mofongo?
We wanted to share a family recipe here on our blog that combines mofongo with scallops. Now for those of you who are not familiar with mofongo, I like to consider it Caribbean soul food. It is a mashup of plantains with a mix of chicharrónes or pork cracklings. Traditionally considered a Puerto Rican dish, you can find remixes of this flavorful dish across Cuba (fufú Cubano), Dominican Republic (mangu), and Ecuador (bolones).
- Loisa Adobo
- Chicharron 1lb
- 4 Green Plantains
- 1 Green Lime
- Vegetable Oil for Deep Frying
- Loisa Sazon
- Bay Scallops 1lb
- 1⁄2 Orange Bell Pepper
- 1⁄2 Onion
- Natural Tomato Suace
- Olive Oil
Make slits around the Chicharron. Immerse Chicharron in a bowl with water and salt for 1 hour. Peel and chop plantains in 3 inch slices. Chop lime into quarters. Dice half of the orange bell pepper and half of the onion. Chop the parsley. Slice the avocado.
Cooking the Chicharrón
In a pot over medium heat, boil enough water to submerge the meat and mix it with 3 teaspoons Loisa Adobo. Cook until all the water is absorbed, add a few more of Loisa Adobo on meat and cover the pot. The pork will fry in its own fat. After the meat is golden brown turn around and cover. Carefully take it out the pot and place it on a cutting board, slice in 2cm pieces, add the juice of a 1⁄4 of lime and rest.
Frying the Plantains
In a pot heat 4 inches of vegetable oil for deep frying. Fry the plantain slices until golden and remove from the pan. Set the plantains slices on a paper towel and flatten the slices using a plate, bowl or a wooden maja frito. Add the flatten slices in the pot and cook for 1 more minute.
Plating the Mofongo
Cut the chicharron into thin slices. Mix it in with the fried plantains and pound it all together until its well incorporated. Keep mixing and mashing until all the ingredients are one big chunk. Season with a few shakes of Loisa Adobo. You can add some hot water to keep the mixture moist for shaping and plating.
Cooking the Scallops
In a medium non-stick pan, heat 1 teaspoon of olive oil on medium high until hot. Add the diced onions and bell peppers and cook for 2 minutes. Add the scallops, season with 2 teaspoons of Loisa Sazón, then cook on high heat for 3 minutes. Add tomato sauce and chopped parsley.
Finishing Your Dish
On top of the mofongo, serve the Scallops with sauce, add fresh parsley, lime juice and avocado slices on the side.