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Learning How to Make Mofongo at Merengue

The local Dominican restaurant demonstrates how to make one of their tasty menu staples.

Learning How to Make Mofongo at Merengue Learning How to Make Mofongo at Merengue Learning How to Make Mofongo at Merengue

Pork Mofongo or Mofongo de Cerdo is a classic preparation in Latin cuisine made of mashed green plantains, seasoned and filled with fried strips of pork. We recently visited on Jericho Turnpike where part-owner Johnny Lora welcomed us into the kitchen to share how this basic but filling dish is made.

The two main components of mofongo—green or unripe plantains and marinated pork strips are both deep fried until they are golden brown and the plantains are soft. Half of the pork is then reserved to serve on the side while the rest is muddled together with the plantains and seasonings into a hearty, starchy mash.

At Merengue, as it is commonly done, mofongo is served with a flavorful side of stewed beef broth to pour on top and moisten the mix.

Pork Mofongo/Mofongo de Cerdo

Serving size: 2


Pork Tenderloin Marinade:

-          1 ½ pound, pork tenderloin strips

-          1 tablespoon fresh chopped garlic

-          1 teaspoon chicken base

-          1 cup white vinegar

-          1 teaspoon oregano

-          1 teaspoon salt

-          Pinch of black pepper

-          4 green plantains, diced

-          1 tablespoon butter

-          1 teaspoon fresh chopped garlic

-          Pinch of salt, pepper, oregano and chicken base.

  • In a medium-sized bowl, mix all pork tenderloin ingredients and let marinate in the refrigerator for at least 2 hours; for best results, marinate overnight.
  • In a medium sauce pan or deep fryer, fry the diced plantains until golden brown, approximately 5 minutes. In the same oil, fry the pork tenderloins until browned, approx 5 minutes.
  • In a separate medium sauce pan or pilón (mortar and pestle), add one tablespoon of butter, teaspoon of chopped garlic pinch of salt, pepper, oregano, and chicken base.
  • Add all the fried plantains and half the fried pork in the sauce pan or pilón. Mash the plantains and pork together with a meat tenderizer until it become almost like a paste.
  • Take half of the serving and put in a small salad bowl to mold. Remove from salad bowl and put on a plate with the other half of the fried pork on the side. Repeat step with other half of serving.

Recipe courtesy of Merengue Dominican Restaurant.

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