Mofongo is almost as popular as french fries on the island. (If Puerto Rico’s Chinese restaurants ever start serving it in combo dinners, then it will usurp the status of french fries.) This tastes sort of like mashed potatoes if you added bacon to them!
3 green plantain (peeled & diced)
3 garlic clove (diced)
1 pinch adobo
1/4 LB. salted pork (crumbled)
1 tbsp. olive oil
1 1/2 inch vegetable oil
Peal plantains and cut into 1/2 inch slices. Place them in 4 cups of water with 1 pinch of salt and let stand for 15 minutes. Drain.
In frying pan, heat 1 1/2 inches of vegetable oil to 350 degrees. Fry plantains until firm (not hard) about 4 minutes. Remove and drain oil.
Cool salted prok or bacon with adobo until pork fat is liquid. Add minced garlic and olive oil.
In mortar, mash the plantains and meat with pork fat.
Form into small balls and serve.

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