Colombian Food and International Flavors

Pernil Estofado con Mofongo (Roast Pork Stuffed with Green Mashed Plantains)

by Erica on August 2, 2010

Guest posting today and sharing her delicious recipe is Norma from “Platanos, Mangoes and Me”. Norma has a beautiful blog filled with delicious recipes. Thank you, Norma, for being here!

~Erica

Mofongo: Traditional Puerto Rican dish of fried green plantains and then mashed with pork crackling, garlic and olive oil. I added chicken stock only for this recipe so as not to dry the inside of the roast.

The Pernil and Mofongo are are usually served separately. I decided for this posting to put two Puerto Rican favorites together. I hope you will enjoy it as much as my company did.

Pictured is a 10-12 lb. roast which I had my butcher bone, butterfly and also had the skin removed. Save the bone for future use and the skin will be used during roasting. The skin will become crispy and this is what we call “cuero” and let me tell you it is fought over once the roast is served. We stand on line for a piece!!

Part 1 – The Roast
14-16 cloves of garlic
6 tablespoons of white vinegar
¼ cup of olive oil
3 tablespoons of dry oregano
2 teaspoons of black pepper
½ teaspoon of salt for every pound of meat or to taste
1 envelope of Sazon Goya or equivalent without achiote

Take the above ingredients and blend to a paste. If it is too dry, add a little more oil and vinegar.

After you have rinsed and pat-dried you pork place in baking receptacle. Season well with the paste inside and out. Save some for the skin.

Part 2 – Mofongo
3 green plantains – cut in 1 inch rounds – fry until golden and drain
3 garlic cloves
½ cup of chicken broth
S/P to taste
Large splash of olive oil
Small bag of pork crackling or ½ pound of fresh pork skin (chicharron)

Put all ingredients into your blender and pulse until it all comes together. Or use your mortar and pestle and mash together a few pieces at a time adding parts of other ingredients.

Place mofongo stuffing in center of butterflied roast.

Mofongo: Traditional Puerto Rican dish of fried green plantains and then mashed with pork crackling, garlic and olive oil. I added chicken stock only for this recipe so as not to dry the inside of the roast.

The Pernil and Mofongo are are usually served separately. I decided for this posting to put two Puerto Rican favorites together. I hope you will enjoy it as much as my company did.

Pictured is a 10-12 lb. roast which I had my butcher bone, butterfly and also had the skin removed. Save the bone for future use and the skin will be used during roasting. The skin will become crispy and this is what we call “cuero” and let me tell you it is fought over once the roast is served. We stand on line for a piece!!

Part 1 – The Roast
14-16 cloves of garlic
6 tablespoons of white vinegar
¼ cup of olive oil
3 tablespoons of dry oregano
2 teaspoons of black pepper
½ teaspoon of salt for every pound of meat or to taste
1 envelope of Sason Goya or equivalent without achiote

Take the above ingredients and blend to a paste. If it is too dry, add a little more oil and vinegar.

After you have rinsed and pat-dried you pork place in baking receptacle. Season well with the paste inside and out. Save some for the skin.

Part 2 – Mofongo
3 green plantains – cut in 1 inch rounds – fry until golden and drain
3 garlic cloves
½ cup of chicken broth
S/P to taste
Large splash of olive oil
Small bag of pork crackling or ½ pound of fresh pork skin (chicharon)

Put all ingredients into your blender and pulse until it all comes together. Or use your mortar and pestle and mash together a few pieces at a time adding parts of other ingredients.

Place mofongo stuffing in center of butterflied roast.

Preheat oven to 350F.

Cover with skin and truss as shown below.

Take seasoned skin and place on top of roast.

Cover roast with aluminum paper and cook for 3 hours….uncover roast and baste. Cook for the remainder of time until thermometer reaches185 or when you puncture it and the juices run clear.