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

by Erica Dinho on August 2, 2010

Pernil Estofado with mofongo

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.
pernil raw

Preheat oven to 350F.

Cover with skin and truss as shown below.

Pernil Horno

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.

Pernil Finished

Rule: 35 minutes at 350 F per pound of pork

Let rest 15 minutes and serve.

Buen Provecho!

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{ 17 comments… read them below or add one }

1 Belinda @zomppa August 2, 2010 at 8:11 AM

Oh my gosh. I am drooling – this looks soooooo juicy!

Reply

2 norma August 2, 2010 at 9:50 AM

Erica: Thank you for having me.

Reply

3 CARMEN August 2, 2010 at 10:33 AM

deliciosa receta seria tan amable de darme como se llama la página para visitarla

Reply

4 Joan Nova August 2, 2010 at 11:09 AM

When I saw the title of this post, I immediately thought of Norma’s blog — and when I clicked I saw it was a guest post from Norma. This ingredients come from a very traditional place in Puerto Rican cuisine but the preparation and presentation is unique to Platanos Mangoes + Me.

Reply

5 Baking is my Zen August 2, 2010 at 11:51 AM

This looks really good!

Carmen

Reply

6 Faith August 2, 2010 at 4:53 PM

This is such a beautiful, impressive meal! I love the plaintain stuffing!

Reply

7 Juliana August 2, 2010 at 5:36 PM

Wow Erica, pernil with plantain? It sure looks delicious, I love pork with fruit :-)

Reply

8 grace August 2, 2010 at 5:56 PM

what a looker of a dish! the pork looks amazing on its own, but with that stuffing, it’s absolutely irresistible!

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9 Pilar August 2, 2010 at 7:38 PM

Se ve espectacular!! Y al fin que se hace con el cuero? En que momento se le pone por encima al pernil? Gracias!!

Reply

10 Wizzythestick August 3, 2010 at 3:43 PM

I love pernil and I love plantains. This looks amazing!

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11 Kim August 3, 2010 at 3:54 PM

That is one gorgeous piece of meat! I love it!

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12 Jeannie August 3, 2010 at 8:51 PM

This looks like a very delicious roast! I would love to stand in line for a piece of that roast too, skin and all:D

Reply

13 Chef E August 4, 2010 at 11:06 AM

OH MY Goodness! This is really cool and different, and I love plantains/mufungo since I was in Puerto Rico! I can imagine how good this is…

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14 tasteofbeirut August 4, 2010 at 1:00 PM

This roast pork is mouthwatering with that stuffing of green plantains especially!

Reply

15 Oysterculture August 5, 2010 at 8:40 AM

I never would have thought to stuff pork with plantains and now I cannot wait to try this yummy sounding recipe. Absolutely amazing.

Reply

16 Carla August 10, 2010 at 1:01 PM

Mouthwatering and unique. I’m heading to Nora’s blog now.
Thanks.

Reply

17 Carla August 10, 2010 at 1:02 PM

Sorry, Norma’s blog.

Reply

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