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!
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!!
Pernil Estofado con Mofongo (Roast Pork Stuffed with Green Mashed Plantains)
- 14 cloves of garlic
- 6 tbsp white vinegar
- ¼ cup olive oil
- 3 tbsp dry oregano
- 2 teaspoons black pepper
- ½ teaspoon salt for every pound of meat or to taste
- 1 envelope of Sazon Goya or equivalent without achiote
- 10 pounds pork roast
- 3 green plantains – cut in 1 inch rounds
- 3 garlic cloves
- ½ cup chicken broth
- Salt and pepper to taste
- 1 tbsp olive oil
- ½ pound fresh pork skin (chicharron)
- Take the roast ingredients except the pork 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.
Mofongo and assemble
- 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. Rule: 35 minutes at 350 F per pound of pork
- Let rest 15 minutes and serve.