Mofongo​ with latin spiced pork and mango salsa

I was challenged by a group of students to make a Latin inspired dish that included savory plantains.  I knew most of them to be of Cuban heritage. I have not had much Cuban food, so I thought. I consulted a friend of mine who is both a restaurateur and Cuban. She mentioned a list of dishes that she loves. One caught my ear....Mofongo. I know Mofongo. I have had this dish many times with Puerto Rican friends.  It is a savory dish made of twice cooked Plantains. It is seasoned with garlic, spices, and bacon or Chicharrones for a crunch.

I did more research and found that Mofongo has many names. In Puerto Rico, it is called Mofongo.  In Cuba, it is called Fufu. Other variations are found in Peru, Ecuador and the Dominican Republic. The first roots of this dish are actually found in several West African countries. It made me think. People brought with them their food when they came from Africa. They mixed in Spanish and Latin flavors. It is amazing how small the world is and how history and culture can be shared through food.

​In my Evanated version, I tried to be true to the Mofongo that I love, but added in a bit more spice as I love spice. Also, I paired it with a pork stewed in Latin spices and a sofrito-like sauce.  Additionally, for those that don't eat pork or meat, I made a vegan version using smoked paprika and tofu instead of pork. I topped it off with a quick salsa of mango, red onion, cilantro and lime.
Latin Spiced Stewed Pork
2 lb. Pork Shoulder
1 Medium Onion, diced
1 Poblano, roughly chopped
1 Clove of Garlic
Chicken or Vegetable Stock
Juice of 1 Orange
Juice of 1 Lime
2 tsp Cumin
2 tsp Onion Powder
2 tsp Oregano
1 tsp Chili Powder
1 tsp. Paprika
Salt and Pepper to Taste

Combine all ingredients in slow cooker or Pressure cooker. Make sure to follow the appliance directions. Cook in about 8 hours for the slow cooker and 30 min for the pressure cooker. Internal temperature of the pork should be 145 degrees.

Mofongo
4 green Plantains-sliced
2 Scallions-chopped
4 Sprigs Cilantro, Leaves only 
2 strips of Bacon-cooked
1 Bulb Roasted Garlic
1 tsp Salt
1 tsp Paprika
1/2 tsp Cayenne (optional)

  1. Cook plantain in a small amount of oil. About 15 min or until soft.
  2. Mash all ingredients together with a potato masher or a food processor and blend until mixture is moldable. You may need to add a bit more olive oil or broth. Shape into small balls or patties.
  3. Place in a pan with cooking spray. Brown on both sides.

Sofrito Sauce
1 tomato chopped
1 can (6oz) tomato paste
  1. Take the  liquid from the slow cooker including the onions and peppers and place in a pot. Allow this to reduce in half. 
  2. Add in chopped tomato and tomato paste.
  3. Combine in blender. 
  4. Add salt/pepper to taste.

Pro-tips:
  • ​The initial cook of the plantains can be done by boiling or roasting, thus making a lite version...The real point of this step is to soften the plantains to later mash.
  • I like to roast my garlic. It gives it great flavor. Place the bulb in aluminum foil with a bit of olive oil. Roast for 45 min. The garlic just slips out of the peel and is really soft.
  • Use a ring mold to get those perfectly round patties that will cook evenly.