I saw a funny joke about Mofongo and then saw someone on TV making it. I decided I needed to make it too. As usual, mine will be a little different than I saw on TV but it seems like there are a lot of variations. And who isn't putting their own spin or fusion on food these days?
Prepare and set aside:
2 roasted poblano peppers, peeled and rough chopped
In a gallon sized zip top bag, combine the following:
2 boneless sirloin pork chops, pounded slightly and cut into cubes
1/4 cup Coke
You make it your own with whichever spice you like best. The boys love cumin and cayenne so mine will be heavy on those. Let the meat marinate in the fridge for a bit.
Put the pork and poblano peppers in a skillet. Stir until all edges of the meat have some color. Reduce heat and add 2 cups water and 1/4 cup of Coke. Cover and simmer for about 2 hours. While that is simmering, you can make the Mofongo!
3 tablespoons melted margarine
3/4 teaspoon garlic (3 peeled cloves would be best but I forgot them)
5 slices of crispy bacon, crumbled
2 peeled plantains, sliced
Combine 3 tablespoons melted margarine, 3 peeled garlic cloves and smash them together to make a paste. You can use mortar and pestle or a food processor. Add the bacon and set aside.
Heat about an inch of oil in a Dutch oven to 350. Add the sliced plantains. Fry until slightly golden, about 10 minutes. Add them to the garlic mixture and smash or process until smooth. While you are doing this, take the lid off the pork, increase the heat and let the sauce thicken a bit.
Quickly shape the plantain mixture into balls or press into bottom of small bowls and overturn to serve.
Fun to say. Good to eat.