Puerto Rican Mofongo
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Credit: Anthony Lamas, Chef/Owner, Seviche, Louisville, Ky.
The National Culinary Review, October 2010
4 semi-ripe plantains, peeled, rough-chopped
¼ cup diced Spanish onion
½ cup smoked bacon
¼ cup + 1 t. chopped garlic
1 t. white pepper
3 T. kosher salt, divided
¼ lb. butter
3-5 lbs. pork shoulder or Boston butt
2 limes, juiced
2 oranges, juiced
1 packet Sazon seasoning mix (or achiote)
1 T. olive oil
Mojo de Ajo (recipe follows)
Mojo de Ajo
1 T. fresh garlic
1 cup red wine vinegar
3 limes, juiced
3 oranges, juiced
1 t. orange zest
1 packet Sazon seasoning mix
1 T. kosher salt
1 cup olive oil
1. Boil plantains until fairly soft but not mushy. In separate pan, sauté onion and bacon until bacon is cooked through, about 5 minutes. Drain plantains; add to bacon/onion mixture. Add 1 t. garlic, white pepper, 1 T. salt and butter; mash with potato masher. Keep warm.
2. Rub pork with lime and orange juices, remaining salt, seasoning mix, remaining garlic and olive oil. Marinate pork at least 4 hours, preferably overnight.
3. In preheated 400ºF oven, roast pork 45 minutes-1 hour (to golden-brown, crisp exterior). After pork is browned, lower oven to 225ºF; cover pork tightly with aluminum foil. Continue to roast 4 hours, until pork is fork-tender.
4. In 350ºF oven, heat about ½ cup plantain/bacon mash and ¼ cup roasted pork 10-12 minutes, or until hot. Put bacon/ plantain mash in small bowl; top with roasted pork. Drizzle mojo de ajo on top.
Mojo de Ajo
Method: In blender, combine garlic, vinegar, lime and orange juices, orange zest, seasoning mix and salt. After about 10 seconds, slowly add oil, 1 T. at a time. Chill in refrigerator at least 10 minutes.
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