Moist Mofongo

1. 1

   Boil water in a large saucepan; add plantains, 2 tablespoons salt, and a dash pepper. Cook until very soft, about 30 minutes. Drain.

2. 2

   Fry bacon in a skillet until crisp, 5 to 7 minutes. Transfer to a bowl; crumble.

3. 3

   Crush pork rinds in a mortar; transfer to a bowl.

4. 4

   Blend olive oil, onion, cilantro, garlic, remaining 1 tablespoon salt, and a dash pepper in a food processor until liquefied.

5. 5

   Mash warm plantains in the mortar in batches; transfer to a large bowl. Stir in pork rinds, bacon, and olive oil mixture until well combined. Shape mofongo into balls.

No additional tips available.