Faux-Fongo with Red Bean Gravy

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I DID IT IT WAS VERY GOOD ... TK

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Both my niece and I were immediately thinking we've got to go find some plantains and make this when we saw this episode. I've seen Guy's Triple D show where the original mofongo was made. I never once thought I could do it, although my mouth was watering. I really, really, wanted to try it, but knew that I would never be able to because of the implements and equipment needed to do it. There aren't any Puerto Rican restaurants in my city. So I was really bummed out that I wouldn't get a chance to try this dish. Then along comes Sunny! I may never get to Puerto Rico, and I may never experience this dish in a restaurant. But I WILL experience the flavor of the cuisine. It might not be strictly authentic. But I don't care. It will be wonderful anyway, simply because Sunny bothered to make it easy for us.

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I love her show and I've tried many of her recipes and they are amazing. But sadly this show was a big downer. I live in PR and I get it that she did "her take" on the recipe...but that's just not at all how we do pernil or mofongo. Its fine if she wanted to do those recipes, they might be pretty good, especially the pork one. But if she was gonna go so far away from the original (they don't even look like the real deal and have very little or none of the original ingredients and procedures she shouldn't of made the show about her vacation in PR and bringing our cuisine to the show; Cause well sadly she didn't, she did another recipe from some other place. Again, I do love her show and she seems great, but this one...thumbs down.. completely.

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Love itt! And for you who look down on it, Sunny did post it as "FAUX-FONGO" which makes it more attainable to the American society. I think her personal reinterpretation is beautiful, and what a world would it be without personal interpretation? She never presented it as the authentic way to make it and shame on all of you for looking down on her. I agree you should take pride in your culture and traditions but don't stick your nose up to people who do so otherwise and never claimed it to be traditional.

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Sorry Sunny, Mofongo is never done in Puerto Rico in a food processor. You are taking away the texture of the mofongo. We use a mortar or "pilón". See Guy Fieri's show about mofongo. They did it the right way. Although I love bacon, we use "chicharrón" (fried pork skins when doing the mofongo.

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excellent it was by far the best!

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You know it is going to taste good when the recipe calls for double frying and bacon fat. This side is a lot of work but the look on my hubby's face made it all worth it!

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Great recipe but she might want to change the name....although spelled Faux when said aloud it sounds exactly the same as the expression for extremely stinky (FO! in Puerto Rico. Don't want the recipe mistaken for stinky mofongo in PR.

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I prepared mofongo last weekend the traditional way and the Sunny way this weekend. And Sunny hit it right! It tasted good and it?s quick and easy. I am done with the pilon. Next time, I will try single frying the plantains. The pernil recipe, I will also try as I only use water when roasting it. And to the reviewers that have made negative comments on Sunny?s approach to the mofongo, please start by reading the name of her recipe: Faux-Fongo. So it?s not real mofongo but it?s her approach and a very good one too. As Puertorricans we should be very excited that our cuisine is highlighted on Food Network and not be that negative about the chef?s interpretation. Viva Puerto Rico, thank you Sunny. Glad you enjoyed your visit and please go back. And let?s keep cooking and sharing our food with others!!!

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I am glad that you had fun in Puerto Rico along with your companion.
But, I must say hands down to the recipe........in Puerto Rico we do not take short cuts please do not change our ways of cooking in traditional matter. It is either done right or do not do it at all. I personally get upset when I see people changing our ways and messing up our culture when comes to cooking.

I have to agree with some comments that were stated here that you were making Tostones and not the Mofongo it self. Tostones is one thing and Mofongo is another it was done so sloppy sorry to say.

On another note regards the Pernil (Roasted Pork I have never seen it done with Orange Juice poured on the bottom of the pan. But, it does look good and would like to prepare it that way. Gracias!!! :-