For the pork marinade: Wash pork. In a medium bowl, combine oil, vinegar, garlic, salt, pepper and parsley. Put aside. Using a sharp knive and cutting board, cube pork into 1-inch cubes, removing some of the fat to your liking. Pour marinade over pork in a bowl. Marinade, refrigerated, for at least 24 hours or up to 48.
For the moe'foe sauce: Combine butter, garlic and granulated garlic in a bowl. Reserve for later.
Saute onion in a small skillet in approximately 1 tablespoon moe'foe sauce until translucent and fork-tender.
Peel and cut plantains 1/2-inch thick. In a small fryer or deep pot, heat canola oil to 375 degrees F.
Fry plantains until fork-tender, 8 to 10 minutes. Allow to sit and rest for 1 to 2 minutes.
Fry pork until golden brown and crispy on the outside and 155 degrees F inside.
Meanwhile, using a mortar and pestle, make moe'fongo: Add 12 pieces plantain and 2 tablespoons moe'foe sauce and mash until smooth, leaving some small chunks of plaintain. Add 2 to 3 pieces of pork rinds, and mash until pork rinds are incorporated well. Repeat for each additional moe'fongo.
Scoop mashed moe'fongo into a shallow and wide cup to mold, then flip and place on a plate. Add pork and cover with sauteed onion. Serve with your favorite chicken broth for dipping!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Papito Moe's Puerto Rican Grub, West Jordan, UT