Recipe courtesy of Papito Moe's
Carne Frita Moe'Fongo
- Level: Intermediate
- Yield: 6 servings
- Total: 1 day 1 hr 50 min (includes marinating time)
- Active: 1 hr 25 min
Ingredients
Pork Marinade:
One 4- to 6-pound pork butt
1/2 cup canola oil
1/2 cup white wine vinegar
5 tablespoons garlic puree
1 tablespoon salt
1 tablespoon pepper
1 teaspoon dried parsley
Papito's Moe'Foe Sauce:
1 cup melted butter or margarine
3 tablespoons pureed garlic
1 teaspoon granulated garlic
1 large Spanish onion, sliced
10 green plantains
4 cups canola oil
Store-bought pork rinds, for mashing
Chicken broth, for dipping
Directions
Special equipment:
a deep-fry thermometer; a mortar and pestle- 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!