Mofongo

Instructions

1. Peel the plantains and cut them into thick rounds about 2 cm.
2. Heat 4 tablespoons of olive oil in a skillet and fry the rounds over medium heat for 3 to 4 minutes per side, until golden. Drain on paper towels.
3. In the same skillet, fry the lardons until crispy, then set them aside with their fat.
4. Crush the garlic with the salt in a mortar. Add the oregano, pepper and a drizzle of oil.
5. In a large mortar, pound the fried plantains in small batches with the garlic, lardons and a little of their fat, until you have a coarse but uniform paste.
6. Shape the mash into tight domes by pressing it with the bottom of a wet bowl.
7. Place the shredded meat in a bowl, then the mofongo on top, and drizzle with sauce.
8. Serve immediately with the hot broth on the side, to moisten each bite.