Mofongo de Pana ('Ulu)
soup, main dish, entree
SPRING 2021 RECIPE CONTEST 3RD PLACE - A Caribbean favorite-- this mofongo is made with breadfruit & pork belly. Traditionally it is made with plantains & Chicharrón mashed in a mortar & pestle.
1 lb beef bones
2 Tablespoons olive oil
2 cloves garlic, smashed
1 white onion, quartered
6 cups of water
4 leaves of recao (if available, also called culantro)
3 Tablespoons fresh Cilantro
½ teaspoons of dried oregano
¼ cup lime juice
1 lb pork belly
½ gallon of water
1 teaspoon pepper
1 teaspoon salt
½ teaspoon dried oregano
¼ cup lime juice
1 cup peanut oil for frying
2 large green ‘ulu or approximately 6 cups of par cooked ‘ulu from Hawaii ‘Ulu co-op
1 Teaspoon of salt
1 Teaspoon of minced garlic
Brown beef bones in oil in a large heavy bottomed pot, add onion and brown them for a couple more minutes.
Add your remaining ingredients and simmer the broth over low heat for 1 hour. Caldo should reduce by half but add more water if needed during the reduction process. Strain when finished.
Boil pork belly in water with seasonings for about 35 minutes until pork is tender and easily pierced by a fork.
Remove pork belly, allow to cool and pat dry.
Fry pork belly in 1 cup of peanut oil until very crispy all over for several minutes over medium heat. Be very careful when handling and frying the chicharrón and use a splatter guard or a vented lid if you can.
Once fried and cooled off, dice into ¼ inch cubes. *1 lb of crispy fried bacon can be used instead to pork belly
2 large green ‘ulu or approximately 6 cups of par cooked ‘ulu from Hawaii ‘Ulu co-op. If using fresh ‘ulu, quarter and remove core of ‘ulu.
Steam or boil for 10-15 minutes until tender but not mushy. Strain and allow to cool.
Cut either your freshly steamed or your store bought ulu pieces into 1 inch cubes and fry in 1 cup of oil until golden brown, about 2-3 minutes each side
Fry the ulu in 1 cup of oil until golden brown, about 2-3 minutes each side
Form balls of mofongo by placing 1 cup of freshly fried ulu, 2 tablespoons of chicharron, a pinch of salt and a pinch of minced garlic into a pilon (mortar and pestle) . Mash ingredients together well and scoop out of the pilon.
Place mofongo balls into a bowl, pour some caldo over the top, garnish with a little more chicharron and enjoy!
You should get 4-5 balls of mofongo roughly the size of a tennis ball. If you don’t have a mortar and pestle available, you can mash ingredients with a potato masher in a large bowl and form the balls with your hands.