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Yields 6 servings
3 green plantains
Oil, for frying
2 cloves garlic
1 teaspoon salt, plus more to taste
1 ½ cups ground pork rinds
3 tablespoons olive oil
Black pepper to taste
1. Peel and slice the plantains on the diagonal, in pieces about ¾-inch wide. Fry the plantains in abundant oil without browning them. Remove and drain on paper towels.
2. Using a mortar and pestle (or pilón, if you have one), mash the garlic with the salt and 1 tablespoon of olive oil until it forms a paste. Remove the mashed garlic from the mortar and reserve. Place several pieces of fried plantain in the mortar and mash them. Mix the mashed plantain with a bit of the garlic and the pork rinds, and place the mixture in a separate bowl.
3. Repeat the process with the remaining plantains, garlic paste and pork rinds. Mix the various batches together. If the mofongo seems too dry, add the remaining olive oil. Season with salt and pepper.
4. Shape the mofongo into balls, and serve immediately.
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