By: Toriano Fredericks
Traditional mofongo calls for pork skin (chicharonnes) but when we can, we love to find ways to fuse Puerto Rican and Soul Food techniques to make something new. That’s why we decided to use southern fried chicken skin in place of pork skin. We feel it adds a great twist without vastly altering the composition of a classic Caribbean dish like mofongo. Mofongo is an Afro-Puerto Rican dish that stems from the African dish Fufu.
6 thick cut pork chops
Ground black pepper
Coarse sea salt
Use a sharp knife to cut pockets into the chops.
Rub with olive oil then season with a light amount of Sazon, black pepper then sprinkle with coarse sea salt. Flip the chop and season the same way on the other side. Place in the refrigerator.
To set up for frying the chicken skins, heat oil in a cast iron skillet or pan to 375 degrees.
Place Frank’s Red Hot sauce in a deep dish or bowl.
Place House Autry chicken breader in a separate bowl.
Place the chicken skins is the dish with the hot sauce.
Shake excess sauce from skin and dredge in breading and set aside. Repeat for the remaining skin and place in the hot oil when finished.
Fry until skin reaches a golden brown color (approximately 2-3mins per side).
Place on paper towel to drain then chop the skins up to small bits.
Peel plantains and slice to inch thick pieces.
Fry in 375-degree oil until golden brown and tender (approximately 4-5 minutes).
Add about half of the fried plantains, half the chicken skins, 1 tablespoon of Mojo de Ajo and 2 teaspoons of chicken broth to a mortar and pestle and mash. Add the other half of plantains, chicken skins, a tablespoon of Mojo de Ajo along with two more teaspoons of chicken broth and continue to mash. Add salt and pepper to taste.
Pre-heat oven to 350 degrees.
Lubricate a cast iron skillet with olive cool and heat over high heat.
Remove chops from the refrigerator and stuff with mofongo.
Sear the chops for 2-3 minutes per side then place the whole cast iron skillet in the oven for 25-30 minutes (or until chops reach an internal temperature of 160 degrees).
Plate the chops and spoon sauce from the pan over the chops and serve.
This post is sponsored by NC Pork Council.