Ingredients

2 lbs. of pork Chicharron (crispy skin or rinds).
In the Dominican Republic the chicharrón is pork skin and its fat in large chunks boiled in water until it becomes highly crispy .
2 ½ cups oil for frying
salt to taste
16 medium green bananas (plantains), peeled and sliced an inch thick.
6 cups of hot beef broth
2 teaspoons of slightly fried garlic in two teaspoons of oil.

View step by step photos in blog: http://mariscakes.blogspot.com/2009/12/mofongo-familia.html

Description

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