- 1 cup canola oil
- 5 unripe/green plantains, peeled and cut into 3/4-inch pieces
- 4 ounces pork cracklings, cut into 1-inch pieces
- 2 tablespoons mashed garlic
- 1 tablespoon chopped cilantro
Adapted from wsj.com
Set a large skillet over medium heat. Add oil. Heat to 350 degrees, using a hot-oil thermometer to monitor temperature. Working in, fry plantains, rotating , until golden, 6-7 minutes. Use a slotted spoon to transfer a paper towel-lined plate.
Use a large mortar and pestle or a fork to smash plantains, cracklings and garlic until somewhat smooth. Mash in cilantro and salt to taste. 15 minutes before turkey has finished cooking, fill inner cavity with mofongo stuffing and a ladleful of pan juices. Once turkey and stuffing are done cooking, transfer stuffing to a serving dish.
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