Part 3/8:
We started by preparing the mofongo, a quintessential Puerto Rican dish. Pino showed me the process of peeling and frying the plantains, a crucial step in creating the perfect mofongo. "We put them in hot water to make them easier to peel," he explained, as I learned a new trick.
Next, we made the house mojito, using garlic, salt, pepper, and vegetable oil to season the pork. Pino shared his overnight marinating technique, ensuring the pork was perfectly seasoned and ready to fry.
Assembling the mofongo was a true delight. We layered the fried plantains, pork, and a delicious cilantro sauce, creating a harmonious blend of flavors. The mofongo was truly a standout, showcasing the vibrant and authentic Puerto Rican cuisine.