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Mofongo de Pana
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1 large breadfruit
1/2 lb. pork cracklings
3 garlic cloves
1 tbsp. olive oil
Peel the breadfruit completely and cut it diagonally in 1 inch thick slices.
Place the breadfruit in a bowel with 1 tablespoon of salt and water for about 15 minutes.
Place on paper towels to drain from all the water.
Heat enough Canola* oil, add the slices of breadfruit and fry slowly for about 15 minutes. They should cook but do not burn them.
Drain on paper towels to get all the oil off.
In your (pilón), mortar mash the garlic cloves and add the olive oil.
Remove the garlic mix and in the same mortar, mash the
breadfruit 3-4 strips at a time adding pork cracklings to the mix.
Do this until all the breadfriut is mashed and cracklings are done.
Pour mix into a bowl and take handfuls and roll into balls.
Do this until all the breadfriut mix is rolled into balls.
Serve hot and add some pique caballero to spice the breadfruit balls.
*Canola oil is the best to prevent cholesterol.
Spice them up adding "Pique Caballero" under the sauce category.
You can surely serve the breadfruit balls in soup for an even yummier taste.
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