· 3 green plantains · 1 tablespoon salt dissolved in 4 cups water · 8 ounce lean bacon(you can substitute sizzlelean) · 2 cloves garlic · Vegetable oil, for deep fat frying · 1 teaspoon chopped hot pepper · 1 tablespoon corn or safflower oil · 1 teaspoon salt · ½ teaspoon black pepper
Peel plantains and cut vertically into 1-inch thick slices. Soak slices for 20 minutes in salted water. Meanwhile, fry bacon until crisp, then crumble and set aside. (Traditionally, mofongo is made with pork cracklings, also known as crisp fried pork skin. Bacon is a contemporary twist. For less fat, lean chopped ham can also be substituted.) Drain plantain slices well. Deep fry plantain until tender, yet not browned. Drain on paper towels. Mash and mix together the garlic cloves, hot pepper, oil, salt and pepper. Blend half of the fried plantain slices with half of the crumbled bacon and half of the garlic mixture; mix thoroughly. Roll mixture into 2-inch balls. Repeat with the remaining ingredients. Serve hot with seasoned rice.