Thursday, March 31, 2011
Mofongo de Yuca
then fried the Yuca first at 350 deg till soft, around 10 minutes
Then at 400 for just a couple of minutes
I had a piece of roasted pork (head in this case)
I fried up the skin to make the chicharron
I then combined two cloves of garlic, some peppercorns, salt and oregano in the mortar and created a paste. The yuca was then pounded in the mortar in 3-4 batches and turned into a chunky mash. I mixed in the pork crackling and roughly molded it
Turned out very tasty with a garlicky pork taste.