Mofongo de Yuca

mofongo
Originally uploaded by EatingVideo

I had a Yuca root sitting around and decided to make a mofongo with it. It's the same technique as when making a plantain mofongo. Frying the yuca in two steps and combining it with pork chicharron garlic and salt. So I cut up the yuca in pieces.






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.

Stunt Foodways

Interesing new site I intend to contribute to from the guy who brought us
My Empire of Dirt: How One Man Turned His Big-City Backyard into a Farm
A Website with a dedication to the fair and honest treatment of ugly and ungainly food, a fondness for feeding unruly crowds, and a commitment to cooking hard and well beyond your pay-grade.
Stunt Foodways
Check it out.
Up already some goat butchery.

Slaughterhouse Christmas Special - Epic Meal Time

Somehow missed this over the holidays, thanks to my brother for pointing it out.