Ingredients

• Chicharrones

  • 1/2 pound pork belly
  • 1 teaspoon kosher salt plus more to taste
  • 1 teaspoon baking soda

  Salsa de Tomate

  • 1 cup sofrito
  • 5 garlic cloves, minced
  • 3 cups shrimp stock
  • 1 can whole peeled tomatoes, crushed
  • 1 tablespoon sugar
  • Cumin, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon fresh lime juice
  • 2 tablespoons freshly chopped cilantro

  Mofongo

  • 6 garlic cloves
  • 1/2 tablespoon kosher salt
  • 4 unripe plantains
  • 1 to 2 cups vegetable oil
  • 1/2 cup low-sodium chicken stock
  • 1/4 cup freshly chopped cilantro

  Special Equipment:

  • Deep-fry or high-heat thermometer
  • Pilon or large mortar and pestle (optional)

Frying the Chicharrones

• Dry the pork belly with a paper towel. Mix the kosher salt and baking soda and sprinkle it on the skin. Rub the salt and baking soda into the pork.

  Set the pork belly on a rack in a shallow dish. Place the pork in the refrigerator and let it air-dry for 2 to 24 hours. Rinse the pork belly and dry it with paper towels.

  Slice the pork into 1/3- to 1/2-inch pieces. Place the pork belly in a deep skillet and add enough water to just cover it.

  Set the heat to low. Cook the pork belly until the water evaporates and only the fat remains, about 3 to 4 hours.

  Set the heat to medium-high. Fry the pork belly until golden and crisp, about 4 to 5 minutes. Set the chicharrones aside on a paper towel to drain.

Creating the Sauce

• Saute the sofrito and minced garlic in vegetable oil until caramelized, about 10 minutes. Deglaze the saucepan with 1/2 cup of shrimp stock.

  Add the rest of the shrimp stock and tomatoes to the saucepan. Add 1 tablespoon of sugar and bring the sauce to a simmer.

  Simmer the sauce until it reduces by half, about 30 minutes. Season the sauce to taste with cumin, kosher salt and freshly ground black pepper.

  Stir in the lime juice and cilantro. Set the sauce aside.

Making the Mofongo

• Mince the garlic cloves. In the pilon or mortar and pestle, crush the cloves with the kosher salt.

  Slice off the tips of the plantains. Slice lengthwise through the skin along the ridges and peel it off in segments. Slice the plantains crosswise into 1-inch pieces.

  Heat 1 to 2 inches of vegetable oil in a heavy pan over medium heat until it reaches 350 degrees Fahrenheit. Use a deep-frying or high-heat thermometer to check the oil temperature.

  Season the plantains with kosher salt. Fry the plantains in batches until golden brown on both sides, about 3 minutes.

  Mash the plantains with the chicharrones and mashed garlic. Leave the plantains modestly chunky. If you're not using a mortar and pestle or pilon, pulse the plantains in a food processor.

  Stir in enough low-sodium chicken stock to bind the mofongo. Add the freshly chopped cilantro. For each serving, loosely fill a small bowl or ramekin with the mofongo to mold it and invert it onto a plate.