Dominican Mofongo with Fried Pork Belly and Garlic Sauce

Heat 1/2 cup vegetable oil in a large, heavy-bottomed pot or deep skillet over medium-high heat until it reaches 350°F/175°C. Carefully add the plantain rounds and fry for 5-7 minutes, turning occasionally, until golden yellow and slightly tender but not crispy. Remove with a slotted spoon and drain on paper towels.

While plantains fry, render the pork belly: Place pork belly cubes in a separate skillet over medium heat. Cook for 15-20 minutes, stirring occasionally, until crispy and golden brown. Remove the crispy pork belly (chicharrón) with a slotted spoon and set aside. Reserve 2 tablespoons of the rendered pork fat.

In a large pilón (mortar and pestle) or a sturdy bowl, combine the fried plantains, 2 tablespoons of the reserved pork fat, 1/2 teaspoon of salt, and 3 minced garlic cloves. Pound and mash the mixture until it forms a thick, cohesive dough. Incorporate the crushed pork cracklings and half of the crispy pork belly into the mofongo mixture.

Form the mofongo mixture into 4-inch balls or mounds. If the mixture is too dry, add a tablespoon of warm chicken broth at a time, mashing until the desired consistency is reached. Keep warm.

Prepare the garlic sauce: In a small saucepan, heat 1/4 cup olive oil over medium-low heat. Add the remaining 3 minced garlic cloves and cook for 2-3 minutes, stirring constantly, until fragrant but not browned. Stir in the remaining 1/2 teaspoon of salt and the warm chicken broth. Simmer for 2 minutes.

To serve, place a mofongo mound on each plate. Top generously with the remaining crispy fried pork belly and drizzle with the warm garlic sauce. Serve immediately.