He promised, and he delivered. Here's Chef Sean Bernal's version of mofongo, a highly recognizable Puerto Rican dish. It can be found on Oceanaire's menu as an appetizer, but we recommend you ask for it there as an entrée with shrimp in Creole sauce to get the full effect... and an even fuller stomach. Then, once you become obsessed, you can add your name to the 22,000 strong who are fans of mofongo on Facebook. Seriously.
Serving: 2 appetizer-sized portions
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3 green plantains, peeled
4 cups water
1 Tbs salt
1 Tbs olive oil
1 Tbs cilantro
4 oz. pork belly, fried
Directions: Cut plantains into one inch slices and soak in water and salt for about 15 minutes. Fry plantains and pork belly in oil until golden brown and reserve. In a mortar, grind the plantain with the garlic, cilantro, and olive oil.