Authentic Puerto Rican Mofongo

Using a knife, score the plantains lengthwise along the ridges, being careful not to cut too deep into the flesh.

Pry open the scored skin with your fingers or a knife and peel the plantains. If they are difficult to peel, you can make a shallow cut along the length of the peel to help loosen it.

Cut the peeled plantains into 1-inch thick rounds.

Place the plantain slices in a bowl of water with a generous amount of salt. Let them soak for at least 15 minutes before frying. This helps to draw out excess starch and season them.

Heat about 1-2 inches of canola oil or vegetable oil in a deep skillet or pot over medium-high heat (around 350°F / 175°C). The oil is ready when a small piece of plantain sizzles immediately.

Drain the soaked plantain slices and pat them dry with paper towels. It's important to remove excess water to prevent oil splattering.

Carefully add the plantain slices to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 3-4 minutes, until they are lightly blanched and slightly softened but not browned. Remove them from the oil and place them on paper towels to drain.

Using a flat object like the bottom of a glass or a tortilla press, flatten each blanched plantain slice into a disc shape.

Return the flattened plantains to the hot oil and fry for another 3-5 minutes, or until golden brown and crispy on both sides. Fry in batches if necessary. Remove from oil and drain on paper towels.

In a mortar and pestle, add the garlic cloves, a pinch of salt, a pinch of pepper, and a drizzle of olive oil. Mash until a paste forms.

Add the pork cracklings to the mortar with the garlic paste. Mash them slightly, incorporating them into the paste.

Add the fried plantain pieces to the mortar with the garlic and pork crackling mixture. Begin to mash and incorporate everything together.

Continue mashing and mixing until the plantains are well combined with the other ingredients, forming a cohesive mass. Add a little more olive oil if needed to help with consistency.

Take a portion of the mashed mixture and form it into a ball or dome shape using your hands or a spoon. You can also press it into a small bowl or ramekin for presentation.

Place the formed mofongo on a serving plate. Traditionally, it is served with a side of chicken broth or a sauce like 'mayoketchup' (a mixture of mayonnaise and ketchup).

Serve the mofongo with the optional chicken broth on the side for dipping, and the mayoketchup mixture for those who prefer it.