Kitchen notes · a little help before you start

Pernil Estofado con Mofongo (Roast Pork Stuffed with Green Mashed Plantains)

Name: Pernil Estofado con Mofongo (Roast Pork Stuffed with Green Mashed Plantains)
Yield: 8
Ingredients: 14 cloves garlic (Source: 14 cloves of garlic); 6 tbsp white vinegar (Source: 6 tbsp white vinegar); 1/4 cup + 1 tbsp olive oil (Source: 1/4 cup olive oil; Source: 1 tbsp olive oil); 3 tbsp dry oregano (Source: 3 tbsp dry oregano); 2 teaspoons + As Needed black pepper (Source: 2 teaspoons black pepper; Source seasoning: Salt and pepper to taste); 1/2 teaspoon salt for every pound of meat or to taste (Source: 1/2 teaspoon salt for every pound of meat or to taste); 1 each envelope of Sazon Goya or equivalent without achiote (Source: 1 envelope of Sazon Goya or equivalent without achiote); 10 pounds pork roast (Source: 10 pounds pork roast); 3 each green plantains – cut in 1 inch rounds (Source: 3 green plantains – cut in 1 inch rounds); 3 each garlic cloves (Source: 3 garlic cloves); 1/2 cup chicken broth (Source: 1/2 cup chicken broth); As Needed Salt (Source seasoning: Salt and pepper to taste); 1/2 pound fresh pork skin (chicharron) (Source: 1/2 pound fresh pork skin (chicharron))

Pernil Estofado con Mofongo (Roast Pork Stuffed with Green Mashed Plantains) is made with pork roast, green plantains – cut in 1 inch rounds, and pork skin.

Original yield: Serves 8
Ingredients: 13 listed

Make it part of your week

Estimating…

Main courseLatin AmericanPork

Recipe categories & planning details

Meal type: Main course
Primary protein: Pork
Cuisine: Latin American

A few quick notes

1. Include the rest

Leave time for the resting step before continuing.

2. Check when to cover

Follow the covered and uncovered stages in their stated order.

3. Preheat as directed

Have the oven at the specified temperature for its cooking step.

Get to know the ingredients

white vinegar

In the method: If it is too dry, add a little more oil and vinegar.

dry oregano

In the method: Take the roast ingredients except the pork and blend to a paste.

salt for every pound of meat or to taste

In the method: Rule: 35 minutes at 350 F per pound of pork

The last little job

Finish as directed

Let rest 15 minutes and serve.

A little more help as you go

Follow the blending step

Prepare the blending equipment before that stage of the recipe.

A few questions you might have

What should I prepare first?

Set out the blender and oven. Start with this step: Take the roast ingredients except the pork and blend to a paste.

Which preparation step should I plan for?

Leave time for the resting step before continuing.

What check should I look for as it cooks?

Cook for the remainder of time until thermometer reaches185 or when you puncture it and the juices run clear.

Is there another preparation step to plan for?

Prepare the blending equipment before that stage of the recipe.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: mycolombianrecipes.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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