Chef Jose Mendin of La Placita is cooking Shrimp Mofongo on The Hungry Post Live
On Thursday, May 21st at 7 PM Chef Jose Mendin of popular restaurants, Rivertail, Pubbelly Sushi and La Placita is cooking up a very special recipe for our followers. Join him LIVE on our Instagram as he puts a spin on La Placita’s mofongo. Chef Mendin will be drawing Asian influence to his Puerto Rican specialty dish with shrimp and kimchee.
Join us on May 21st at 7 PM on our Instagram LIVE. We can’t wait to see you in the kitchen…virtually.
Total Prep Time: 3-4 hours
Total Cook Time: 15 minutes
Recipe serves 4
* Add in exact measurements in ingredients and in the steps
- Green Plantain 2-3 ea
- Garlic (Peeled) 3 cloves
- Butter 2 tbsp
- Pork Belly 4oz
- Peeled Shrimp 12-14ea
- Chive 1 tbsp chopped
Garlic (Ajillo) Sauce
- Olive Oil 1 tsp
- Garlic (mashed) 1 tbsp
- White Wine 1 cup
- Lobster Broth 2 cup
- Wheat Flour 1 tbsp
- Kimchi 1 tbsp base
- Soy Sauce 1 tsp
- Goya Seasoning 1 tsp
- Pork Belly: Slow cook pork belly in the oven for 3 hours at 325 F. Once the pork is cooked, dice 1 inch size squares. Reserve.
- Mofongo: Peel and cut plantain into 2-inch slices.
- Deep fry at 350 F until they’re golden brown, about 3 minutes. Reserve at side.
- Combine fried plantain, peeled garlic, butter, salt and pork belly in the pilon (mortar) and mash until uniform.
- Garlic Sauce: In a pot, heat Olive Oil. Add garlic and brown it slightly, about 2 minutes.
- Add white wine and reduce it, about 3 minutes.
- Add wheat flour and cook until browned, 3 minutes.
- Add lobster broth, kimchi spicy base, soy sauce, Goya Seasoning and cook for half an hour. Add salt and pepper and reserve.
- Shrimp: Sautée shrimp in a pan until half-way cooked, about 3 minutes.
- Add Garlic (ajillo) sauce and cook for an additional 3 minutes.
- Mofongo: Place mofongo dough in the mold to shape. Plate in ornamental Pilon and top with shrimp, garlic sauce and chopped chives.