Shrimp and Kimchee Mofongo by Chef Jose Mendin

House of Knives Presents a LIVE Cooking Class with Jose Mendin

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

Ingredients

Mofongo

  • 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

DIRECTIONS

  • 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.