1. Mash garlic with salt to a paste.   Add to Water and stir well to mix.

2. Score plantains skin deep along opposite sides and trim of tips 1/2 inch at each end.  Under running water peel off skin (makes peeling easier).  Cut peeled green plantains into pieces 1 inch thick and place in Garlic water to soak.  Do not discard garlic water when plantain is removed later.

3. Wash, dry then dice Fat Back into 1/2 inch pieces.  Fry in vegetable oil to a golden crisp and drain well on paper towel.

4. Take pieces of plantain drain well and fry in deep oil being careful not to splatter hot oil.  Fry to a deep yellow color (do not brown) and drain off oil on paper towel. Flatten fried plantain on wax paper, rewet slightly mashed plantain in original reserved garlic water, shake off excess water and return to hot oil for 1.5 minutes drain off excess oil and place in deep bowl until all pieces have been processed.

1. Mash garlic with salt to a paste.   Add to Water and stir well to mix.

2. Score plantains skin deep along opposite sides and trim of tips 1/2 inch at each end.  Under running water peel off skin (makes peeling easier).  Cut peeled green plantains into pieces 1 inch thick and place in Garlic water to soak.  Do not discard garlic water when plantain is removed later.

3. Wash, dry then dice Fat Back into 1/2 inch pieces.  Fry in vegetable oil to a golden crisp and drain well on paper towel.

4. Take pieces of plantain drain well and fry in deep oil being careful not to splatter hot oil.  Fry to a deep yellow color (do not brown) and drain off oil on paper towel. Flatten fried plantain on wax paper, rewet slightly mashed plantain in original reserved garlic water, shake off excess water and return to hot oil for 1.5 minutes drain off excess oil and place in deep bowl until all pieces have been processed.

5. Sprinkle crispy fried pork rinds over plantains and mash plantains together with pork rinds.  (mixture may be moistened lightly with clear chicken broth to form into balls.

1. Sautee seafood in Creole sauce for 5 to 10 minutes

2. Hollow out the Mofongo balls and stuff with Seafood sautéed in Puerto Rican Sofrito (Creole Sauce).

Stuffing Variations:

1. Mash garlic with salt to a paste.   Add to Water and stir well to mix.

2. Score plantains skin deep along opposite sides and trim of tips 1/2 inch at each end.  Under running water peel off skin (makes peeling easier).

3. Heat oil in deep dish frying pan or fryer (like for frying potatoes).

4. Shred plantain into long strips. Gently, clump together into dumplings, portions of shredded plantain into 1 to 2 inch balls leaving strips protruding from all sides of the dumpling.

5. Dip arañitas (dumplings) into garlic water quickly and sprinkle off excess liquid.

6. Carefully, place arañitas into hot oil (be careful not to throw them in, to prevent skin burns). Fry until golden, remove and place on paper towel or strainer to remove excess oil.

7. Serve when they can be handled as you would French fries.

1. Peel ripe plantains and ensure the the pulp is firm and smells sweet

2. Heat butter or margarine (add spices as desired)

3. Sautee in at medium heat until browned about 10 minutes

4. Sprinkle with brown sugar, if desired (optional)

5. Serve immediately as a side dish or dessert

1. Do not peel ripe plantains, lay flat, slit open on upper side lengthwise except ends and lay with peeling on baking dish

2. Gently spread opening and top with, butter, brown sugar and spices

3. Bake at 400ºF for 20 to 30 minutes

4. Serve immediately as a side dish, dessert or "a la mode"