More Mofungo

Discussion in 'Pork' started by williamzanzinger, Feb 26, 2010.

  1. williamzanzinger

    williamzanzinger Smoking Fanatic OTBS Member

    A while back some of you might remember me stuffing various meats with this latin american favorite. Crushed tostones(twice fried plantains), crispy pork skin and fresh garlic. All crushed together. Stuffed a sitloin and a loin, both were brined with a heavy cumin and garlic brine.


    crushed and fried

    and fried again



    sirloin on the right, loin the left
     
  2. foxmid

    foxmid Fire Starter

    Oh man that looks good. I'm going to have to try that combo, I enjoy fruit stuffed tenderloin, I can't imagine what that tastes like, but it's got to be good!

    Thanks for the q-view!
     
  3. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    You've got some very interesting flavors and textures going on in that dish. Is it possible to descrive the taste? All in all, thanks for sharing a good post.
     
  4. williamzanzinger

    williamzanzinger Smoking Fanatic OTBS Member

    Well , the pork tastes like the puerto rican pernil(roast pork) and the mofungo tastes like what it would talste like if you put a tostone in your mouth at the same time as some porkskin and garlic lol, of course the tekture is softer. Just really really goo. Of course I also bathed the pork in annato oil. Not sure if that worked against the smoke absorption, but they were very light smoked.My intenet was to wrap in a banana leaf but all my banana trees are torn from the wind and cold.
     
  5. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Nice fungo WZ.
     

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