Mofongo

Peel the green plantains: make 3-4 lengthwise cuts with a knife and strip off the peel in sections. Cut the plantains crosswise into rounds about 2-2.5 cm thick, cover with cold salted water and let sit for 10-15 minutes so the flesh doesn't darken and releases excess starch. Drain in a colander and pat thoroughly dry with paper towels.

In a saucepan, heat 400 ml of vegetable oil to 175°C (a piece of plantain dropped in should sizzle immediately). Fry the rounds in batches for 8-10 minutes until golden and crisp outside and tender inside, flipping once. Transfer to paper towels to drain excess oil.

While the plantains fry, use a pestle and mortar (pilón) or a deep bowl and pestle to mash 4 garlic cloves with a pinch of salt and 2 tbsp olive oil into a smooth paste.

Add the hot fried plantains to the paste, 2-3 rounds at a time, along with 150 g pork cracklings, and pound together, adding 3-4 tbsp chicken broth, until the mixture turns into a thick, chunky mash (don't mash it smooth — mofongo should keep a rustic texture).

Grease a small bowl (about 250 ml) with oil, pack a quarter of the mixture firmly into it, then turn it out onto a plate to form a neat dome. Repeat with the remaining mofongo for 3 more portions, covering the finished domes with foil to keep warm.

For the shrimp al ajillo, melt 30 g butter with the remaining olive oil (2 tbsp) in a skillet, add 4 minced garlic cloves and 0.5 tsp chili flakes, and sauté for 30 seconds until fragrant. Add 300 g peeled shrimp and cook for 2-3 minutes per side until pink and opaque, season with salt and black pepper, and squeeze over the juice of 1 lime.

Spoon the hot shrimp along with the garlic sauce over each mofongo dome, and sprinkle with chopped cilantro stems.

Serve immediately while the mofongo is hot, with a cup of warm chicken broth on the side — traditionally poured over the mofongo or sipped between bites.