Prepare the Flavour Base: If using pork belly, cut it into small 1-2 cm cubes. Fry in a dry pan over medium heat until the fat has rendered and the pieces are golden and crispy, about 10-12 minutes. Remove with a slotted spoon and set aside on a paper towel. If using ready-made cracklings, simply crush them into smaller pieces. In a mortar and pestle (or a small bowl), mash the garlic cloves and coarse sea salt into a rough paste. Stir in the extra virgin olive oil and set aside.

Peel and Slice the Plantains: Green plantain skin is tougher than a banana's. Trim both ends of the plantain. Score the peel lengthwise along the ridges from top to bottom, being careful not to cut too deep into the flesh. Use your thumb or a butter knife to pry the peel off in sections. Cut the peeled plantains into 2-3 cm thick rounds.

Fry the Plantains: In a large, deep frying pan or skillet, heat the vegetable oil over medium-high heat to about 175°C. Carefully add half of the plantain slices to the hot oil, ensuring not to overcrowd the pan. Fry for 4-5 minutes on each side, until they are a light golden yellow and tender when pierced with a fork. They should not be deep brown or crispy like crisps.

Drain the Plantains: Using a slotted spoon, transfer the fried plantains to a plate lined with paper towels to drain off any excess oil. Repeat the frying process with the remaining plantain slices. Keep them warm.

Mash Everything Together: Working quickly while the plantains are still hot, place about a quarter of the fried slices into your mortar or a sturdy mixing bowl. Add a spoonful of the garlic oil mixture and a sprinkle of the crispy pork cracklings. Mash vigorously until the plantains break down and combine with the other ingredients. I find that mashing in small batches like this ensures everything gets evenly incorporated.

Combine and Season: Continue adding the remaining plantains, garlic oil, and cracklings in batches, mashing after each addition. The texture should be fairly stiff but cohesive. If it seems too dry or crumbly, add a tablespoon of the warm stock and mash it in until you reach your desired consistency. Season with a little black pepper and more salt if needed.

Shape and Serve: Traditionally, mofongo is shaped into a half-sphere. Lightly grease a small bowl with oil, pack the mofongo mixture tightly into it, and then invert it onto a serving plate. This creates a neat dome. Serve immediately while it’s warm.