Mofongo (Garlic Mashed Plantains with Chicharrón)

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1. 1Step 1: Heat the oil in a medium skillet over medium heat. Fry the plantain slices until golden brown and tender, about 5 to 8 minutes, turning occasionally.
2. 2Step 2: Once done, transfer to a paper towel-lined plate to drain any excess oil.
3. 3Step 3: In a pilón (mortar and pestle), mash the fried plantains together with the mashed garlic and pork cracklings. Work in batches if needed. The texture should be chunky but well combined—don't over-mash.
4. 4Step 4: Season with salt to taste.
5. 5Step 5: To serve, pack the mofongo mixture into a small bowl or ramekin, then flip it onto a plate to form a dome shape.
6. 6Step 6: Garnish with extra pork cracklings if you like, and serve with the garlic mojo on the side.
7. 7Step 7: In a mortar and pestle, mash the garlic cloves and salt into a smooth paste.
8. 8Step 8: Transfer the paste to a small bowl. Stir in the bitter orange juice, olive oil, cumin, oregano, and chopped cilantro.
9. 9Step 9: Taste and add more salt if needed.