Mofongo

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1. 1Step 1: In a large saucepan heat the olive oil over medium heat. Brown the beef bones being careful that it does not burn. Add the garlic and onion and stir. Pour in 4 cups of water, and add cilantro, cilantro ancho, and oregano. Boil for an hour over low heat, topping off the water every once in a while to maintain the same level. Season with salt to taste. Sieve and remove the solids.
2. 2Step 2: For Puerto Rican-style mofongo: Heat oil in a small pot or saucepan over medium heat and fry the plantain slices till golden brown all over (3-5 mins). Remove from the oil and place on a paper towel.
3. 3Step 3: For old-style Dominican mofongo: Wrap the plantains in aluminum foil. Bake plantains in a preheated oven at 400ºF [200ºC] for 35 minutes, or cook in an air fryer preheated to 350ºF [175ºC]. Remove the plantains from the oven and let them cool down for 5 minutes. Carefully peel them.
4. 4Step 4: Using a pilón (large mortar and pestle) or potato masher, crush the garlic and salt together, add in plantains and mash, then add pork cracklings and mash and crush to combine with the plantains (You might have to divide the ingredients and do it in 6 batches to fit in your pilón). It will have a dense consistency and more or less form a ball. If you made it with roasted plantains, mix it with the olive oil, because this mofongo mix is much dry than fried mofongo.
5. 5Step 5: Shape the mixture into 6 balls and place each in a small bowl. Place the balls into the serving plates, and garnish with the broth, that you'll use to pour over and moisten the mofongo balls.