Begin by peeling two green or slightly yellow plantains, cut them into 1–2 inch pieces, and cook in salted boiling water for 10–15 minutes until fork-tender.

Drain the cooked plantains and mash them in a mortar and pestle with garlic and olive oil until smooth yet chunky. Incorporate pork cracklings if using.

In a skillet, heat olive oil or butter, sauté minced garlic for about 1 minute. Add shrimp, season, and cook for 3–4 minutes on each side until pink and opaque.

Mold the mofongo into plates or bowls, top with sautéed shrimp, and let pan juices drizzle down.

Garnish with cilantro and lime wedges before serving immediately.