Heat enough olive oil in a large skillet to cover the plantain pieces by about an inch. Fry the plantain rounds over medium heat for about 5-7 minutes per side, until golden and tender, but not crispy. Remove with a slotted spoon and drain on paper towels.

While plantains are still warm, transfer them to a large wooden pilón (mortar and pestle) or a sturdy bowl. Add the minced garlic, pork cracklings, salt, and pepper.

Begin to mash the ingredients together. Gradually add the warm chicken broth, about a tablespoon at a time, continuing to mash until the mixture forms a thick, pliable dough. Do not overmix; a few small chunks of plantain are desirable for texture.

Using your hands, shape the mofongo mixture into individual balls, about the size of a tennis ball. If desired, you can press them into a small bowl to create a cup shape for filling with protein or stew.

Serve your Mofongo immediately as a side dish or main course. Traditionally, it's served with a side of chicken broth or a hearty stew like 'carne frita' or 'camarones en salsa'.