Peel plantains and cut into 1-inch chunks. Fill a medium bowl with cold water and add a handful of salt. Put plantain chunks into water to soak and set aside.
Pour the beef stock into a small saucepan and set over low heat, keep warm. Pour 1 inch of oil into a large skillet and heat to 350 degrees F or until gently smoking.
In a separate pan or skillet, cook bacon until crisp; remove from pan and drain fat.
Once the oil is ready remove the plantain from the water, drain, and pat the chunks dry with paper towels. Gently add the plantain chunks to the frying oil by holding them against the side of the skillet and allowing them to slide into the oil. Cook the plantains until golden brown, about 5 minutes.
While still hot, add the cooked plantains to the food processor with the bacon, garlic, salt, and pepper, to taste. Process the mixture to the consistency of mashed potatoes or dough. Taste the mixture and adjust the seasoning, if necessary. Quickly shape the mixture into rough balls about the size of meatballs.
Place the plantains in soup bowls and add some heated broth. Garnish the mofongo with lime rinds and pork rinds and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.