Heat canola oil in a deep-fryer or large saucepan to 350°F (175°C). Fry plantain slices in batches until golden, about 4–5 minutes. Drain on paper towels.

Use a mortar and pestle to mash garlic cloves with extra-virgin olive oil into a smooth paste.

In a large bowl, combine the garlic paste with crispy pork rinds. Stir well and set aside.

Place drained plantains in the mortar and mash until chunky. Season with salt and pepper.

Add the garlic-pork rind mixture to the mashed plantains and mix thoroughly.

Shape the mofongo into balls or pack into small bowls. Serve immediately.