Peel, cut the plantain in cylinders, and place them with salt water to soak for 10 mins.
While the plantain is soaking, finish cooking the bacon and place the bacon fat in a heat resistant cup to use later while smashing the plantains.
Using a pilon or mortar and pestle, smash the bacon and place in a bowl for later.
Using the same pilon, add the salt and garlic to it. Smash the garlic and salt until a paste is formed. Note: If you are like me and don't like salty food, keep the 1/8 tsp of salt. If you want a bit more salty flavor, then you can sprinkle salt while smashing the plantains and taste it until your licking.
Heat oil in a frying skillet or pot in medium. Once oil is ready, put the plantain cylinders in the frying oil. It will take about 5 minutes each side. Take them out once they are tender. but cooked. You will notice a different feel when you touch them with a fork and a change of color.
Once the plantains are cooked, place them inside the pilon and smash them with the garlic paste. While working the plantain, add the bacon pieces to the pilon and mix some more. Then add the bacon fat and continue mixing until all is well combined.
If you would like the mofongo moister, particularly if re-heating later on, then add the chicken broth or salted water until you find it moist enough. I suggest add 1 tbsp at a time. I normally eat mofongo right away so do not add the broth unless I am keeping some for leftovers the next day.
You can do similar recipe with yucca, breadfruit, and/or riper plantains for a sweeter mofongo.