In a small saucepan add 3 tablespoons oil, followed by garlic, bacon and salt. Simmer for about a minute until fragrant. Be careful not to let it burn. Remove and set aside.
Cut the plantains into about 4 -5 thick round shapes.
Soak in salted water for about 15-30 minutes, remove and dry with a paper towel.
In a large, sauce pan pour vegetable oil, until it is at least 1-inch inch-place on medium heat until oil is 375 degrees.
Gently place plantains into the oil. Do not overcrowd the pan. Do so in batches.
Fry for a few minutes until lightly brown about 3- 4 minutes each side until slightly brown
Use a large spoon or something like that to take it out of the oil. Remove the plantains; let it drain on paper towel.
Place about a ½ teaspoon or more of garlic oil bacon mixture into mortar; give it a smash with a pestle.
Add the chicharones and some salt if necessary. Then one by one, start adding and smashing the fried plantains with the other ingredients. Once all the ingredients have somewhat come together then the mofongo is ready. Don’t over do it! Run a knife or spatula between the mofongo and the mortar walls, place shrimp sauce in the middle. Serve right out of the mortar or turn the mortar upside down, on serving plate and bang lightly -you will get a nice mofongo dome. Repeat the same process with the remaining plantains.
If using a food processor combine, bacon garlic oil, chicharones, and plantains. Add salt to taste. Add a little bit of warm water or chicken stock to hold it together. Form balls and serve.