Step 1: Heat vegetable oil in a deep skillet over medium-high heat. Fry plantain chunks until golden brown and tender, about 5-7 minutes. Drain on paper towels.
Step 2: In a mortar and pestle or large bowl, mash the fried plantains with minced garlic and crushed pork cracklings until chunky but cohesive. Season with salt.
Step 3: Form the plantain mixture into 4 equal balls and place each in a serving bowl, flattening slightly to create a nest.
Step 4: In a separate skillet, heat olive oil over medium heat. Add sliced garlic and cook until fragrant, about 1 minute.
Step 5: Add shrimp to the skillet and cook until pink and opaque, 2-3 minutes per side. Remove shrimp and set aside.
Step 6: Deglaze the skillet with white wine, scraping up any browned bits. Add butter and chicken broth, simmering until slightly reduced, about 3 minutes.
Step 7: Return shrimp to the skillet, tossing to coat in the sauce. Stir in chopped cilantro and season with salt and pepper.
Step 8: Spoon the garlic shrimp and sauce over each mofongo nest. Serve immediately.