Ecuadorian fritada de chancho
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 15 mins
-
Course
Main Course
-
Cuisine
South American, American, Ecuadorian
Ecuadorian fritada de chancho
Description
This fritada features several pounds of pork, often a combination of baby back ribs and boneless cuts, seasoned with cumin, minced garlic, salt, and pepper. The pork is cooked in a wok or sauté pan with chopped onions, whole garlic cloves, and water over medium heat until the liquid reduces. Orange juice is added to deglaze and infuse a subtle citrus acidity while the meat browns evenly on all sides.
The resulting pork pieces are richly flavored with garlic and a hint of cumin, tender from simmering yet caramelized from browning. The dish is commonly accompanied by typical Ecuadorian sides such as fried sweet plantains, boiled cassava (yuca), hominy corn, and llapingachos, along with fresh onion, curtido (a marinated salad), tomato, avocado slices, and aji criollo hot sauce for added brightness and spice.
This combination offers a range of textures and flavors, from the soft and starchy sides to the savory, slightly tangy pork, allowing for a balanced and traditional Ecuadorian meal experience.
Ingredients
- 3-4 lbs of pork 1-2 lb of baby back pork ribs and 2 lbs of boneless ribs or loin or any combination of these, cut in medium size squares
- 1 tsp cumin optional
- 10 garlic 5 whole and 5 minced, gloves
- 1 white onion chopped in large pieces
- 1 onion chopped in large pieces, or shallot, Ecuadorian paiteña red onion
- 3 cups of water
- 1 cup of orange juice
- salt to taste
Side dishes (choose your favorites):
- plantains fried, ripe
- cassava boiled, or yuca
- Hominy corn
- llapingachos
- tomato
- onion
- curtido
- avocado slices
- aji hot sauce
Instructions
- Season the pork with the cumin, minced garlic, salt and pepper. Let it rest in the refrigerator for a couple of hours if you have time.
- In a large wok or a sauté pan add the meat, the chopped onion and shallot, the whole garlic cloves and the 3 cups of water.
- Cook on medium heat until the water is almost gone.
- Add the orange juice and let it reduce
- The meat will begin to brown, stir frequently to avoid burning, cook until all the pieces are evenly browned.
- Add the boiled yuca, mote or hominy and plantains to the same pan or you can also arrange the fritada and the sides on a large serving platter.
- Serve the fritada with the sides including the yuca, hominy, plantains, curtido or marinated onion lime cilantro tomato salad), avocado slices and aji criollo (hot sauce).
User Reviews
Overall Rating
4.9
You'll Also Love
