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4.9 from 444 votes

Ecuadorian fritada de chancho

Fritada de chancho a popular weekend dish in Ecuador, in this traditional dish the pork is cooked in a mix of water, orange juice with onion, garlic and cumin until the liquid is gone and the pork browns in the "mapahuira" or mix of its own grease and spices/flavors from the onion/garlic

Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Course: Main Course
Cuisine: South American , American , Ecuadorian

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 of cumin optional
  • 10 garlic gloves 5 whole and 5 minced
  • 1 white onion chopped in large pieces
  • 1 shallot or Ecuadorian paiteña red onion chopped in large pieces
  • 3 cups of water
  • 1 cup of orange juice
  • salt to taste
Side dishes (choose your favorites):
  • Fried ripe plantains
  • Boiled yuca or cassava
  • Hominy corn
  • Llapingachos
  • Tomato and onion curtido
  • avocado slices
  • Aji hot sauce

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Cook on medium heat until the water is almost gone.
  4. Add the orange juice and let it reduce
  5. The meat will begin to brown, stir frequently to avoid burning, cook until all the pieces are evenly browned.
  6. 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.
  7. 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).