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 min
- Cook time
- 3 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3-4 lbs of pork
- 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
- Fried ripe plantains
- Boiled yuca or cassava
- Hominy corn
- Llapingachos
- Tomato and onion curtido
- Avocado slices
- Aji hot sauce
Instructions
- 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).