Ecuadorian Fritada de Chancho
Fritada is a typical plate from the Sierra or Highlands (Quito, Loja, etc). Even though its full name is “fritada de chancho” which literally translates as pork fry-up, the meat is actually cooked in water and orange juice until the water is reduced and the meat is browned in its own fat.
Yield: 4-6 servings
Prep time: 15 minutes (plus 2 hours optional marination)
Cook time: 1-1.5 hours
Special equipment: Large wok or sauté pan
Ingredients
3-4 lbs of pork
1-2 lb of baby back pork ribs
2 lbs of boneless ribs or loin or any combination of these, cut in medium size squares
1 tsp of cumin optional
10 garlic cloves 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
To serve: (choose your favorites):
Fried ripe plantains
Boiled yuca or cassava
Hominy corn
Llapingachos
Tomato and onion curtido
Avocado slices
Aji hot sauce
Directions
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).
