Fritada de chancho or Ecuadorian pork fritada is a popular weekend dish in Ecuador, in this traditional recipe 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. 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.
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
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
- 10 garlic gloves (5 whole and 5 minced)
- 1 white onion (chopped in large pieces)
- 1 shallot (chopped in large pieces)
- 3 cups of water
- 1 cup of orange juice
- Salt to taste
- Plantains, yuca, mote or hominy, avocado slices, Russian potato salad, and curtido
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).
An alternative for those who don’t eat pork:
Recipe for Chicken fritada {Fritada de gallina}
Fritada is one of these dishes that you will find in snack stalls and restaurants on the weekends. People in Ecuador usually leave the city and go to the small villages in the countryside or campo on the weekends, and in each village there is always a restaurant that has fritada de chancho, you can either eat it at the restaurant or buy it to go.
The best fritada I ever had was on a Sunday when a few friends and I decided to go cycling. Our original plan was just to ride to the outskirts of the city. However we ended up going all the way to one of these small villages that was a couple of hours away- the ride was mainly downhill so it wasn’t too hard-, but since we didn’t plan on a long ride we weren’t prepared and had almost no money (less than a dollar) and we’re starving by the time we got to this town. Of course as soon as we get there we could smell the fritada, our money was enough for a couple of pieces of fritada, which we shared and was just so amazing.
The essential must have side dishes for the fritada vary from one place to another, but usually include boiled yuca, mote or hominy, fried ripe plantains, tomato and onion curtido salsa and aji criollo hot sauce. Other side dishes that can be served include Ecuadorian style white rice, llapingachos or potato patties, boiled potatoes, avocado slices, or a Russian potato salad.
Step by step preparation photos for Ecuadorian pork fritada:
Rosa Boskovic says
November 27, 2016 at 9:41 pmDo you cover it at any point while cooking?
No
Karyn Sanford says
September 8, 2016 at 10:44 amHi Laylita, can I marinate the pork for Fritada de Chanco overnight? I love your recipes – reminds me of my growing up years in Ecuador. Thanks so much
Karyn
Layla Pujol says
September 8, 2016 at 12:31 pmHi Karyn – Yes, of course, it can be marinated overnight.
Carmen Maria Miller says
October 12, 2015 at 6:35 pmI live in NJ and I am dying to find good choclo. I know you are not in the region, but any suggestions? Besides flying to Ecuador and smuggling it in??? Thanks
Layla Pujol says
October 13, 2015 at 10:48 amHi Carmen – They sell the frozen bags of Peruvian choclo in Latin grocery stores. Maybe someone else who lives on the East coast has some suggestions and can add a comment if they do.
Alicia says
January 17, 2014 at 2:07 pmHi Laylita!
Do you know aprox how long the cooking time is?
gracias!
Alicia
Layla Pujol says
January 17, 2014 at 2:48 pmAbout 3 hours, more or less depending on your stove, temperature, pan, altitude…
Tannya says
October 8, 2012 at 3:41 pmMade this yesterday for my family and it couldn’t have tasted any better! I’ve always made fritada, but decided on following your recipe and it came out mouth-watering delicious. I ‘ve never cooked it with the orange juice and I must say it gave the pork a great flavor. Keep up the good work Laylita. You make us ecuadorians very proud :)
nyree' says
September 30, 2011 at 12:16 pmi had to do a project at school. and i got an A because of how delicious it was. thank you so much
Mia Castillo says
April 21, 2011 at 11:50 pmMy husband is from Ecuador, and your recipes are a god-send! Everything I have made off your site he absolutely loves and says it tastes just like home! I made this tonight, and he loved it, but he said it was not Fritada De Chancho. He could not explain to me the difference (he’s not real good with specifics of food), just that it wasn’t that. He’s from Azouges- do you have any idea what might be closer to the fritada he’s used to?? Also, do you have a recipe for tortillas de maiz? I have been looking for one for a while now.
Thanks again, and LOVE your site and recipes!!! :)
Andres Macas says
March 28, 2011 at 6:30 pmHi Laylita, around How many people yields that recipe?… thanks!
This recipe should work for 8-10 people; though 6 really hungry people could also finish it off.
jamie erazo says
October 15, 2009 at 12:08 pmFritada is the BEST! One of the best places to find it is in Quito Ecuador at a small place called Super Fritada! Haven’t tried to cook it in the states yet, but I’m gonna try this recipe first!
suzette swanger says
October 5, 2009 at 11:25 amI love you Laylita!! My mom and grandparents are from Ecuador, and while I did learn to make a few dishes at home, you are my go to site to freshen up my memory on some unwritten recipes. Your fritada, carne en palitos & llapingacho recipes (to name a few) have been a God Send! If you happen to have a recipe for a soup called ‘Caldo de Torejas’ I’d be excited beyond words. Everyone in my family knows your name and sings your praises!
Carlos says
April 14, 2009 at 8:19 pmJust what I was looking for!
chila says
November 15, 2008 at 1:27 pmyour food all looks good. Please keep up the good cooking. I’m really interested in learning different cuisines. I want to make some of your recipes. I will let you know how i do.