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Fritada de chancho {Ecuadorian braised pork dish}

Recipe for fritada de chancho, an Ecuadorian braised pork dish made with chunks of ribs & boneless pork ribs cooked slowly in a mix of orange juice with onions and garlic.

Ecuadorian pork fritada

Receta en Español

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.

Ecuadorian pork fritada recipe

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 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.

Fritada de chancho or Ecuadorian braised pork

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. 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. However 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.

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
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Course: Main Course
Cuisine: Ecuadorian, Latin, South American
Keyword: Braised pork, Ecuadorian pork fritada, Fritada de chancho, Pork
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes


  • 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):


  • 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).
Ecuadorian pork fritada

An alternative for those who don’t eat pork:

Recipe for Chicken fritada {Fritada de gallina}

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:

Fritada de chancho
Fritada de chancho
Ecuadorian pork fritada recipe
Fritada de chancho

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  1. I 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

    1. Hi 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.

  2. Made 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 :)

  3. My 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!!! :)

  4. Hi 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.

  5. Fritada 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!

  6. I 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!

  7. your 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.

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