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

Course Main Course

Cuisine Ecuadorian, Latin, South American

Keyword Braised pork, Ecuadorian pork fritada, Fritada de chancho, Pork

Prep Time 15

Cook Time 3

Total Time 3 15

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):

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).