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Ecuadorian pork fritada

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 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).