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 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours15 minutesminutes
Ingredients
3-4lbsof pork1-2 lb of baby back pork ribs and 2 lbs of boneless ribs or loin or any combination of these, cut in medium size squares
1tspof cuminoptional
10garlic gloves5 whole and 5 minced
1white onionchopped in large pieces
1shallot or Ecuadorian paiteña red onionchopped in large pieces
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).