Fritada

Fritada de Chancho (Ecuadorian Crisp-Fried Pork)

A classic Ecuadorian highland dish where pork is slowly simmered in seasoned water until the liquid evaporates, then fried in its own rendered fat until golden and crisp at the edges. Traditionally served with mote (hominy), fried ripe plantains, and a fresh tomato-onion salad.

Prep

20 min

Cook

120 min

Total

140 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •1.5 kg (3 lb 5 oz) pork shoulder or butt, bone-in, cut into 5 cm (2 in) chunks; some fat left on is essential for rendering
• •1000 ml (4 cups) water, or enough to just cover the pork
• •8 cloves garlic, finely minced or crushed to a paste
• •2 tsp ground cumin
• •1 tsp ground black pepper
• •2 tsp salt, adjust to taste
• •1 tbsp achiote (annatto) oil or paste, traditional for colour; substitute ½ tsp paprika plus a pinch of turmeric if unavailable
• •2 stalks green onion (scallion), optional, cut into lengths
• •1 sprig fresh cilantro, optional, for the simmering liquid
• •1 unit ripe plantain, for serving, sliced on the diagonal
• •500 g (1 lb 1½ oz) mote (hominy corn), canned or pre-cooked; or substitute boiled potatoes
• •2 medium tomatoes, for the salad
• •1 medium red onion, for the salad
• •1 tbsp lime juice
• •1 tbsp vegetable oil, for frying plantains

Steps

1. 1 Place the pork chunks in a large heavy-bottomed pot or Dutch oven. Add the water, garlic, cumin, black pepper, salt, achiote oil, green onion, and cilantro. Stir to combine.
2. 2 Bring to a boil over high heat, then reduce to a steady simmer. Cover partially and cook for 60–75 minutes, stirring occasionally, until the pork is fork-tender and the liquid has reduced by about three-quarters.
3. 3 Remove the lid and continue simmering over medium heat, stirring frequently to prevent sticking, until the water has completely evaporated and the pork begins to fry in its own rendered fat, 20–30 minutes. Scrape up any browned bits from the bottom of the pot.
4. 4 Once the liquid is gone, increase heat to medium-high and fry the pork, turning the pieces, until they are golden brown and crisp at the edges, 10–15 minutes. The pork is done when it reaches an internal temperature of at least 75°C (167°F) and the exterior is deep golden and crisp.
5. 5 While the pork fries, prepare the mote: if using canned, drain and warm in a small saucepan with a splash of water until heated through, about 5 minutes. If using dried hominy, soak overnight and boil until tender, 2–3 hours, before using.
6. 6 For the salad, thinly slice the tomatoes and red onion. Toss together with the lime juice and a pinch of salt. Set aside to meld, at least 10 minutes.
7. 7 Heat the vegetable oil in a frying pan over medium-high heat. Fry the plantain slices until golden and caramelised, about 2 minutes per side. Drain on paper towel.
8. 8 Serve the fritada hot alongside the mote, fried plantains, and tomato-onion salad. Optionally add llapingachos or boiled potatoes.