Ecuadorian Fritada

Fritada is a comforting Ecuadorian platter of pork simmered with citrus and spices until tender, then cooked in its own fat until golden.

The slow simmer builds flavor and tenderness, while hominy, plantain, avocado, and bright curtido turn the pork into a complete meal.

Let the pork finish uncovered so the cooking liquid evaporates and the pieces can brown in their rendered fat.

Serving Suggestions

Serve with mote, fried ripe plantain, avocado, and curtido de cebolla y tomate.

Recipe Notes

Use pork shoulder with a little skin or fat for the best texture. Reheat leftovers in a hot skillet to restore crisp edges.

Ecuadorian Fritada

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Tender Ecuadorian pork with crisp caramelized edges, hominy, plantain, avocado, and fresh curtido.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Ecuadorian

Calories: 720

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

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Pork

• 2 1/2 lb pork shoulder cut into 2-inch chunks
• 2 cups water
• 1 cup fresh orange juice
• 6 cloves garlic crushed
• 2 tsp ground cumin
• 2 tsp salt
• 1 medium red onion quartered

Accompaniments

• 3 cups cooked hominy mote
• 2 large ripe plantains sliced
• 1 large avocado sliced
• 2 tbsp achiote oil for plantains
• 1 medium red onion thinly sliced for curtido
• 2 medium tomatoes diced for curtido
• 2 count limes juiced for curtido

Equipment

• Dutch oven
• Large skillet
• Mixing bowl
• Chef’s knife
• Slotted spoon

Method

 

Simmer the Pork:

1. Place the pork, water, orange juice, garlic, cumin, salt, and onion in a Dutch oven.
2. Bring to a simmer, cover, and cook for 45 minutes until tender.

Brown the Pork:

1. Remove the lid and cook until the liquid evaporates and the pork begins to render and brown.
2. Turn the pieces often and continue until crisp-edged and golden.

Prepare the Plate:

1. Toss the onion, tomatoes, and lime juice with a pinch of salt to make the curtido.
2. Fry the plantains in achiote oil until golden. Serve the pork with hominy, plantain, avocado, and curtido.

Nutrition

Calories: 720kcalCarbohydrates: 58gProtein: 43gFat: 35gSaturated Fat: 11gCholesterol: 145mgSodium: 980mgFiber: 9gSugar: 15g

Notes

• The pork should be tender before browning; add a splash of water if the pot dries too early.
• Serve the curtido cold or at room temperature.