Ecuadorian Fritada
Tender Ecuadorian pork with crisp caramelized edges, hominy, plantain, avocado, and fresh curtido.
Equipment
- Dutch oven
- Large skillet
- Mixing bowl
- Chef's knife
- Slotted spoon
Ingredients
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
Instructions
Simmer the Pork:
- Place the pork, water, orange juice, garlic, cumin, salt, and onion in a Dutch oven.
- Bring to a simmer, cover, and cook for 45 minutes until tender.
Brown the Pork:
- Remove the lid and cook until the liquid evaporates and the pork begins to render and brown.
- Turn the pieces often and continue until crisp-edged and golden.
Prepare the Plate:
- Toss the onion, tomatoes, and lime juice with a pinch of salt to make the curtido.
- Fry the plantains in achiote oil until golden. Serve the pork with hominy, plantain, avocado, and curtido.
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.
Nutrition
Calories: 720kcalCarbohydrates: 58gProtein: 43gFat: 35gSaturated Fat: 11gCholesterol: 145mgSodium: 980mgFiber: 9gSugar: 15g