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Ecuadorian Fritada with crisp pork, hominy, plantain, avocado, and curtido.

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
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Ecuadorian
Calories: 720
Ingredients Equipment Method Nutrition Notes

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

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.