About this Dish
Chunks of pork slow-braised then fried crisp, served with hominy and plantain.
History & Origin
A centerpiece of Ecuadorian Andean feasts, fritada's pork is first simmered in its own fat and spices, then fried until the exterior turns deeply golden.
IngredientsServes 2
🐷Bone-in pork shoulder, 1.5kg cut into large chunks
🧅White onion, 1 large roughly chopped
🧄Garlic cloves, 6 minced
🍊Fresh orange juice, 1 cup
🫙Ground cumin, 2 teaspoons
🧂Salt, 2 teaspoons
🌽Canned hominy (mote), 400g drained and warmed
🍌Ripe plantains, 2 peeled and sliced into thick rounds
🫒Vegetable oil, 3 tablespoons for frying
🌿Fresh cilantro, small bunch for garnish
Method
1
Place the pork chunks in a large heavy pot or Dutch oven. Add the chopped onion, minced garlic, orange juice, cumin, and salt. Pour in just enough water to barely cover the pork, about 2 cups.2
Bring everything to a boil over high heat, then reduce to a steady simmer. Cook uncovered for about 1.5 to 2 hours, stirring occasionally, until most of the liquid has evaporated and the pork is very tender.3
Once the liquid is nearly gone, the pork will begin to fry in its own rendered fat. Keep cooking and stirring frequently for another 20 to 30 minutes until the chunks are deeply golden and crispy on the outside.4
While the pork finishes crisping, heat the vegetable oil in a separate skillet over medium-high heat. Fry the plantain slices for 3 to 4 minutes per side until golden and caramelized, then drain on paper towels.5
Warm the hominy in a small pot or directly in the pan with a splash of water and a pinch of salt. Serve the crispy pork alongside the warm hominy and fried plantains, with a simple tomato and onion curtido salsa if desired.6
Serve the crispy pork chunks on a plate alongside a scoop of warm hominy and the fried plantain rounds. Garnish with fresh chopped cilantro and offer sliced avocado and pickled onions on the side if desired.User Reviews
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