Fritada (Ecuadorian Fried Pork)
In short: Chunks of pork shoulder simmered with orange, garlic and cumin until the liquid cooks away, then fried in their own fat until crisp. It takes about 2 h in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 40 min
- Resting
- 1 h
- Total
- 2 h
- Servings
- 6
- Difficulty
- Easy
- Calories
- 595 kcal
Fritada is the Sunday lunch of the Ecuadorian highlands and a fixture of market stalls and family parties. Pork is simmered in water with orange juice, garlic and cumin until tender, then the liquid boils away and the meat fries in its own fat until golden at the edges. It comes in generous piles with mote (boiled hominy), ripe fried plantain, avocado and a tangy onion and tomato relish called encurtido.
Instructions
- Mix the pork with the garlic, cumin, salt, pepper, grated onion and orange juice. Cover and marinate for at least 1 hour, or overnight in the fridge.
- Put the pork and its marinade in a wide heavy pot and add the water. Bring to a boil, then lower to medium-low and partly cover. Simmer for 50 minutes, turning the pieces now and then, until the pork is very tender.
- Meanwhile, toss the red onion, tomatoes, lime juice, cilantro and salt together for the encurtido and leave at room temperature.
- Uncover the pot and raise the heat to medium-high. Let the remaining liquid boil away for 15 to 20 minutes while the pork fat renders out.
- Fry the pork in its own fat, turning the pieces every 3 to 4 minutes, for about 15 minutes until deep golden and crisp at the edges. Spoon off any fat beyond about 3 tablespoons.
- Serve the pork hot with the hominy, fried plantain, avocado and encurtido.
Tips
- Choose pork shoulder with a good layer of fat. Pork belly gives even crisper pieces, but leaner cuts turn dry.
- Canned or jarred cooked hominy is sold in Latin American markets. Boiled potatoes or white rice are fine substitutes.
Questions and answers
Can I make fritada ahead of time?
Simmer the pork up to 2 days ahead and refrigerate it in its cooking liquid. Boil off the liquid and fry it just before serving so the edges stay crisp.
How do I reheat fritada so it stays crisp?
Spread the pieces on a baking sheet and heat at 200°C (400°F) for 10 minutes, or fry them in a hot skillet for a few minutes, turning once.
What is the difference between fritada and carnitas?
Both are pork simmered and then browned in its own fat. Fritada is seasoned with cumin, garlic and orange and served with hominy, plantain and encurtido, while carnitas is Mexican and usually goes into tortillas.
How long does it take to make Fritada (Ecuadorian Fried Pork)?
About 2 h in total: 20 min of preparation and 1 h 40 min of cooking.
How many calories are in Fritada (Ecuadorian Fried Pork)?
About 595 kcal per serving, with 36 g of protein, 47 g of carbohydrates and 29 g of fat. These values are estimates.
Nutrition per serving
| Calories | 595 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 47 g |
| Fat | 29 g |
| Fiber | 6 g |
| Sugar | 14 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
