MOTE CON CHICHARON ECUATORIANO

chicharrón

🥗Healthier: grilled chicken

💰Cheaper: pork belly

Grilled chicken reduces fat while maintaining protein.

mote

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a nutritious substitute but may be more expensive.

Soak mote in water for 24 hours.

Cook the soaked mote in water until very soft.

In a thick-bottomed pot, add the pork belly and heat over medium heat (about 5 on the stove).

Let the pork belly cook, turning occasionally to ensure even cooking.

Add 1 cup of white onion, 1 tablespoon of garlic, and salt to taste to the pot with pork belly.

Stir the ingredients together and continue to cook, turning every minute.

After about 15 minutes, the fat from the pork belly will start to melt; keep stirring to ensure even melting.

After 30 minutes, the pork belly should have a brown color, indicating it's close to being done.

Continue cooking until the pork belly is golden brown but not burnt.

Strain the melted fat from the pork belly using a colander, being careful of hot grease.

Serve the cooked mote with the crispy chicharrón.

Cooking Techniques

Equipment Needed

Spice Level: