Fritada de chancho | Receta ecuatoriana

pork shoulder

🥗Healthier: chicken

💰Cheaper: pork belly

Chicken is leaner and pork belly is often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is a budget-friendly alternative.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon provides a similar acidity, while vinegar is often less expensive.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley and green onions can mimic the freshness of cilantro.

Cut pork shoulder into large chunks.

Cut fat into small pieces to fry first.

Marinate pork with 3 tablespoons of garlic paste, salt, pepper, cumin, and juice of 1/2 lemon, mixing well with clean hands.

Add 1/2 cup of beer to the marinade and refrigerate for at least 30 minutes.

Prepare a criolla sauce by chopping 1 large red onion and 1 tomato (peeling the tomato) and mixing with juice of 2 lemons, salt, pepper, and cilantro, adding a bit of oil.

Reserve the criolla sauce once mixed.

In a large pot, add the marinated pork and enough water to almost cover it, along with some chopped white onion and cilantro.

Cook for approximately 1.5 hours, stirring occasionally to prevent sticking as the water reduces.

Once the water is gone and the fat has rendered, the pork will begin to fry and brown.

Remove the pork and use the remaining oil to fry green plantains and ripe plantains.

Serve the fritada with corn and mote.

Cooking Techniques

Equipment Needed

Spice Level: