Fritada Ecuatoriana

pork

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken reduces fat content while still providing protein.

green plantains

🥗Healthier: zucchini

💰Cheaper: potatoes

Zucchini offers a similar texture with fewer calories.

Chop the pork into medium pieces, including the fat and bones for flavor.

Season the pork with mustard, salt, pepper, cumin, and homemade aliño. Marinate for at least 30 minutes, preferably overnight.

Chop green onion, garlic, and green bell pepper into large pieces.

Heat pork fat in a pan and sauté the vegetables until fragrant.

Add the marinated pork to the pan and sear it.

Once seared, add water to the pan and cover it to boil.

Prepare an onion salad by slicing onion into julienne, washing it with salt and water, and sieving it to remove excess water.

Chop tomato into small cubes and cilantro finely, then mix with the onion, adding salt, pepper, vinegar, lime juice, and olive oil.

Once the water has evaporated from the pork, let it cook in its own fat until golden-brown.

Cut sweet plantains in half, cook them in water for 5 minutes, then deep fry until golden-brown and crunchy.

Plate the fritada with pork, cooked mote, fried sweet plantains, and onion salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary