Así te preparamos un DELICIOSO SECO DE CHANCHO | Receta tradicional Ecuatoriana

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: chicken broth

Non-alcoholic beer maintains flavor without alcohol.

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork butt is often less expensive and works well in braises.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley provides a similar freshness, while spinach adds color.

Welcome to Sabores de Rose; today we will prepare a delicious seco de chancho.

The ingredients we will use are pork, paiteña onion, tomato, carrot, bell pepper, garlic, cilantro, celery, and ripe plantains for frying.

Start by preparing the rice: for 2 cups of rice, add 2 cups of water in a pot and bring it to a boil.

While the water is heating, chop the pork into cubes on a cutting board.

Preheat a skillet and add a bit of oil to it.

Once the oil is hot, add the pork cubes to sear them, seasoning with some dry spices.

Stir the pork occasionally to ensure it seals properly and doesn’t burn.

While the pork is sealing, chop the vegetables for the sauce: onion, garlic, bell pepper, carrot, and celery, including some of the celery stalk for flavor.

Once the pork is sealed, remove it from the skillet and set it aside.

In the same skillet, add the chopped vegetables to make the refrito, including a bit of achiote for color.

Increase the heat to cook the refrito quickly, adding the chopped carrot and peas if desired.

Once the vegetables are cooked, blend the mixture to create a smooth sauce, adding enough water to help the blender.

Return the blended sauce to the skillet and add the seared pork back in.

Add more water to cover the pork and let it cook until tender, about 20 minutes, stirring occasionally.

Check the rice to ensure it doesn’t overcook; it should be ready soon.

After 20 minutes, check the pork and add any remaining vegetables like peas and carrots if desired.

Once everything is cooked, prepare the ripe plantains by slicing them for frying.

Heat oil in a separate skillet for frying the plantains until golden brown.

Carefully fry the plantains, turning them until they are cooked through and crispy.

Once everything is ready, plate the seco de chancho, forming the rice in a bowl and adding the pork on top with some sauce.

Garnish the plate with fried plantains and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary