Countries › Ecuador › Fritada de chancho - braised pork

Fritada de chancho - braised pork

Pork cooked in water and orange juice with onion, garlic and cumin.

15 min

Prep

180 min

Cook

4

Serves

Ingredients

Other

3-4 lbs of pork1 pieces

of cumin (optional)1 tsp

garlic gloves (5 whole and 5 minced)10 pieces

white onion (chopped in large pieces)1 pieces

shallot or Ecuadorian paiteña red onion (chopped in large pieces)1 pieces

of water3 cups

of orange juice1 cups

Salt to taste1 pieces

Fried ripe plantains1 pieces

Boiled yuca or cassava1 pieces

Hominy corn1 pieces

Llapingachos1 pieces

Tomato and onion curtido1 pieces

Avocado slices1 pieces

Aji hot sauce1 pieces

Method

Season the pork with the cumin, minced garlic, salt and pepper. Let it rest in the refrigerator for a couple of hours if you have time.

In a large wok or a sauté pan add the meat, the chopped onion and shallot, the whole garlic cloves and the 3 cups of water.

Cook on medium heat until the water is almost gone.

Add the orange juice and let it reduce

The meat will begin to brown, stir frequently to avoid burning, cook until all the pieces are evenly browned.

Add the boiled yuca, mote or hominy and plantains to the same pan or you can also arrange the fritada and the sides on a large serving platter.

Serve the fritada with the sides including the yuca, hominy, plantains, curtido or marinated onion lime cilantro tomato salad), avocado slices and aji criollo (hot sauce).