Fritada (also known as Fritada de Chancho) is a traditional Ecuadorian dish consisting of fried pork cooked in spices and served with potatoes, Llapingacho, mote or other sides.
In Ecuador especially, Fritada has been consumed for centuries and can be found easily in many typical roadside eateries, traditional restaurants, food festivals and fairs.
It should be noted that each region prepares this typical dish with its own style, the best known being the fried version from Imbabura, Atuntaqui, and of course Quito.
By now you’re probably imagining about a warm plate filled with fried diced pork accompanied by ripe plantains, mote or hominy, sauce, etc. Sounds interesting, right?
Origin & Cultural Significance
Fritada is a dish of Creole origin, dating back to the time of Spanish colonialism, exactly the beginning of the 19th century. In addition, the flavor of this incredible dish is in its preparation.
To prepare this scrumptious dish, the pork is cooked in boiling water, although to give it that special touch that characterizes it, water can be replaced with orange juice or even beer. Finally, it ends up frying its own drippings.
Since its inception, this food has been a mainstay of Ecuadorian parties, celebrations, events, and family gatherings.
Often Fritada is served with yuca, fried ripe plantains, mote or hominy, sauce fried ripe plantains, and with a tasty sauce made with pickled onions and tomato. This tasty sauce is mostly poured on top of the pork to add an extra flavor to it and make it more toothsome.
Ecuadorian Fritada Recipe
- Pork with its fat - 2 ½ pounds
- White onion - 2
- Garlic paste - 5 tbsp
- Water or Beer - 2 cups
- Cumin – 1 tbsp
- Pepper - According to taste
- Salt - According to taste
- The preparation of Fritada begins by cutting the pork into medium squares, you must cut the fat into smaller squares.
- Season with the garlic paste, salt and pepper and let it marinate for about 25-30 minutes.
- Then, proceed to put the meat in a deep pan and pour 2 cups of beer or water, add the onions and cook over high heat/temperature until the water or beer dries up completely.
- Now reduce the heat and it is here when the meat begins to fry in its own drippings, stir occasionally with a wooden spoon for about 25-30 minutes until the meat has browned. Note: Caution must be taken so that the meat does not stick to the pan or burn.
- Finally, it’s time to drain the butter and serve the pork accompanied by mote and a fried potato cut in half. Enjoy!
Amount Per Serving: Calories: 562Total Fat: 33gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 166mgSodium: 639mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 51g