This is an AI-generated image.

Fritada

Name: Fritada
Total time: 90 min
Yield: Serves 6
Cuisine: Ecuador
Ingredients: 1kg Pork Shoulder; 200ml Orange juice; 6 cloves Garlic; 1 Onion; 2 tsp Cumin powder; 2 tsp Salt; 2 Corn; 1 Avocado; 2 Tomato; 1/2 Red Onion; 2 tbsp Lime juice

Main Dish

⏱ 90 min

👥 Serves 6

Difficulty ⭐

Pork simmered in orange and garlic, then crisped in its own fat — an Ecuadorian highland celebration dish.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

Fritada is pork simmered in a big pot with orange juice, garlic, cumin, and water, then once the liquid evaporates, crisped in its own fat. A feast for weekends and celebrations in the Andean highlands, it's served on a big platter with boiled hominy (mote), potato pancakes, fried plantain, avocado, and tomato salad.

🌆 Where it's eaten: At a roadside eatery near Quito, pork bubbles in a big copper pot out front as weekend drivers stop by one after another.

🥕 Ingredients (serves 6)

Pork Shoulder 1kg
Orange juice 200ml
Garlic 6 cloves
Onion 1
Cumin powder 2 tsp
Salt 2 tsp
Corn 2
Avocado 1
Tomato 2
Red Onion 1/2
Lime juice 2 tbsp

👩‍🍳 Instructions

Cut the pork into large bite-size pieces.
Put the pork, orange juice, crushed garlic, onion wedges, cumin, salt, and 500ml water in a heavy pot and bring to a boil.
Simmer uncovered over medium heat for about 1 hour until the liquid is gone.
When the liquid evaporates and fat appears, cook 10–15 minutes, stirring, until crisp and brown.
Chop the tomato and red onion and dress with lime juice and salt for a salad. Boil the corn and cut.
Pile the pork on a platter and serve with the corn, avocado, and salad.

← More Ecuador recipes 🗺 Explore another country