Fritada
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The Tale of Fritada
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Fritada, pork simmered and then fried in its own fat until crisp, reflects Ecuador's Andean highland tradition of using every part of the pig, a practice combining Spanish-introduced pork-raising with indigenous corn accompaniments like mote. It's especially associated with the highland city of Ambato.
Ingredients
Scale:· 6 servings
- 3 lbs pork shoulder, cut into large chunks
- 1 onion, quartered
- 3 cloves garlic, smashed
- 1 teaspoon cumin
- 2 cups water
- Mote (hominy) and cooked corn, for serving
- Fried plantain and avocado, for serving
- Curtido (pickled onion and tomato salsa), for serving
- Salt, to taste
Instructions
- 1Place the pork, onion, garlic, cumin, salt, and water in a large pot and bring to a boil.
- 2Simmer uncovered for 45-50 minutes, until the water evaporates and the pork begins to fry in its own rendered fat.
- 3Continue cooking, stirring occasionally, until the pork pieces are deeply browned and crisp on the edges, about 15-20 more minutes.
- 4Remove the pork and drain excess fat.
- 5Serve with mote, corn, fried plantain, avocado, and curtido on the side.
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