Mains
Fritada
The Quirky Foodster Team
Ingredients
- 1.5kg (3.3 lb) Pork shoulder, cut into large chunks
- 1 Onion, quartered
- 3 Cloves garlic, smashed
- 1 tsp Ground cumin
- 500ml (2 cups) Water
- 1 tsp Salt
- 1 Bay leaf
- to serve Mote (hominy corn), boiled
- to serve Curtido (pickled onion and tomato salsa)
Method
- Place the pork chunks in a large pot with onion, garlic, cumin, salt, bay leaf and water.
- Bring to a boil, then reduce heat and simmer uncovered for 45-50 minutes, until the water has evaporated and the pork is cooked through.
- Continue cooking the pork in its own rendered fat over medium heat, turning occasionally, for a further 20-25 minutes until deeply golden and crisp on the edges.
- Remove the pork and discard any excess fat if desired, reserving a little for frying accompaniments like llapingachos.
- Serve the fritada hot with boiled mote, curtido salsa, and fried ripe plantain.
Introduction: Fritada is a beloved Andean Ecuadorian dish of pork simmered and then fried in its own rendered fat until deeply browned and crisp at the edges.
Cultural Background: Fritada is a beloved Andean Ecuadorian dish of pork simmered and then fried in its own rendered fat until deeply browned and crisp at the edges. Traditionally prepared in huge batches for markets and festivals in provinces like Cotopaxi, it's typically served with mote (hominy corn), llapingachos and fresh tomato-onion salsa.
Tips: Resist the urge to rush the second stage — letting the pork fry slowly in its own fat is what develops the deep colour and crisp texture that defines fritada.
Variations: Some cooks add a splash of orange juice or beer to the initial simmering liquid for extra flavour and tenderness. No authentic vegetarian version exists; the dish is fundamentally defined by pork rendered in its own fat.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a hot, dry pan for 5-6 minutes to re-crisp the edges; avoid microwaving, which will make the pork soft rather than crisp.
Nutrition: Approx. 460 kcal, 34g protein, 32g fat, 4g carbohydrates per serving.
FAQs:
Q: What is mote?
A: Mote is hominy — large dried corn kernels that have been nixtamalized and boiled until tender, a common Andean accompaniment to fritada.
Q: Can I use a leaner cut of pork?
A: Pork shoulder is preferred for its fat content, which is essential to the self-frying method; leaner cuts will not render enough fat to crisp properly.
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