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Fritada de Cerdo

Name: Fritada de Cerdo
Prep time: PT20 minutes
Cook time: PT2 hours
Total time: PT2 hours 20 minutes
Yield: 6
Cuisine: Ecuador
Ingredients: 4 lb Pork shoulder or loin (cut into 2-inch cubes, with some fat); 4 cups Water; 1 cup Orange juice; 1 large White onion (quartered); 6 cloves Garlic cloves (smashed); 1 tbsp Cumin powder; 1 to taste Salt; 1 tsp Black pepper; 1 tbsp Achiote oil (optional, for color)

Fritada de Cerdo, also known as Fritada de Chancho, is a quintessential Ecuadorian dish of slow-cooked and then fried pork. It's characterized by its tender, succulent meat with crispy edges, traditionally prepared in a large copper pot (paila) and served with a variety of accompaniments.

準備時間20 minutes

調理時間2 hours

合計時間2 hours 20 minutes

分量6

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
In a large, heavy-bottomed pot or paila, combine the pork cubes, water, orange juice, quartered white onion, smashed garlic, cumin, salt, and pepper.
2
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the pork is very tender and most of the liquid has evaporated.
3
Once the liquid has mostly evaporated, increase the heat to medium-high. If using, add the achiote oil. Continue to cook, stirring frequently, allowing the pork to brown and crisp up in its own rendered fat.
4
Cook until the pork pieces are golden brown and crispy on the edges, about 20-30 minutes. Remove the onion and garlic pieces.
5
Serve hot, traditionally accompanied by mote (hominy), fried ripe plantains, pickled onion and tomato salad (curtido), avocado slices, and aji (hot sauce).

調理履歴を記録する

💡 プロのコツ

✓Using a mix of pork cuts with varying fat content will yield the best results.
✓Don't rush the simmering process; tenderness is key before the frying stage.
✓A traditional copper paila is ideal for achieving the perfect crispiness, but a cast-iron skillet or Dutch oven works well too.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Some recipes add a splash of beer or milk towards the end of the simmering process.
In some regions, a small amount of sugar is added during the final frying stage for a touch of caramelization.