Fritanga Colombiana

🧂 Ingredients

• 500g Chicharrón (pork belly or rind)
• 4 links Chorizo (Colombian-style)
• 4 links Morcilla (blood sausage)
• 500g Papas criollas (small yellow potatoes)
• 300g Yuca (cassava)
• 4 Arepas (pre-made or homemade)
• Sufficient for deep frying Vegetable oil or lard
• To taste Salt
• For serving Ají (Colombian hot sauce)

👨‍🍳 Instructions

1. 1

   Prepare the Frying Station: Fill a heavy-bottomed pot or Dutch oven with enough vegetable oil or lard to submerge the items. Heat the oil over medium-high heat to 175°C (350°F). Have a slotted spoon or spider strainer and a wire rack set over a baking sheet ready for draining.

   ⏱️ 10 minutes
2. 2

   Fry the Chicharrón: Carefully add the chicharrón pieces to the hot oil. Fry in batches if necessary to avoid overcrowding the pot, which can lower the oil temperature. Cook for about 15-20 minutes, turning occasionally, until the skin is puffed, golden brown, and very crispy. The meat should be tender inside. Remove with a slotted spoon and drain on the wire rack. Sprinkle immediately with salt.

   ⏱️ 20 minutes
3. 3

   Fry the Papas Criollas and Yuca: While the chicharrón fries or after it's done, add the washed papas criollas and prepared yuca chunks to the same hot oil (ensure oil temperature is maintained at 175°C/350°F). Fry until the potatoes are tender and golden, and the yuca is tender with a slightly crisp exterior, about 10-15 minutes. Drain on the wire rack and season with salt.

   ⏱️ 15 minutes
4. 4

   Grill the Chorizo and Morcilla: While the potatoes and yuca are frying or draining, prepare a grill or grill pan over medium heat (around 190-200°C / 375-400°F). Place the chorizo and morcilla links on the grill. Cook, turning regularly, for about 15-20 minutes, or until the chorizo is fully cooked through and nicely browned, and the morcilla is heated through and slightly firm. Be careful not to overcook the morcilla, as it can split.

   ⏱️ 20 minutes
5. 5

   Warm the Arepas: Briefly warm the arepas on the grill or in a dry pan until they are heated through and slightly toasted.

   ⏱️ 5 minutes
6. 6

   Assemble the Fritanga: Arrange the crispy chicharrón, golden papas criollas, tender yuca, grilled chorizo, and morcilla attractively on a large serving platter. Place the warmed arepas alongside. Serve immediately with bowls of ají for dipping.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Ensure your frying oil is at the correct temperature for optimal crispiness and to prevent greasiness.
• ✓Don't overcrowd the frying pot; fry in batches if necessary.
• ✓Chicharrón can be fried ahead of time and re-crisped in a hot oven (200°C/400°F) for a few minutes before serving.
• ✓Fritanga is best enjoyed fresh, but components can be prepped in advance.
• ✓This is a communal dish, perfect for sharing with family and friends.

🔄 Variations

• Add other grilled or fried meats like grilled steak (carne asada), pork loin (lomo de cerdo), or fried chicken pieces.
• Include fried plantains (maduros) for a touch of sweetness.
• Serve with a side of hogao (Colombian tomato and onion sofrito) or curtido (pickled onion and cilantro relish).

🥗 Nutrition

Per serving