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Fritada de Cerdo
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.
đ§ Ingredienser
- 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)
đšâđł Instruktioner
- 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).
đĄ Proffstips
- âUsing a mix of pork cuts with varying fat content will yield the best results.
- âDon't rush the simmering process; tenderness is key before the frying stage.
- âA traditional copper paila is ideal for achieving the perfect crispiness, but a cast-iron skillet or Dutch oven works well too.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.