Traditional Fritada Ecuatoriana
Experience a taste of Ecuador with this classic Fritada Ecuatoriana recipe. Known for its rich flavors and crispy textures, this dish brings together succulent fried pork with an array of traditional sides. Perfect for family gatherings, this meal is as satisfying to prepare as it is delicious to indulge in.
Ingredients
🐖 2 1/2 kg pork meat cut into medium-sized pieces
🌿 1 tablespoon ground cumin
🧂 1 tablespoon salt
🌶️ 1 tablespoon black pepper
🍺 20 oz glass beer
🧄 2 1/2 tablespoons garlic paste
🧅 Several stalks green onions
🥬 1 piece leek
🍃 1 small bunch cilantro
🧅 1 red onion sliced thinly
🍅 1 tomato diced
🍋 1 lime
🛢️ 2 cups oil
🥔 Small potatoes whole boiled then fried
🍌 2 green plantains
🍌 2 ripe plantains
🥑 1 avocado sliced
🌽 2 cups toasted corn
🌯 2 cups mote cooked
Instructions
1- Prepare and Marinate the Pork:
- Cut the pork into medium-sized pieces, ensuring some fat is included. Place the pork in a glass baking dish.
- Season with salt, black pepper, and cumin. Add the garlic paste and mix well to coat evenly.
- Pour the beer over the pork and marinate for at least 30 minutes, or ideally overnight in the refrigerator.
2- Cook the Pork:
- Transfer the marinated pork with all the marinade into a large paila or a heavy-bottomed pot.
- Add the whole green onions, leek, and cilantro.
- Add enough water to cover the meat. Bring to a boil and cook, stirring frequently, until the liquid evaporates.
- Let the pork continue to cook in its own fat, stirring occasionally, until it becomes golden brown and crispy. Remove the onions, leek, and cilantro once they have cooked to avoid burning.
3- Prepare the Side Dishes:
- Boil small whole potatoes until tender, then fry them in the pork fat or a separate pan until golden.
- Slice and fry the green plantains for chifles, and the ripe plantains for maduro frito.
- Prepare the onion salsa by combining the sliced red onion, diced tomato, and chopped cilantro. Dress with lime juice and a dash of oil.
4- Assemble and Serve:
- Arrange the crispy pork, fried potatoes, and onion salsa on a large serving plate.
- Add side dishes: chifles, maduro frito, sliced avocado, toasted corn, and cooked mote.
Prep Time: 30 minutes plus marination
Cook Time: 1.5 to 2 hours
Total Time: 2–4+ hours including marination
Servings: 6–8 people
Equipment: Glass baking dish, Paila or heavy-bottomed pot, Wooden spoon, Tongs, Saucepans, Frying pan, Mixing bowls, Black+Decker Toaster Oven
Cooking Tips
- Use pork with a good amount of fat for best results.
- Marination overnight enhances the flavors.
- Continuous stirring prevents burning during cooking.
- Serve with a cold beer for an authentic experience.
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