Fritada
Fritada is an Andean Ecuadorian classic often sold at weekend markets, piled high alongside hominy and fried plantain.
Ecuadorian braised-and-fried pork, cooked slowly in its own fat with orange and spices until deeply browned outside and tender within — traditionally served with hominy and plantain.
Ingredients
Method
Combine pork, orange juice, onion, garlic, cumin and water in a wide pot.
Simmer uncovered until the water evaporates completely, about 1 hour.
Continue cooking the pork in its rendered fat, turning occasionally, until deeply golden and crisp on all sides.
Serve with mote (hominy), fried plantain and llapingachos.
Letting the water fully evaporate before frying is the key step — the pork then fries in its own rendered fat.
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