Fritada
Fritada is one of the oldest dishes in Ecuador's everyday cuisine, born from the practical technique of preserving and cooking pork without refrigeration, using the animal's own fat both as a cooking medium and as a natural preservation method for a few days. The double technique of boiling followed by browning in the meat's own fat is specific to Andean cooking and differs fundamentally from simple frying. In the markets of Ecuador's small towns, Fritada is traditionally sold in generous portions, weighed directly from the large pots on open display, with steam visibly rising above the piles of browned meat. It is considered the quintessential weekend dish, often served Sunday afternoons with family or at community events, alongside mote, potatoes, and a simple onion and tomato salsa.
Boiled then browned in its own fat
Pork pieces first boil in water with spices, then slowly brown right in the rendered fat, with no extra oil needed.
Citrus orange sauce
Bitter orange juice is added during boiling, balancing the meat's richness with a slightly tangy note.
Mote and toasted corn
Boiled Andean corn kernels (mote) and crunchy toasted corn are served alongside, adding contrasting texture.
Potatoes browned in the same pan
Cubed potatoes brown directly in the fat rendered from the pork, soaking up its intense flavor.
Ingredients 4 servings
- 1.5 kg skin-on pork, cut into large cubes
- 1 onion, quartered
- 4 garlic cloves
- 1 tsp cumin
- Juice of 2 bitter oranges
- 500 ml water
- 3 potatoes, cut into large cubes
- 200 g mote (boiled Andean corn)
- Salt to taste
How to make it
- 1The pork pieces go into a large pot together with the onion, garlic, cumin, orange juice, and salt.
- 2Water is poured over the meat to nearly cover it, and the pot is set to boil over medium heat.
- 3The meat boils uncovered for about forty minutes, until tender and most of the water has evaporated.
- 4The heat is turned up, and the meat continues cooking directly in its own rendered fat, turned often to brown evenly on all sides.
- 5The pork pieces turn golden and slightly crisp on the outside while staying juicy inside, a process that takes another twenty minutes.
- 6Cubed potatoes are added to the same pot, browning in the remaining fat until golden with a crisp crust.
- 7The separately boiled mote is gently warmed and plated alongside the pork and potatoes, forming the complete traditional platter.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
