Ecuadorian fried pork (fritada) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Ecuador Servings: 4
Ecuador Servings: 4Fritada is a beloved Ecuadorian specialty that captures the essence of simplicity and flavor. This traditional dish has its roots in the Andean region of Ecuador, where it was originally prepared as a hearty meal for celebratory gatherings. Fritada features succulent pork pieces, which are first simmered to tenderness in a savory, aromatic broth and then fried until golden and crispy. Served with corn, plantains, and rich aji sauce, this dish is a true expression of Ecuador’s culinary diversity and warmth.
Ingredients
- pork shoulder – 2 pounds / 900 g
- water – 2 cups / 480 ml
- orange juice – 1 cup / 240 ml
- garlic cloves – 4, minced
- onion – 1 large, chopped
- cumin – 1 teaspoon / 5 g
- salt – 1 tablespoon / 15 g
- pepper – 1 teaspoon / 5 g
- vegetable oil – 2 tablespoons / 30 ml
Instructions
- Cut the pork shoulder into large chunks.
- In a large pot, combine pork, water, orange juice, minced garlic, chopped onion, cumin, salt, and pepper.
- Bring to a boil over medium heat. Cover and simmer for 45 minutes until pork is tender.
- Remove the lid and let the liquid evaporate completely, stirring occasionally.
- Once the liquid has reduced, add vegetable oil and fry the pork for about 10 minutes until golden and crispy.
- Serve hot with boiled corn, plantains, and aji sauce.
Substitutions
- pork shoulder -> pork loin
- orange juice -> pineapple juice
- onion -> shallots
Enhancements in the Next Evolution
- Add a pinch of oregano for a hint of herbal fragrance.
- Include a splash of beer in the marinade for depth of flavor.
- Consider marinating the pork overnight for enhanced taste penetration.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
