Fritada (Ecuador)



  • 1,1 lbs pork (cut into small pieces, usually shoulder or belly preferred)
  • 1 onion (chopped)
  • 2 cloves of garlic (crushed)
  • 2 tablespoons of oil
  • 1 tablespoon of achiote powder (a spice made from sour fruit seeds)
  • 1 teaspoon cumin
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 2 tomatoes (chopped)
  • 1 green pepper (chopped)
  • Lemon slices (for serving)


Put the pork in the pot and add enough water to cover it. Bring to a boil over medium heat and cook for about 1-2 hours until the meat is tender.

Heat the oil in another pan. Add the chopped onion and fry until caramelized.

Add the garlic and fry for a few more minutes.

Add the achiote powder, cumin, salt and pepper. Stir and distribute the spices.

Drain the cooked pork and add it to the spicy mixture roasted in the pan. Stir fry the meat.

Add the chopped tomatoes and green peppers. Cook over low heat until all ingredients are well mixed.

Serve the fritada hot and serve with lemon wedges.

You can serve it with corn or potatoes on the side.

Fritada is a popular dish of Ecuadorian cuisine and leaves its mark on the palate with its fried pork and spicy aroma.

ENJOY YOUR MEAL

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