Ecuadorian Crispy Pan-Fried Pork

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Fritada is a beloved Ecuadorian dish from the Andean highlands, featuring pork that is first simmered with garlic, cumin, and achiote until tender, then pan-fried in its own fat until gorgeously golden and crispy. It is traditionally served with hominy, fried plantains, pickled onions, and avocado for a hearty and deeply satisfying meal.

Nutrition Facts

Per serving (estimated)

• 750 kcalCalories
• 50 gFat
• 20 gSaturated Fat
• 32 gCarbs
• 5 gFiber
• 10 gSugar
• 48 gProtein
• 780 mgSodium
• 960 mgPotassium
• 65 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the pork

• 2.5 lbs pork shoulder or pork belly, cut into 2-inch chunks
• 1 head garlic, peeled and lightly crushed
• 2 teaspoons ground cumin
• 1 tablespoon achiote (annatto) powder
• 2 teaspoons fine sea salt
• 1 teaspoon freshly ground black pepper
• 1 large white onion, cut into thick slices
• 2 cups water or light beer

For serving

• 2 ripe plantains, peeled and sliced diagonally
• 2 cups cooked hominy (mote), drained and warmed
• 1 red onion, thinly sliced
• 1/4 cup white vinegar
• 1 teaspoon granulated sugar
• 1 ripe avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro, chopped

Directions

1. In a large heavy pot or Dutch oven, combine the pork chunks, garlic, cumin, achiote, salt, pepper, sliced onion, and water or beer. Bring to a boil over high heat.
2. Reduce the heat to low, cover, and simmer gently for 50 to 60 minutes, until the pork is fork-tender and most of the liquid has been absorbed.
3. Meanwhile, make quick pickled onions by tossing the red onion with the vinegar, sugar, and a small pinch of salt in a bowl. Set aside to soften.
4. Remove the lid from the pork pot and increase the heat to medium-high. Cook, stirring occasionally, until the remaining liquid evaporates completely and the pork fat begins to render, about 10 minutes.
5. Continue cooking the pork in its own rendered fat, turning pieces frequently, until deeply golden brown and crispy on all sides, 10 to 15 minutes more.
6. While the pork crisps, pour 2 tablespoons of the rendered pork fat into a separate skillet over medium heat. Fry the plantain slices until caramelized and golden, about 2 to 3 minutes per side.
7. Warm the cooked hominy in a small pot with a pinch of salt and a splash of water.
8. Transfer the crispy pork to a serving platter and spoon the soft caramelized onions from the pot over the top.
9. Serve hot with the fried plantains, hominy, pickled red onions, avocado slices, lime wedges, and a generous sprinkle of fresh cilantro.

Cook’s Notes

• Choose a well-marbled cut like pork shoulder or pork belly; the fat renders during simmering and is essential for the final crispy texture.
• Do not rush the simmering step. Properly tender pork will crisp up beautifully in its own fat without drying out.
• Achiote gives the pork its signature deep orange-red color and a subtle earthy flavor. If unavailable, mild paprika can be substituted, though the hue will be less vibrant.
• For a more authentic Ecuadorian experience, serve with llapingachos (cheese-stuffed potato cakes) alongside or in place of the hominy.
• Save the rendered pork fat in a jar in the fridge. It is prized in Ecuadorian cooking for frying eggs, plantains, and seasoning beans and lentils.

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