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Loading...This festive pork platter hails from the highland city of Latacunga in Ecuador's Cotopaxi province and is traditionally served during Corpus Christi and the Mama Negra festival. It layers crispy fried pork belly, pan-seared sausage, sweet plantains, buttery hominy, and cheese empanadas, all brightened by a fresh tomato-pepper sauce. Bring a hungry crowd and an empty table — the feast is meant to be shared family-style.
Prep Time30 mins
Cook Time60 mins
Total Time90 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 920 kcalCalories
- 58 gFat
- 19 gSaturated Fat
- 62 gCarbs
- 6 gFiber
- 14 gSugar
- 38 gProtein
- 1180 mgSodium
- 820 mgPotassium
- 180 mgCalcium
- 4 mgIron
- 22 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the crispy pork
- 1.5 lb (700 g) pork belly, skin-on, cut into 1.5-inch cubes
- 1 tsp coarse salt
- 1/2 tsp freshly ground black pepper
- 2 cups neutral oil, for frying
For the sausage and cheese empanadas
- 1 lb (450 g) Ecuadorian longaniza or Spanish-style chorizo, sliced into 2-inch pieces
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/3 cup warm water
- 1/4 cup vegetable shortening
- 6 oz (170 g) fresh white cheese, sliced into 2-inch squares
- Oil, for frying empanadas
For the hominy, plantains, and pepper sauce
- 1 cup dried hominy (called mote in Ecuador), soaked overnight
- 2 ripe plantains, peeled and sliced diagonally into 1/2-inch pieces
- 2 tbsp melted butter
- 2 large tomatoes, roughly chopped
- 1 small red onion, chopped
- 2 fresh hot peppers, seeded
- 1/4 cup fresh cilantro
- 2 tbsp fresh lime juice
Directions
- Drain the soaked hominy, place it in a pot, cover with fresh water, and simmer for 45 to 60 minutes until tender. Drain, toss with the melted butter and a pinch of salt, and keep warm.
- Pat the pork belly cubes very dry with paper towels, then season generously with salt and pepper. Heat 2 cups of oil in a heavy skillet to 350 degrees F (175 degrees C).
- Fry the pork in batches for 10 to 12 minutes, turning occasionally, until deeply golden and crisp outside and tender inside. Transfer to a paper-towel-lined plate and season with a little more salt.
- In a separate skillet over medium heat, cook the longaniza or chorizo pieces for 6 to 8 minutes until browned and cooked through. Set aside and keep warm.
- Make the pepper sauce by blending the tomatoes, red onion, hot peppers, cilantro, lime juice, and 1/4 teaspoon salt until smooth with a slightly chunky texture. Adjust seasoning to taste.
- Prepare the empanada dough by mixing the flour, salt, shortening, and water until a smooth ball forms. Rest 15 minutes, then roll out thin and cut into 4-inch rounds.
- Place a cheese square on each dough round, fold over, and seal the edges with a fork. Fry in 1/2 inch of hot oil at 350 degrees F (175 degrees C) for 2 to 3 minutes per side until puffed and golden. Drain on paper towels.
- Heat 1/4 inch of oil in a skillet and fry the plantain slices for 2 to 3 minutes per side until caramelized and golden. Drain and sprinkle lightly with salt.
- Arrange everything on a large platter: pile the crispy pork in the center, surround with hominy, plantains, sausage, and empanadas, and serve the pepper sauce alongside in a small bowl.
Cook’s Notes
- Soak the hominy for at least 8 hours, or use canned pre-cooked mote to save time.
- For extra-crispy pork, render the belly slowly on low heat first, then crank up the heat at the end to crackle the outside.
- Traditional versions sprinkle toasted corn kernels on top for crunch and an authentic Andean touch.
- Use very ripe plantains with black spots for the sweetest, most caramelized result.
- Make the pepper sauce a few hours ahead so the flavors have time to meld.
