Ecuadorian Fried Pork (Fritada)
Fritada Say it: free-TAH-dah
Fritada is a beloved Ecuadorian comfort food featuring tender cubes of pork that are first simmered with aromatics until very soft, then fried until deeply golden and crispy on the outside. It is a staple at markets, family gatherings, and especially during festive occasions throughout the Andean highlands of Ecuador. The rich, savory flavor comes from a simple seasoning of garlic, cumin, and onion, resulting in juicy meat with irresistibly crunchy edges. Traditionally served with hominy, llapingachos, pickled red onions, and fresh avocado, fritada captures the soul of Ecuadorian home cooking.
Ecuadorian Fried Pork (Fritada)
Fritada
Pronounced free-TAH-dah
- Serves
- 6
- Prep
- 15 min
- Cook
- 1 hr 45 min
- Total
- 2 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Place the pork cubes in a large heavy pot or Dutch oven. Add the minced garlic, sliced onion, cumin, salt, black pepper, and achiote if using.
Pour in the water and bring to a boil over high heat. Reduce to a simmer, cover, and cook for 60-75 minutes until the pork is very tender and the liquid has mostly evaporated.
Remove the lid and continue cooking over medium heat, stirring occasionally, until any remaining liquid evaporates and the pork begins to render its fat, about 15 minutes.
Add the lard or oil to the pot. Increase heat to medium-high and fry the pork, turning the pieces frequently, until they are deep golden brown and crispy on all sides, 15-20 minutes.
Transfer the finished fritada to a serving platter lined with paper towels to drain excess fat.
Serve immediately while hot and crispy.
Regional variants
In some highland regions fritada is made with pork ribs instead of shoulder. Modern versions sometimes use a pressure cooker to reduce simmering time to 35 minutes before frying.
Cook's notes
- Choose pork shoulder with good marbling for the juiciest results; the long simmer breaks down the connective tissue perfectly.
- Do not rush the final frying stage; the crisp crust forms only after the liquid has completely evaporated and the fat begins to render.
- For extra flavor, some Ecuadorian cooks add a few sprigs of fresh cilantro or a bay leaf during the simmering stage.
Serve with
Mote (hominy), llapingachos (potato cakes), curtido (pickled red onions), avocado slices, and aji hot sauce.
Make ahead and storage
The pork can be simmered a day ahead and refrigerated. Reheat in a hot skillet with a little oil to restore crispiness just before serving.
