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Dinner Meals Cooking Time : Approximately 1 hour 35 minutes Recipe Servings : 6 servings Recipe Dificult : easy 0.00

Ecuadorian Fritada de Chancho | Traditional Slow-Cooked Pork with Crispy Golden Pieces

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Ecuadorian Fritada de Chancho is a traditional pork dish made by slowly cooking chunks of pork in a seasoned mixture of water, garlic, cumin, onion, and salt. As the liquid gradually evaporates, the pork cooks in its rendered fat, allowing the pieces to develop beautifully browned and crispy edges while remaining tender and juicy inside. This distinctive cooking method gives the dish its delicious flavour and traditional texture.

Popular throughout Ecuador, especially in the Andean highlands, Fritada is commonly served at family gatherings, local markets, and traditional celebrations. It is typically accompanied by mote (hominy corn), llapingachos, boiled potatoes, fried ripe plantains, avocado, and curtido (pickled onion and tomato salad). This hearty meal is a favourite example of Ecuadorian comfort food.

Cooking Method

Place the pork pieces in a large, heavy-bottomed pot.
Add the onion, garlic, cumin, salt, black pepper, water, and orange juice.
Bring the mixture to a boil, then reduce the heat and simmer uncovered for approximately 45–60 minutes, stirring occasionally.
Continue cooking until the liquid has mostly evaporated and the pork begins releasing its natural fat.
Allow the pork to brown in its rendered fat, turning the pieces regularly so they develop golden, crispy edges.
Add the lime juice and stir gently to distribute the flavour.
Continue cooking until the pork is tender and thoroughly cooked, reaching at least 63°C (145°F) internally, followed by a 3-minute rest. For a more tender traditional-style texture, cook longer as needed.
Remove the pork pieces from the pot and drain excess fat.
Arrange the fritada on a serving platter.
Serve hot with mote, boiled potatoes, fried plantains, avocado, and curtido.