Fritada de Chancho (Ecuadorian Braised Pork)
Fritada de Chancho (Ecuadorian Braised Pork)
This Ecuadorian braised pork turns out like butter. It is so tender that chewing is barely required. A combination of boneless pork and bone in ribs are marinated in garlic and cumin, then braised for 2 hours. Once the water has evaporated, orange juice is added to the pork. It is then braised some more until the oj is gone. The pork is then browned in its own fat that it rendered out. Serve the pork with rice, beans, curtido, and avocado.
Ingredients
- 3 lbs pork sirloin or shoulder cubed
- 1 lb pork riblets
- 1 tsp ground cumin
- 10 garlic cloves minced
- 1 medium white onion diced
- 4 small shallots diced
- 3 cups water
- 1 cup orange juice
- salt to taste
Instructions
- Marinate the pork with garlic, cumin, salt, and pepper for 2 hours.
- Heat up cooking oil in a Dutch oven over medium high heat. Sauté the onions and shallots for 3 minutes.
- Add in the pork. Sear for a couple of minutes.
- Pour in the water. Bring to a boil. Reduce the heat to medium low and simmer for 2 hours.
- At the 2 hour mark, the water should be almost completely evaporated.
- Pour in the orange juice. Simmer until the liquid has evaporated.
- Brown the pork in its own fat that it rendered out for 5 minutes.
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