Fritada de Chancho #EattheWorld

Pork stew meat slow cooked until fork tender and then browned in an orange juice mixture, is a traditional and popular dish in Ecuador.

Join us as we Eat the World.......

Each month Evelyne of CulturEatz invites us to join her in exploring the cuisine of a different country.  This month we went to Ecuador.  Let's take a look at the foods we found.......

Check out all the wonderful Ecuadorian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

• Amy's Cooking Adventures: Ecuadorian Lentil Stew with Rice (Arroz con Menestra de Lentejas)
• Magical Ingredients: Tortillas de Verde 
• A Day in the Life on the Farm: Fritada de Chancho 
• Sneha’s Recipe: Come y Bebe (Ecuadorian Fruit Salad) 
• Pandemonium Noshery: Fritada - Ecuadorian Pork 
• Kitchen Frau: Pescado Encocado (Fish in Coconut Sauce) 
• Sugarlovespices: Ecuadorian beef skewers & potato pancakes

I found this recipe on Laylita's Recipes.  Laylita suggested traditional sides to be served with this dish of yuca, mote or hominy and fried plantains.  I didn't have these on hand so I fried up some potatoes and made an okra side dish that I will be sharing with you later this month.

The only adaptations to this recipe was to substitute pork stew, omit the baby back ribs and adjust the seasonings,  making only enough for one meal for our family with leftovers for lunch for me the following day.

Entrees, Pork, Braised,

Entrees, Pork

Ecuadorian

Yield: 4 servings

Author: A Day in the Life on the Farm

Fritada de Chancho

Pork stew meat slow cooked until fork tender and then browned in an orange juice mixture, is a traditional and popular dish in Ecuador.

Prep time: 5 MinCook time: 3 H & 15 MInactive time: 2 HourTotal time: 5 H & 20 M

Ingredients

• 1 1/2 lbs. Pork stew meat
• salt, pepper and cumin, to taste
• 3 whole cloves garlic and 2 cloves garlic, minced
• 1 onion, chopped into chunks
• 1 1/2 c. water
• 1/2 c. orange juice

Instructions

1. Season the pork with salt, pepper, cumin and the minced garlic and place in the refrigrator for about 2 hrs.
2. Place the seasoned pork, onion, and whole garlic cloves into a saute pan with the water. Cook over medium heat until the water is nearly gone, about 2-3 hrs.
3. Add the orange juice and cook until reduced and the pork starts to brown, stirring frequently, about 15 minutes.

Notes

Adapted from a recipe found at Laylita's Recipe.

Nutrition Facts

Calories

301.00

Fat (grams)

15.34

Sat. Fat (grams)

5.87

Carbs (grams)

19.12

Fiber (grams)

2.50

Net carbs

16.61

Sugar (grams)

6.13

Protein (grams)

21.44

Sodium (milligrams)

267.20

Cholesterol (grams)

72.37

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