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Fritada de Chancho (Ecuadorian Braised Pork)

Ecuadorian · Dinner · Medium

Fritada de Chancho (Ecuadorian Braised Pork)

Total
2 hr 15 min
Prep
20 min
Serves
6
Calories
365
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Pork shoulder simmers with orange, garlic, and cumin, then browns in its own rendered fat for Ecuador's crisp-edged fritada.

The water does the first job and the rendered fat does the second in Fritada de Chancho (Ecuadorian Braised Pork). Simmering makes the shoulder tender before the uncovered pot dries down and browns the meat, a defining technique in Ecuador.

Keep some fat on the pork because it supplies the final frying medium. Use a wide heavy pot and pay close attention near the end, when the sound changes from a quiet simmer to a sharper sizzle.

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Method

  1. Place the pork shoulder, onion, garlic, cumin, salt, black pepper, orange juice, and water in a wide heavy pot. Bring to a simmer over medium-high heat.

  2. Cover loosely and cook over low heat for until the pork is tender and well above 145°F, turning the pieces occasionally.

  3. Uncover and cook over medium heat for until the liquid has mostly evaporated. Stir more frequently as the bottom becomes exposed.

  4. Reduce to medium-low and cook for , turning the pork in its rendered fat until browned on several sides. Scrape the softened onion and garlic around the meat so they color without burning.

  5. Lift the pork from excess fat and rest for before serving. Include the browned onion and garlic with each portion.

Forkue tips

  • If your shoulder is unusually lean and the pan dries before browning, add a small spoonful of oil; choose a marbled cut next time for the characteristic finish.

Storing and reheating

Refrigerate for 3 days or freeze for 2 months. Warm in a covered skillet with a splash of water, then uncover and let the surfaces brown again over medium-low heat.

Kitchen gear

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Nutrition per serving, estimated

365Calories
33gProtein
8gCarbs
22gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Fritada de Chancho (Ecuadorian Braised Pork): FAQ

Is fritada deep-fried?

The pork first braises, then browns in the fat that renders into the pot. It does not need to be submerged in a separate bath of oil.

Why is the meat tough after the liquid disappears?

It needs more braising time before browning. Add water, cover, and keep simmering until a fork enters easily, then uncover and reduce again.

How do I store and reheat Fritada de Chancho (Ecuadorian Braised Pork)?

Refrigerate for 3 days or freeze for 2 months. Warm in a covered skillet with a splash of water, then uncover and let the surfaces brown again over medium-low heat.

How long does Fritada de Chancho (Ecuadorian Braised Pork) take?

About 2 hr 15 min in total: 20 min prep and 1 hr 55 min cooking.

What do I need to make Fritada de Chancho (Ecuadorian Braised Pork)?

The key ingredients are pork shoulder, onion, garlic, cumin and orange juice, plus pantry basics.

Any tips for Fritada de Chancho (Ecuadorian Braised Pork)?

If your shoulder is unusually lean and the pan dries before browning, add a small spoonful of oil; choose a marbled cut next time for the characteristic finish.

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