Ingredients

• 3-4 lbs of pork
• 1 tsp of cumin
• 10 garlic gloves 5 whole and 5 minced
• 1 white onion chopped in large pieces
• 1 shallot or Ecuadorian paiteña red onion chopped in large pieces
• 3 cups of water
• 1 cup of orange juice
• Salt to taste

Directions

• Season the pork with the cumin, minced garlic, salt and pepper. Let it rest in the refrigerator for a couple of hours if you have time.
• In a large wok or a sauté pan add the meat, the chopped onion and shallot, the whole garlic cloves and the 3 cups of water.
• Cook on medium heat until the water is almost gone.
• Add the orange juice and let it reduce
• The meat will begin to brown, stir frequently to avoid burning, cook until all the pieces are evenly browned.
• Add the boiled yuca, mote or hominy and plantains to the same pan or you can also arrange the fritada and the sides on a large serving platter.
• Serve the fritada with the sides including the yuca, hominy, plantains, curtido or marinated onion lime cilantro tomato salad), avocado slices and aji criollo (hot sauce).

Notes

• Side dishes - choose your favorites:
• Fried ripe plantains
• Boiled yuca or cassava
• Hominy corn
• Llapingachos
• Tomato and onion curtido
• Avocado slices
• Aji hot sauce

Photos