Ecuador : Fritada de Chancho

CLICK HERE FOR THE RECIPE I USED

This braised pork dish takes some time to cook but it is not complicated. It mostly just needs you to chop up some things, pay attention to liquid levels, and stir.

I was able to find all of the ingredients or the recommended substitutes locally, which is always a plus given the state of online ordering and delivery/shipping issues these days.

Anyway, this was delicious! The onions, shallot, and garlic all cook down and coat the pork with flavor. Then the orange juice adds another layer of flavor on top of that. I used both pork loin and baby back ribs as the recipe listed (not cheap but makes a lot!) and found the ribs actually ended up being the more flavorful of the two. The loin was tasty but the ribs were better.

I ate it with Basmati rice mixed with scallions and cilantro. Not traditional to Ecuador but I like rice, a lot. I think it would be good with some greasy homemade fries too. Or roasted potatoes. Or the sides listed in the recipe.

I would absolutely make this again!