Pork Fritada, by Ana Ortiz

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Fritada de chancho, or pork fritada, is a typical Ecuadorian dish which is beautifully simple to make and delicious to eat. The pork is cooked slowly in water and a fusion of spices until the meat is browned and tender, and is perfect for a South American twist on a summertime dish.

This mouth-watering, slow cooked pork oozes flavour and texture, and aromatic spices such as cumin and coriander add depth to this stunning meal. The chilli salsa provides a burst of heat, which is sure to tickle your tastebuds.

Ingredients

2kg

Native breed pork belly
200g

Native breed pork fat
250ml

Ale
1 tbsp

Cumin seeds
1 tsp

Sea salt
1 cup

Water
For the chilli salsa
6

Burnt green chillis
1

Red onion
2

Limes, juiced
1 handful

of Coriander
1 pinch

of Salt

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Method

Cut the pork belly into medium sized chunks, then cut the pork fat into 1cm cubes. The pork fat needs to be in small pieces to ensure that it melts easily and covers the pork belly. The fat will then confit the pork chunks, meaning that the pork will be cooked in its own fat.
Add the meat to a heavy pan, (ideally copper or cast iron), then add the rest of the ingredients.
Cook slowly over the fire for 2-3 hours, until the pork is golden brown.
For the salsa, cook the chillis in the coals until their skins turn black, then peel and chop immediately. Mix the chillis with the rest of the salsa ingredients.