Dish

Fritada imbabureña

Fried Pork Dish from Imbabura Province

Fritada imbabureña is a dish made from pork that is cooked with hominy, onions, garlic, and a variety of spices. The dish is typically served with boiled potatoes and a side of llapingachos (a type of potato cake). Fritada imbabureña is a hearty and flavorful dish that is perfect for a family dinner.

Cuisine of the Americas› South American cuisine› Ecuadorian cuisine

Meat Dish› Pork Dish

Origins and history

Fritada imbabureña is a traditional Ecuadorian dish that has been enjoyed for many years. It is believed to have originated in the Imbabura province of Ecuador, where pork is a popular meat. The dish has since spread throughout the country and is now enjoyed by people all over Ecuador.

Dietary considerations

Fritada imbabureña is not suitable for vegetarians or vegans. It is also high in fat and calories, so it should be consumed in moderation.

Variations

There are many variations of fritada imbabureña, depending on the region and the cook. Some recipes call for the addition of other vegetables, such as bell peppers or tomatoes, while others use different types of meat, such as chicken or beef. Some cooks also prefer to use different spices or seasonings.

Presentation and garnishing

Fritada imbabureña is typically served on a large platter, with the pork and hominy mixture arranged in the center. The boiled potatoes and llapingachos are arranged around the edges of the platter. The dish is often garnished with sliced green onions and cilantro.

Tips & Tricks

To ensure that the pork is tender and flavorful, it is important to marinate it for at least a few hours before cooking. It is also important to cook the pork slowly, to ensure that it is cooked through and not tough.

Side-dishes

Fritada imbabureña is typically served with boiled potatoes and a side of llapingachos (a type of potato cake). It is also commonly served with aji (a spicy sauce made from chili peppers and cilantro).