Ecuadorian Fritada with Roasted Pork

Ingredients

• 2 pounds (900g) pork shoulder, boneless 2 pounds (900g) pork shoulder, boneless
• 4 cups (950ml) water 4 cups (950ml) water
• 1 cup (240ml) orange juice 1 cup (240ml) orange juice
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups (380g) hominy 2 cups (380g) hominy
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red onion, finely chopped 1 red onion, finely chopped
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• Juice of 1 lime Juice of 1 lime

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, combine the pork shoulder, water, orange juice, minced garlic, cumin, oregano, paprika, salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer for 2 hours or until the pork is tender.
2. 2.
   Remove the pork from the pot and let it cool slightly. Shred the pork using two forks.
3. 3.
   In a separate pan, heat the vegetable oil over medium heat. Add the shredded pork and cook until it becomes crispy and golden brown, about 5 minutes.
4. 4.
   In a bowl, combine the diced tomatoes, finely chopped red onion, chopped cilantro, and lime juice to make the salsa.
5. 5.
   Serve the crispy roasted pork with a side of hominy and top it with the refreshing salsa.

Treat your ingredients with care...

• Pork shoulder — For the best results, choose a pork shoulder with some marbling as it will add flavor and tenderness to the dish.
• Hominy — If you can't find hominy, you can substitute it with canned corn kernels. However, the texture and flavor may differ slightly.

Tips & Tricks

• Marinate the pork overnight for even more flavor.
• If you prefer a spicier salsa, add some diced jalapenos or a pinch of cayenne pepper.
• Serve the Fritada with a side of avocado slices for added creaminess.
• Leftover Fritada can be used as a filling for tacos or empanadas.
• For a smoky twist, you can grill the pork instead of roasting it.

Serving advice

Serve the Ecuadorian Fritada hot, allowing the flavors to meld together. Garnish with additional cilantro for a fresh touch.

Presentation advice

Arrange the crispy roasted pork on a platter, surrounded by a bed of hominy. Drizzle the salsa over the pork and sprinkle some extra chopped cilantro on top for an appealing presentation.