Fritada Imbabureña

Ingredients

• 2 pounds (900g) pork shoulder, cut into chunks 2 pounds (900g) pork shoulder, cut into chunks
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons achiote paste 2 tablespoons achiote paste
• 2 tablespoons ground cumin 2 tablespoons ground cumin
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 tablespoon salt 1 tablespoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 cup (240ml) orange juice 1 cup (240ml) orange juice
• 1 cup (240ml) water 1 cup (240ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, achiote paste, ground cumin, dried oregano, salt, black pepper, orange juice, and water. Mix well to form a marinade.
2. 2.
   Add the pork chunks to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.
3. 3.
   Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
4. 4.
   Remove the pork from the marinade, allowing any excess marinade to drip off, and add it to the hot skillet.
5. 5.
   Cook the pork in batches until browned on all sides, about 5 minutes per batch.
6. 6.
   Once all the pork is browned, return it all to the skillet and pour in the remaining marinade.
7. 7.
   Reduce the heat to low, cover the skillet, and simmer for 2-3 hours, or until the pork is tender and easily pulls apart with a fork.
8. 8.
   Stir occasionally and add water if needed to prevent the pork from drying out.
9. 9.
   Once the pork is tender, remove it from the skillet and shred it using two forks.
10. 10.
    Return the shredded pork to the skillet and cook for an additional 10 minutes to allow the flavors to meld together.
11. 11.
    Serve the Fritada Imbabureña hot with llapingachos, mote, and avocado slices.

Treat your ingredients with care...

• Achiote paste — Achiote paste adds a vibrant red color and earthy flavor to the dish. If you can't find achiote paste, you can substitute it with annatto powder mixed with a small amount of vegetable oil.
• Orange juice — Freshly squeezed orange juice works best for this recipe as it adds a tangy sweetness. Avoid using bottled orange juice with added sugars or artificial flavors.

Tips & Tricks

• For an extra smoky flavor, you can grill the marinated pork chunks before simmering them.
• If you prefer a spicier version, add a chopped chili pepper or a dash of hot sauce to the marinade.
• Leftover Fritada Imbabureña can be stored in the refrigerator for up to 3 days and reheated for future meals.
• Serve the dish with a squeeze of fresh lime juice for a burst of citrusy flavor.
• Experiment with different side dishes and condiments to find your favorite combination.

Serving advice

Serve the Fritada Imbabureña hot, allowing the flavors to shine. Garnish with fresh cilantro leaves for a pop of color and freshness.

Presentation advice

Present the Fritada Imbabureña in a large serving dish, allowing the vibrant colors of the pork to be showcased. Serve it alongside llapingachos, mote, and avocado slices for a complete Ecuadorian culinary experience.