Fritada with chifle and sauce is a delicious combination of crispy pork with flavors of garlic, cumin, and beer. The meat is cooked until crispy and served with a fresh creole sauce made of onion, lime, and tomato. The chifles, fried in the same oil, add a crunchy touch to this typical Ecuadorian dish. An explosion of flavors in every bite.
On a tray, small pieces of pork and fat are placed, adding garlic paste and pepper, followed by cumin and a splash of beer, letting the seasoned meat rest for 30 minutes.
In a skillet, the meat is cooked with water, onion, and cilantro stems until tender and the water evaporates, achieving a crispy texture.
Meanwhile, a creole sauce is prepared with onion, lime, tomato, cilantro, salt, and pepper, finally serving the fritada alongside the sauce and crispy chifle.
Fritada with chifle and sauce
Ingredients
2 kilograms of Pork
2 kilograms of Pork fat
½ kilogram of Garlic paste
1 White onion
1 Splash of beer
1 cup of Water
1 ½ cup of Salt
1 pinch of Pepper
1 pinch of Cumin
Cilantro
Lime juice
Preparation
Step 1 : Begin by cutting the pork and fat into small pieces, then place them on a tray.
Step 2 : Add garlic paste and pepper to these pieces, followed by a little cumin, mixing well.
Step 3 : Then add a splash of beer and mix again.
Step 4 : Let the seasoned meat rest for about 30 minutes.
Step 5 : In a skillet, place the meat with the fat and add enough water to cover them completely.
Step 6 : Add white onion and cilantro stems, cooking until the meat is tender and the water evaporates, which will melt the fat and make it crispy.
Step 7 : Stir well to achieve a crispy texture in the pork.
Step 8 : Meanwhile, prepare a creole sauce with onion, lime, tomato, cilantro, salt, and pepper, mixing all ingredients.
Step 9 : Once ready, serve the fritada accompanied by the creole sauce, and using the same oil, prepare the chifle to complement the dish.
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