Market Stall · Fried Pork
Fritada Otavaleña
🍖
Photo coming soon
The pork is simmered in water and orange juice before frying, a citrus step Otavalo cooks say tenderizes the meat and cuts its fattiness.
Pork chunks are boiled in seasoned, citrus-spiked water, then fried in their own fat until crisp outside and tender inside. Otavalo's market stalls serve it with mote, corn and llapingachos.
Why it's made this way: Fritada is a signature dish of Otavalo's Saturday market, one of the largest and oldest indigenous markets in South America.
More from Ecuador
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.