Fritada de Chancho Recipe: Braised Pork

This past weekend, we tried out a recipe from Laylita, called fritata de chancho. 

Now we've adapted this recipe to ingredients we had in the fridge and the pantry. So this will definitely not taste the same. Or look the same for that matter.




 We used: 

• a pound of pork
• 1 garlic clove (or maybe 2 - I don't remember)
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon cumin
• 2 cups of water
• 1 cup of orange/ mango juice
• 1 tablespoon vegetable oil for cooking.

It is custom that we wash our meats before we cook them. And no, not with soap. But with a bit of vinegar. 

So I added the meat in a bowl, filled the bowl with some water and added vinegar. Let it sit for about 10 minutes. Removed the water - vinegar mixture, and added all the dry ingredients to the meat. 

Mix it well, and put in the fridge, covered, for about half an hour, give or take. 







Add the tablespoon vegetable oil to a pan and add the meat once the oil is heated. 

When the pork is no longer pink, add the water and let it cook till the water is almost dissolved. 

Add the cup of juice and let it reduce to almost nothing. This pork is supposed to be "jus-less". I'm not sure it's a word. But it has to be dry and almost has a crunchy exterior. 


Cook some starch of your choice, and enjoy this quick meal with some veggies on the side.