Authentische Fritada Quiteña mit Zartem Mote
(Authentic Fritada Quiteña with Tender Mote)
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April 27, 2025
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1000 grams Schweineschulter
(cut into large chunks)
-
500 grams Mote (cooked hominy corn)
(boiled and drained)
-
1 large White onion
(Fein gehackt)
-
4 units Knoblauchzehen
(Gehackt)
-
120 ml Orangensaft
(Frisch gepresst)
-
1 tbsp Getrockneter Oregano
-
1 tsp Kreuzkümmelpulver
-
60 ml Pflanzenöl
(Zum Frittieren)
Salz, to taste
Schwarzer Pfeffer, to taste
-
1.5 liters Wasser
(for cooking pork)
(cut into large chunks)
(boiled and drained)
(Fein gehackt)
(Gehackt)
(Frisch gepresst)
(Zum Frittieren)
(for cooking pork)
Nährwerte
- Portionen: 4
- Portionsgröße: 1 bowl (approx. 300g)
- Calories: 680 kcal
- Carbohydrates: 50 g
- Protein: 45 g
- Fat: 35 g
- Fiber: 6 g
- Sugar: 7 g
- Sodium: 600 mg
- Cholesterol: 110 mg
- Calcium: 50 mg
- Iron: 3 mg
Anweisungen
-
1 - Prepare and Marinate Pork:
Rinse pork chunks and season with salt, pepper, cumin, and oregano. Add minced garlic and mix well. Let it marinate for 15 minutes.
-
2 - Cook the Pork:
Place pork in a large pot with water and bring to a boil. Reduce heat and simmer until pork is tender, around 45 minutes.
-
3 - Fry the Pork:
Drain pork from liquid. In a wide pan, heat oil and fry pork pieces until browned on all sides and a golden crust forms.
-
4 - Add Onions and Orange Juice:
Add chopped onions to the pork in the pan and sauté until translucent. Pour fresh orange juice, stir and let it reduce slightly for a sweet tang.
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5 - Warm the Mote:
In a separate pot, gently warm cooked mote with a pinch of salt. Serve hot alongside the fritada.
Rinse pork chunks and season with salt, pepper, cumin, and oregano. Add minced garlic and mix well. Let it marinate for 15 minutes.
Place pork in a large pot with water and bring to a boil. Reduce heat and simmer until pork is tender, around 45 minutes.
Drain pork from liquid. In a wide pan, heat oil and fry pork pieces until browned on all sides and a golden crust forms.
Add chopped onions to the pork in the pan and sauté until translucent. Pour fresh orange juice, stir and let it reduce slightly for a sweet tang.
In a separate pot, gently warm cooked mote with a pinch of salt. Serve hot alongside the fritada.
Mehr über: Authentische Fritada Quiteña mit Zartem Mote
Fritada Quiteña con Mote: Ecuador's Hearty Classic
Fritada Quiteña is a traditional Ecuadorian dish from Quito, combining tender pork simmered and then fried to golden perfection, infused with aromatic spices and the vibrant tang of orange juice. Paired with mote—hominy corn boiled until plump and soft—it represents a cultural emblem of convivial dining. This recipe highlights the balance between savory and subtle sweet flavors, demonstrating the intrinsic simplicity yielding rich, hearty comfort food beloved in South America.
Tips & Notes:
- For the best flavor, marinate the pork for at least 30 minutes if time allows.
- Orange juice is key to tenderizing and imparting a delicate citrus note; use freshly squeezed.
- Slowly simmer pork to preserve juiciness before frying for crust.
- Mote can be found at Latin American markets or prepared by soaking dried hominy overnight and boiling until soft.
- Serve with fresh lime wedges, pickled red onions, or ají for an authentic touch.
Cultural Significance:
Originally a rural dish, 'Fritada Quiteña' is traditionally served during festivals and family gatherings in Ecuador, symbolizing abundance and warmth. The method of slow-cooking and frying pork merges indigenous Andes ingredients with colonial influences, creating a unique layered taste. The inclusion of mote points to indigenous maize cultivation - a staple offering fiber and energy amid Ecuadorian cuisine.
This recipe speaks to passionate cooks interested in exploring authentic Ecuadorian gastronomy at home, balancing traditional techniques with accessible ingredients. Enjoy a warm, filling plate steeped in history and full of soulful, rustic flavor.
