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La carne se empieza a cocinar, con una cuchara de palo movemos la carne de vez
en cuando para evitar que se queme. Cocine la carne hasta que todos los trozos
estén dorados.
En el mismo sartén añadimos la yuca, el mote y los plátanos fritos, si desea puede
cocinar los plátanos en la misma grasa de la fritada, pero esto puede volverse
complicado y resulta más fácil freírlos por separado.
Servimos la fritada con la yuca, mote, plátanos fritos, curtido, aguacate y ají criollo.
The fritada
Frying is a typical dish of Ecuador's cuisine, its main component is fried pork. It
is a typical dish of the Ecuadorian´s sierra that goes back to the colonial era, at
the beginning of the 1800 years.
ingredient:
3 to 4 pounds of pork cut into medium pieces (1 pound ribs and 2 pounds
loin).
1 teaspoon ground cumin
10 cloves of garlic
1 chives, cut into pieces.
1 onion, cut into pieces.
3 cups of water
1 cup of orange juice
Salt and pepper taste.
Companions:
fried bananas
yucca, nickname, llapingacho.
onion and tomato salad
avocado
process:
We season the pork meat with ground cumin, crushed garlic, salt and
pepper. Let it rest in the refrigerator for a couple of hours.
We put the pork meat, the onion, the whole garlic cloves and the water in a
large pan.
we add the orange juice and cook until all the liquid is reduced. The pork is
cooked in water and conditioned with the fat of the pig in a bronze pan on
the flames, cook until there is almost no water left.
The meat begins to cook, with a wooden spoon we move the meat from time
to time to avoid burning. Cook the meat until all the pieces are golden
brown.
In the same pan add the yucca, the mote and the fried plantains, if you want
you can cook the bananas in the same fat of the fry, but this can become
complicated and it is easier to fry them separately.
We serve fried with yucca, mote, fried plantains, tanned, avocado and chili
pepper