My favorite Ecuadorian Dish

FRITADA

PREPARATION

First, wash the pork meat with a lot of water, then

chop it into cubes.
Next, in a paila mix the pork meat with salt, add
garlic, onion and some prepared seasoning
Fry the mix for 1 and a half hours, beware of burn
off the meat, stir constantly.
Optional: add orange juice while cooking the meat
Serve with boiled manioc and some of mote.
Decorate with a green salad or tomato. ENJOY IT

INGREDIENTS

Pork meat
Garlic
Salt
Cumin
Onion
Sweet plantains
Wter
Orange juice
Manioc
Mote
Prepared seasoning

SOME FACTS
Fritada, from the Spanish verb fritar, means fried dish.
In Guam, fritada is more a blood stew than a fried dish
and is made up of chopped up internal organs of pigs,
cattle, or deer cooked in fat and blood with onions,
vinegar and spices.
The earliest record of a blood soup goes back to ancient
Greece. The Spartan meal ofmelas zomos, or black soup,
was made of boiled pigs blood, pork and vinegar.
It is probable that the source of the name fritada for the
Guam dish came from a dish of the same name in
Monterrey, Mexico where it refers to a stew made with the
innards and blood of a young lamb. The origin of this

Mexican dish is chanfainafrom Extremadura, Spain.