Fritanga Colombiana

Name: Fritanga Colombiana
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Colombian
Ingredients: 2 lbs pork shoulder, cubed; 1 lb yuca (cassava root), cut into sticks; 4 medium green plantains, cut into sticks; 1/2 large yellow onion, quartered; 4 cloves garlic, minced; 4 cups vegetable oil (for frying); 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp ground cumin; 2 tbsp fresh lime juice

Crispy fried pork chunks served with yuca fries and plantains. A hearty and beloved Colombian street food and main course.

80 minMediumServes 4480 cal/serving

ColombianDinnerStovetopStandard

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Ingredients

2 lbs pork shoulder, cubed
1 lb yuca (cassava root), cut into sticks
4 medium green plantains, cut into sticks
1/2 large yellow onion, quartered
4 cloves garlic, minced
4 cups vegetable oil (for frying)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground cumin
2 tbsp fresh lime juice

Instructions

1

Season 2 lbs cubed pork shoulder with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp ground cumin, 4 cloves minced garlic, and 2 tbsp fresh lime juice. Let marinate for 15-30 minutes.
2

Heat 4 cups vegetable oil (for frying) in a large, deep pot to 350°F.
3

Add the marinated pork shoulder and 1/2 large quartered yellow onion to the hot vegetable oil (for frying). Fry in batches, stirring occasionally, for 15-20 minutes until the pork shoulder is golden and crispy.
4

Using a slotted spoon, remove pork shoulder and drain on paper towels.
5

In the same vegetable oil (for frying), fry 1 lb cut into sticks yuca (cassava root) in batches for 5-7 minutes until golden and crispy. Drain on paper towels.
6

Fry 4 medium cut into sticks green plantains in batches for 3-4 minutes until golden. Drain on paper towels.
7

Season all fried items with 1/2 tsp salt to taste.
8

Arrange pork shoulder, yuca (cassava root), and green plantains on a platter and serve hot.

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Questions

What is Fritanga Colombiana?

Crispy fried pork chunks served with yuca fries and plantains. A hearty and beloved Colombian street food and main course. This reference files it under Colombian dinner: made on the stovetop, rated medium and about 80 minutes start to finish.

How hot should the oil be for Fritanga Colombiana?

For Fritanga Colombiana, the frying oil is held at 350 F (about 175 C) in step 2. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

How do I know when Fritanga Colombiana is done?

Go by the cues in the method rather than the clock. Step 3: cook until the pork shoulder is golden and crispy. Step 5: cook until golden and crispy.

How long should Fritanga Colombiana marinate?

Step 1 reads: "Let marinate for 15-30 minutes." Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

How many calories are in Fritanga Colombiana?

One serving (the recipe makes 4) is about 480 calories, with 35 g protein, 38 g carbohydrate and 22 g fat, plus 3 g fiber and 620 mg sodium.

Which part of Fritanga Colombiana can be done ahead?

Everything up to step 1. Step 1 is a built-in pause of 30 minutes: "Let marinate for 15-30 minutes." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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