Take your tastebuds on a trip to Ecuador

This week we are visiting Ecuador and preparing Fritada con Llapingachos, or Fried Pork with Potato Fritters.

• FRITADA CON LLAPINGACHOS

Ingredients

For the fritada:

2 pounds pork cut into small chunks (a mixture of ribs and meat is best)

10 garlic cloves

1 large onion, chopped

1⁄2 cup orange juice

2 cups water with 4 tablespoons salt

6 tablespoons oil, or lard if you would like extra flavor

For the llapingachos:

2 pounds potatoes, cooked and mashed

4 tablespoons chopped green onions

1 cup grated cheese (a mixture of Parmesan and mozzarella is ideal)

1 tablespoon achiote powder

Salt and pepper, to taste

1⁄2 cup oil for frying

Putting it together

In a large pot, heat oil until begins to smoke. Add meat, garlic and onion and fry for about two minutes or until it looks golden brown. Add orange juice and half of the water and simmer on low heat for about 20 minutes, adding more water as you need it.

While the pork cooks, mix mashed potatoes, green onions, cheese, achiote powder and salt and pepper. Form potato mixture into small balls; flatten the balls to create patties. Heat oil in large sauté pan and fry the potato patties to desired crispness.

Serve the fried pork with a couple of the llapingachos and a simple peanut sauce that you can make by mixing equal parts peanut butter and heavy cream, add a dash of salt and pepper and heat before serving.

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Next week we will visit Colombia to prepare Pipian.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City. Contact him at 844-2111.