Ecuadorian braised pork fritada, Russian Potato Salad and Hominy

Ecuadorian braised pork fritada, Russian Potato Salad and Hominy

Ingredients

• 3-4 lbs of pork (1-2 lb of baby back pork ribs and 2 lbs of boneless ribs or loin or any combination of these, cut in medium size squares)
• 1 tsp of cumin
• 10 garlic gloves (5 whole and 5 minced)
• 1 white onion (chopped in large pieces)
• 1 shallot (chopped in large pieces)
• 3 cups of water
• 1 cup of orange juice
• Salt to taste

Instructions

1. Season the pork with the cumin, minced garlic, salt and pepper. Let it rest in the refrigerator for a couple of hours if you have time.
2. In a large wok or a sauté pan add the meat, the chopped onion and shallot, the whole garlic cloves and the 3 cups of water.

3. Cook on medium heat until the water is almost gone.
4. Add the orange juice and let it reduce

5. The meat will begin to brown, stir frequently to avoid burning, cook until all the pieces are evenly browned.

Russian Potato Salad

Ingredients

• 3 ½ lbs russet potatoes (about 4 large potatoes), peeled, boiled and diced
• 1 lb carrots (about 6-7 medium size carrots), peeled, boiled and diced
• 8 oz peas (about 1 cup), boiled for less than 3 minutes
• 6 celery stalks, finely diced, about 1 cup
• 1- 2 apples, peeled and diced
• 1 cup diced white onion, about ½ onion
• Lime juice from 1-2 limes
• 1 small garlic clove, crushed
• 1 cup homemade mayonnaise
• 1 tbs finely chopped cilantro, parsley or dill- optional
• Salt to taste

Instructions

1. Mix all of the ingredients together, chill until ready to serve.

Hominy

Dry or from a can – if buying dry cook according to package.