Fritanga
(Spicy pork and egg stew)
(Serves 8)
Ingredients
2.2 pounds pork, preferable ribs
2 cups cold water
2 cups white onion, thinly sliced
1 cup green onion, thinly sliced
1 1/2 cup peeled tomato, thinly sliced
1 spoonful fine minced mint
1/2 cup fine minced parsley
1 spoonful crumbled oregano
4 cloves garlic, minced
1 1/2 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 cup ground cayenne pepper
1 spoonful salt
4 cups water or broth
4 eggs (optional)
Preparation
- Cut the meat in small pieces.
- In a large pot heat the two cups of cold water and add the
pork meat. Let boil until all the water evaporates.
- Remove the meat from the pot. Stir-fry all the other
ingredients, according to the order of the list, using the butter left in the pot by the
cooked pork. Add the pork meat and the four cups of water or broth. Let it cook over high
heat until it boils. Then in low heat for two hours until the meat is tender. Try to
maintain the initial amount of broth. If necessary, add boiling water so that the stew
does not get very thick.
- Five minutes before serving, add the green onions and remove
the pot from the heat.
Serve with cooked white corn and cooked potatoes. After
adding the green onion, add four eggs mixing quickly to thicken the stew. Serve in a deep
plate. |
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Main Dish
 Ají de Lengua
Chairo Paceño
Fricasé
Fritanga
Lechón al Horno
Majao
Picana de Pollo
Picante de Pollo
Plato Paceño
Saisi
Salteñas
Desserts
Cocadas
Helado de Canela
Leche Asada
Manjar
Blanco
Pastries
Cuñapes
Humintas
a la Olla
Pan
Dulce
Pukacapas
Tawa-Tawas
Drinks
Biblia
Chicha
de Maní
Yungueño
Side Dishes
Chuño
Phuti
Escabeche
Llajua
Salsa Cruda
Versión en Español
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