Fritada, or frito pastuso, is the Nariño version of Bogotá’s piquete: pork pieces marinated with onion and beer, cooked in their own juices, and browned in a skillet, served with fried ripe plantain, boiled tubers, toasted corn, flour rings, and ají.
It comes from the cooking of Nariño, in southern Colombia, and its flavor is built with very few ingredients and a long marinade started the day before.
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Pastuso Fried Pork
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Main Course
- Cuisine: Colombian
Ingredients
- 2 pounds of boneless pork
- 1 beer
- 1 scallion stalk, finely chopped
- 1 white onion, finely chopped
- Salt, to taste
- 3 cups of water
- Oil for browning
- Fried ripe plantain, boiled tubers, toasted corn (crispetas), flour rings (roscas), and ají, for serving
Preparation
- Marinate the pork, cut the pork into pieces of about 6 x 6 cm (2.5 x 2.5 in) and marinate it from the day before with the scallion, onion, salt, and beer.
- Cook the pork, the next day, cook the pork in the 3 cups of water with the marinade juices until tender.
- Brown the pork, in a skillet with a little oil, brown the pieces to medium or to your liking.
- Serve, serve the fried pork with fried ripe plantain, boiled tubers, toasted corn (crispetas), flour rings (roscas), and ají.
Chef’s Tips
- Start the marinade the day before: it’s the step that flavors the meat.
- Cook the pork with the marinade juices to make the most of their flavor.
- Brown the pieces in a little oil, to your liking, right before serving.
Traditional Serving Style
The pork portions are served with fried ripe plantain cut into pieces, boiled tubers, toasted corn (crispetas), flour rings (roscas), and ají.
Recommended Side Dishes
- Fried ripe plantain
- Boiled potatoes or other tubers
- Toasted corn (crispetas)
- Flour rings (roscas)
- Ají
Food Heritage Fact
In Nariño, fritada is also known as frito pastuso and is considered the regional version of Bogotá’s piquete.
Frequently Asked Questions
Boneless pork, cut into pieces of about 6 x 6 cm (2.5 x 2.5 in).
So the meat takes on the flavor of the onion, salt, and beer; the next day it's cooked in those same juices.
Fried ripe plantain, boiled tubers, toasted corn (crispetas), flour rings (roscas), and ají.
