Frito trujillano is an emblematic dish of northern Sundays, made with pork ribs marinated in chicha de jora and ají panca, then browned until juicy inside and crispy outside. It’s considered the undisputed king of the Sunday table in Trujillo.
It requires marinating for several hours beforehand, letting the meat absorb all the flavor of the chicha and spices before frying.
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Peruvian Frito Trujillano
- Prep Time: 2 hours 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 55 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Peruvian
Description
Peruvian preparation featuring costillas de cerdo, adapted for a home kitchen with clear measurements.
Ingredients
- 1 kg pork ribs
- 250 ml chicha de jora
- 60 g ají panca paste
- 4 garlic cloves, minced
- 30 ml vinegar
- 1 tsp cumin
- Salt and pepper to taste
- 1 red onion, sliced
- 1 rocoto chile, chopped
- Juice of 2 limes
- 2 cassava roots, boiled
Preparation
- Make the marinade, mix the chicha de jora, ají panca, ground garlic, vinegar, cumin, pepper, and salt.
- Marinate the meat, coat the ribs with the marinade and refrigerate for at least 2 hours.
- Cook the ribs, cook the ribs over medium heat in their own fat until browned and fully cooked.
- Make the salsa criolla, mix the sliced red onion with chopped rocoto and lime juice.
- Serve, serve the browned ribs with the salsa criolla and boiled cassava.
Chef’s Tips
- The longer the meat marinates, the more flavor it absorbs.
- If you can’t find chicha de jora, you can substitute dark beer.
- Cook over medium heat so the meat browns without burning.
Traditional Variations
Some families use pork belly instead of ribs, with a similar cooking time.
There are also versions that add ají mirasol to the marinade to intensify the flavor.
How to Serve
Serve hot, with cassava and salsa criolla, traditionally at Sunday family lunches in Trujillo.
Recommended Pairings
- Boiled cassava
- Salsa criolla
- Fried sweet potato
Did You Know?
Frito trujillano is considered an emblematic dish of La Libertad’s cuisine, traditionally reserved for Sunday family gatherings.
Frequently Asked Questions
It's a traditional dish from Trujillo, northern Peru, made with fried pork seasoned with local spices, usually served with mote and salsa criolla.
Pieces of pork with some fat are typically used, cut into medium chunks, slowly fried until golden and crispy on the outside.
It's classically served with mote (cooked hominy corn) and salsa criolla, a typical accompaniment to fried pork dishes from northern Peru.
