Fritanga
Fritanga: Bogotá's shared platter of crisp pork chicharrón, chorizo, morcilla, papa criolla, plantain and arepa
Weekend fritanga is Bogotá's answer to a mixed grill, eaten standing at counters in the Siete de Agosto and Restrepo neighbourhoods or brought home on a big tray to share. Everything is pork or fried: chicharrón of pork belly with a blistered, crunchy skin, juicy pork chorizos, slices of rice-filled morcilla (blood sausage), little papa criolla potatoes, sweet plantain and griddled arepas, all eaten with fingers or toothpicks and dipped in sharp, watery ají. A fritanga is about contrast, so don't drown it in sauces: the lime and ají cut the richness. The common error is frying the belly straight from raw; it needs to cook gently in water first, which renders the fat and tenderises the meat before the skin crisps in its own drippings. Chef's tip: buy morcilla and chorizo from a Latin butcher and check the labels if you need the platter gluten free, as some sausages contain wheat.
- Total time
- 100 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the meats
For the sides
To serve
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Method
0/9 doneStep 1: Put 1 ½ lb pork belly, skin on in a wide, heavy pan with 3 ¼ cups water and 1 tsp salt. Bring to the boil over a medium-high heat, then simmer uncovered for 35–40 minutes, turning now and then, until the water has evaporated and the fat starts to run.
40 minStep 2: Keep frying the belly in its own fat over a medium heat, turning, for 15–20 minutes, until the skin puffs and blisters and the meat is deep gold. It will be well past 160°F. Drain on kitchen paper.
18 minStep 3: Meanwhile, boil 1 ⅓ lb papa criolla in salted water for 12 minutes, until just tender. Drain and let them steam dry.
12 minStep 4: Prick 6 fresh Colombian pork chorizos with a fork and put them in a frying pan with 3 tbsp water over a medium heat. Cook for 15 minutes, turning, until the water has gone and the skins are browned. Cut one open: they must be cooked through with no pink, 160°F in the centre.
15 minStep 5: In the same pan, fry 14 oz morcilla (rice and blood sausage) slices over a medium heat for 2–3 minutes a side, until crisp on the outside and steaming hot all the way through.
6 minStep 6: Peel 2 ripe plantains and cut them diagonally into 1 cm slices. Heat 2 cups sunflower oil in a deep frying pan to 350°F and fry them in batches for 3–4 minutes, until caramelised and soft. Drain.
10 minStep 7: In the same oil, fry the boiled papa criolla for 5 minutes, until the skins are golden and crisp. Drain and sprinkle with 1 tsp salt.
5 minStep 8: Warm 6 small white corn arepas on a dry griddle over a medium heat for 3 minutes a side, until lightly charred.
6 minStep 9: Cut the chicharrón and chorizos into bite-sized pieces and pile everything on a large platter with 3 limes and a bowl of ¾ cup ají picante for dipping.
Nutrition per serving
- Calories
- 890 kcal
- Protein
- 36 g
- Carbs
- 52 g
- Fat
- 59 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fritanga take?
- About 100 minutes in total: 25 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of limes?
- Lemon, same amount.
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