Fritanga (Mixed Fried Meats Platter)
Recipe category
Country
Region
Source
Fuente: Carlos Enrique “Toto” Sánchez Ramos (trabajo de campo, 2012)
Number of servings
8
Difficulty
Medium
Ingredients
500
gr pork (loin or leg) seasoned with salt, pepper
pinch and cumin to taste
1/2
piece(s) beef heart
250
gr beef liver
250
gr bofe (beef lung)
500
gr chunchullo or chunchurria (intestines)
4
piece(s) whole scallion stalks
250
gr bacon with meat
500
gr longaniza (Colombian sausage)
8
piece(s) small units of morcilla or stuffed sausage, or 1 pound if complete piece
8
piece(s) chorizos (Colombian sausages)
8
piece(s) papa sabanera (Andean starchy potatoes)
4
piece(s) ripe plantains
500
gr papa criolla (Andean yellow potatoes)
2
piece(s) corn cobs
4
piece(s) sweet arepas
frying oil
pinch salt to taste
baking soda
2
tbsp butter
Directions
- Wash heart, liver, bofe and chunchullo with water and lemon, and cook in water, with 2 whole scallion stalks and salt to taste, for 30 minutes on medium heat.
- Make cuts in bacon on meat side and rub with salt and 1 teaspoon baking soda. Then cook in pot with water that barely covers it, until it evaporates and bacon fries in its own fat, becoming chicharrón cocho.
- In separate pot cook papa criolla with salt and 1 scallion stalk, until tender but without falling apart. Drain, add 1 tablespoon oil and sauté. Add salt and set aside.
- Salted potatoes are prepared by cooking papa sabanera in enough water to cover them, salt and 1 whole scallion stalk, until tender but not falling apart. Drain and sprinkle with abundant salt before they dry. This forms traditional salt crust that characterizes these potatoes.
- To make baked ripe plantains, peel, rub with 2 tablespoons butter and salt, place on tray and cook in preheated oven at 400°F for 30 minutes. After this time, turn to brown evenly and continue baking for 20 more minutes. Set aside. If desired, already baked plantains can be slit lengthwise to fill with cheese and bocadillo, and return to oven for 10 more minutes.
- Heat oil over medium-high heat in sufficiently large pot. Drain, dry and cut organs into medium pieces and fry along with chopped pork.
- When meat and organs are golden, remove, drain, add salt and set aside. Then add longaniza, chorizos and morcillas to pot, all cut into pieces. Oil must be very hot so sausages don't fall apart. Fry for few minutes, remove from oil and drain.
- Grill corn cobs and sweet arepas, and cut into four portions each. Arrange everything on same plate so each person serves what they desire. Separately, place containers with herb ají and avocado ají. Herb ají is prepared with 2 hot peppers without seeds, 2 scallion stalks, 1 onion, 1 peeled and seeded tomato, and 2 tablespoons cilantro, all finely chopped, plus ¼ cup vinegar and salt to taste.