Entree: Colombia – Cauca & Valle – Fritanga (A communal platter of assorted fried Colombian meats served with starchy sides)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (480 ml) vegetable oil for frying
- 1 lb (454 g) pork belly, cut into 1-inch (2.54 cm) pieces for chicharrón
- 1 lb (454 g) fresh pork chorizo, whole links
- 2 morcilla (blood sausages), approx. 10 oz (280 g) total
- 1 lb (454 g) pork shoulder, cut into bite-size pieces
- 2 green plantains, about 1.25 lb (570 g) total, peeled and sliced into 1/2-inch (1.27 cm) rounds
- 1 lb (454 g) yuca (cassava), peeled and cut into 2-inch (5.08 cm) pieces
- 1 lb (454 g) potatoes, peeled and cut into wedges
- 2 tbsp (30 ml) white vinegar
- Salt and freshly ground black pepper to taste
- 1/4 cup (15 g) chopped fresh cilantro for garnish
- Lime wedges for serving
- 4 small arepas (store-bought or homemade)
Hogao (Colombian tomato-onion sauce)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, diced (about 8 oz (225 g))
- 2 ripe tomatoes, chopped (about 10 oz (300 g))
- 2 cloves (approx. 0.21 oz (6 g)) garlic, minced
- 1/2 tsp (2.5 ml) ground cumin
- Salt to taste

Show original ingredient measurements

- 2 cups (480 ml) vegetable oil for frying
- 1 lb (454 g) pork belly, cut into 1-inch pieces for chicharrón
- 1 lb (454 g) fresh pork chorizo, whole links
- 2 morcilla (blood sausages), approx. 10 oz (280 g) total
- 1 lb (454 g) pork shoulder, cut into bite-size pieces
- 2 green plantains, about 1.25 lb (570 g) total, peeled and sliced into 1/2-inch rounds
- 1 lb (454 g) yuca (cassava), peeled and cut into 2-inch pieces
- 1 lb (454 g) potatoes, peeled and cut into wedges
- 2 tbsp (30 ml) white vinegar
- Salt and freshly ground black pepper to taste
- 1/4 cup (15 g) chopped fresh cilantro for garnish
- Lime wedges for serving
- 4 small arepas (store-bought or homemade)
Hogao (Colombian tomato-onion sauce)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, diced (about 8 oz / 225 g)
- 2 ripe tomatoes, chopped (about 10 oz / 300 g)
- 2 cloves (approx. 6 g) garlic, minced
- 1/2 tsp (2.5 ml) ground cumin
- Salt to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat the 2 cups (480 ml) vegetable oil in a deep heavy skillet or saucepan over medium-high heat until shimmering.
2. Rinse and pat dry the pork belly pieces; fry in batches until golden and very crisp, about 8–12 minutes per batch. Remove to a wire rack to drain and season with salt.
3. In the same oil, fry the pork shoulder pieces until browned and cooked through, about 8–10 minutes. Remove and drain.
4. Slice the chorizo links into 1–2 inch (2.54 to 5.08 cm) pieces and fry until cooked and browned, about 6–8 minutes. Remove and keep warm.
5. Fry the morcilla links whole or halved carefully until warmed through and lightly crisp on the outside, about 4–6 minutes. Remove and drain.
6. Reduce oil temperature to 350°F (175°C). Fry plantain rounds until golden and tender, about 4–6 minutes; remove and drain. Fry potato wedges until crisp and cooked through, about 8–10 minutes; remove and drain. Boil or steam yuca pieces separately in salted water until tender, about 15–20 minutes, then briefly pan-fry in a little oil to crisp edges.
7. Meanwhile make the hogao: heat 2 tbsp (30 ml) oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 6–8 minutes. Add garlic and cook 30 seconds. Add chopped tomatoes and cumin, then simmer until broken down and saucy, about 10 minutes. Season with salt.
8. To serve, arrange the chicharrón, pork shoulder, chorizo, and morcilla on a large platter with fried plantains, potatoes, yuca, and arepas. Spoon hogao over some items or serve it on the side. Garnish with chopped cilantro and lime wedges. Serve immediately while hot.

1. Heat the 2 cups (480 ml) vegetable oil in a deep heavy skillet or saucepan over medium-high heat until shimmering.
2. Rinse and pat dry the pork belly pieces; fry in batches until golden and very crisp, about 8–12 minutes per batch. Remove to a wire rack to drain and season with salt.
3. In the same oil, fry the pork shoulder pieces until browned and cooked through, about 8–10 minutes. Remove and drain.
4. Slice the chorizo links into 1–2 inch pieces and fry until cooked and browned, about 6–8 minutes. Remove and keep warm.
5. Fry the morcilla links whole or halved carefully until warmed through and lightly crisp on the outside, about 4–6 minutes. Remove and drain.
6. Reduce oil temperature to 350°F (175°C). Fry plantain rounds until golden and tender, about 4–6 minutes; remove and drain. Fry potato wedges until crisp and cooked through, about 8–10 minutes; remove and drain. Boil or steam yuca pieces separately in salted water until tender, about 15–20 minutes, then briefly pan-fry in a little oil to crisp edges.
7. Meanwhile make the hogao: heat 2 tbsp (30 ml) oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 6–8 minutes. Add garlic and cook 30 seconds. Add chopped tomatoes and cumin, then simmer until broken down and saucy, about 10 minutes. Season with salt.
8. To serve, arrange the chicharrón, pork shoulder, chorizo, and morcilla on a large platter with fried plantains, potatoes, yuca, and arepas. Spoon hogao over some items or serve it on the side. Garnish with chopped cilantro and lime wedges. Serve immediately while hot.