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1
Braise the Pork Tender
60 Mins
Low simmer, about 95°C (200°F)
Put the pork in a large pot with the orange juice, water, half the diced onion, the garlic, cumin, oregano and 4 g of salt. Bring to a gentle simmer, cover loosely and cook for 60 minutes until the pork is tender.
Keep the simmer gentle — the liquid should barely bubble, or the pork will toughen.
Done when: A fork slides into the pork easily, and the liquid has reduced by about half.
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2
Make the Cheese Empanadas
15 Mins
Room temperature
While the pork braises, finish the empanadas: roll each dough ball into a round about 12 cm across, lay a mozzarella baton in the centre, fold the dough over and crimp the edges firmly with a fork.
Seal the edges well, or the cheese will escape into the oil when they fry.
Done when: Four neat half-moons with crimped edges and no filling showing.
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3
Fry the Pork Crisp
12 Mins
Medium-high heat, about 190°C (375°F)
Lift the pork from the braise and let it drain. Heat the lard in a heavy pan and fry the pork until browned and crisp at the edges, about 5 minutes a side. Lift out, rest for 2 minutes, then cut into thick slices.
The pork fries in its own rendered fat — let it colour properly before turning, or it will steam instead of crisping.
Done when: Deep golden outside, juicy inside, with crisp browned edges.
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4
Fry Plantain and Empanadas
10 Mins
Medium-high heat, oil about 180°C (350°F)
In the same oil, fry the plantain slices until golden on both sides, about 2 minutes a side. Then fry the empanadas until puffed and golden, about 2 minutes a side. Drain both on paper.
Fry the empanadas seam-side down first so the heat seals them shut.
Done when: The plantain is caramel-gold and the empanadas are puffed and crisp.
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5
Make the Aji
5 Mins
Room temperature
Mix the tomato, the remaining onion, the chilli, cilantro, lime juice and 2 g of salt in a small bowl. Rest for 5 minutes so the flavours marry.
Make the aji while the pork fries, so it has time to settle before serving.
Done when: Bright, juicy and hot — taste it and add a squeeze more lime if it needs sharpening.
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6
Build the Platter
5 Mins
Serving temperature, about 70°C (158°F)
Pile the pork, mote, potatoes, plantain and empanadas on a big plate. Scatter the popcorn, queso fresco and chicharrón over the top. Serve the aji in a small bowl on the side.
Build it high and generous — chugchucaras is a feast, not a neat plate.
Done when: The plate is piled high, everything is hot, and the aji is on the side.
auto_awesome Finishing Touches & Plating
Serve the chugchucaras at once, while the pork and empanadas are still crisp, with the aji in a small bowl on the side. Everyone helps themselves from the pile — that is the point of the dish.
Ecuador
30m
