DISH RESEARCH · Main dish
Chugchucaras
Salas’ chugchucaras plates seasoned pork with prepared fried and cooked accompaniments over lettuce.
About Chugchucaras
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Chef Jorge Salas’ chugchucaras, published by the Asociación de Chefs del Ecuador, is a Cotopaxi platter centred on seasoned pork. Prepared cuero reventado, fried ripe plantain, small whole fried potatoes, empanadas de viento, corn and mote accompany it over lettuce.
Pork is seasoned with salt, pepper, cumin and the supplied finely chopped garlic. It cooks in half a litre of water; as the liquid dries, a little oil is added to finish cooking the pork.
The recipe separately directs an overnight soak for the mote, followed by cooking in water and salt. This cooked mote is offered with the pork and the other prepared components.
Each plate is lined with lettuce leaves, then receives an empanada de viento, a portion of pork, cuero reventado, the fried plantain rounds, whole fried potatoes, cooked choclo, tostado, mote and canguil.
The source attributes the dish to Cotopaxi and gives ten portions. The plated assortment brings the pork together with its prepared fried and cooked accompaniments.
Ingredients in Chugchucaras
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Porkprotein
- Hominybase
- Plantaingarnish
- Popcorngarnish
- Pork rindtopping
- Saltseasoning
- Potatoesother
- Potatogarnish
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.