Fritanga colombienne
Un copieux plateau de porc frit croustillant, chorizo, boudin noir, pommes de terre dorées et arepas, servi avec de la lime et du ají.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Render the chicharrón
Put the pork belly chunks in a cold, dry heavy pot or deep skillet with the salt, skin side down. Cook over low heat, uncovered, for 35–40 minutes without stirring too much, letting the fat melt out slowly so the skin bubbles and turns crisp while the meat stays tender; turn the pieces halfway through.
- 600 g pork belly
- 1 tsp salt
✅ C'est prêt quand : the skin is deeply golden and crackling, and a piece pulls apart easily when pressed
Boil then crisp the potatoes
While the pork cooks, put the papas criollas in a pot of water with the salt, bring to a boil and cook for 12–15 minutes until just tender when pierced with a knife. Drain well and dry on a towel, then fry them in a little oil (or in some of the fat from the pork pot) for 5–6 minutes, turning often, until the skins are golden and crisp.
- 500 g papas criollas
- 1 tsp salt
- 1 tbsp vegetable oil
✅ C'est prêt quand : a knife slides in easily and the skins look blistered and golden
Cook the chorizo and morcilla
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Fry the plantain
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Griddle the arepas
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Assemble the platter
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Render the chicharrón
Put the pork belly chunks in a cold, dry heavy pot or deep skillet with the salt, skin side down. Cook over low heat, uncovered, for 35–40 minutes without stirring too much, letting the fat melt out slowly so the skin bubbles and turns crisp while the meat stays tender; turn the pieces halfway through.
- 600 g pork belly
- 1 tsp salt
✅ C'est prêt quand : the skin is deeply golden and crackling, and a piece pulls apart easily when pressed
Boil then crisp the potatoes
While the pork cooks, put the papas criollas in a pot of water with the salt, bring to a boil and cook for 12–15 minutes until just tender when pierced with a knife. Drain well and dry on a towel, then fry them in a little oil (or in some of the fat from the pork pot) for 5–6 minutes, turning often, until the skins are golden and crisp.
- 500 g papas criollas
- 1 tsp salt
- 1 tbsp vegetable oil
✅ C'est prêt quand : a knife slides in easily and the skins look blistered and golden
Cook the chorizo and morcilla
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Fry the plantain
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Griddle the arepas
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Assemble the platter
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The Story Behind the Dish
Fritanga grew up around markets, truck stops and weekend gatherings in Colombia's inland towns, where cooks fried whatever cuts of pork and sausage were on hand and served them all together on one big platter. It became the food of celebration lunches, football Sundays and roadside restaurants known simply as fritangas.
⭐ Why It's Famous
It brings together everything people love about Colombian pork cooking in one shared plate: crisp chicharrón, smoky chorizo, rich morcilla, little golden potatoes and warm arepas, all meant to be eaten with your hands among friends.
💡 Fun Fact
Many small restaurants along Colombia's highways are named simply "Fritanga" after the dish itself, built entirely around this one generous platter.
Andean inland Colombia (Antioquia and the coffee region)
6.24°N, -75.58°W
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