Traditional Ecuadorian fritada is a dish which consists of diced pork boiled down in water and left to fry in its own drippings. Pork is generously seasoned, while onions and garlic are usually cooked alongside the meat. Depending on the region, potatoes, plantains, hominy, fava beans, or corn can be served as side dishes accompanying tender and juicy chunks of pork.

Fritada has been eaten in Ecuador for centuries, and it can be found in many traditional restaurants and typical roadside eateries, popularly called huequitos.