🍽️ mainRank #10medium

mote con chicharrón

Name: mote con chicharrón
Cuisine: Ecuadorian
Ingredients: 2 cups hominy corn (mote); 1 lb pork belly; 1 medium red onion; 2 tbsp lime juice; to taste aji sauce; to taste salt; 4 cups water

Mote con chicharrón is a traditional Ecuadorian dish featuring boiled hominy corn served with crispy fried pork belly, often accompanied by pickled onions and aji sauce. It is a hearty breakfast staple that reflects the blend of indigenous and Spanish culinary traditions in Ecuador.

7 ingredients

savorycrispytangyheartyspicy

Culinary DNA Preview

Indigenous70%

Spanish30%

Ingredients

hominy corn (mote)
2 cups
pork belly
1 lb
red onion
1 medium
lime juice
2 tbsp
aji sauce
to taste
salt
to taste
water
4 cups

Method

Steps not available

Origin Story

The dish originates from indigenous Andean communities who have long cultivated maize, with Spanish colonial influence introducing pork and frying techniques, creating this beloved fusion dish popular in Ecuador's highlands.

Culinary DNA

Ingredient ancestry breakdown

Indigenous70%

ingredients+techniques

Spanish30%

ingredient_origin

Techniques

boiling frying marinating

Stories about this dish

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