Lomo saltado is a popular, traditional Peruvian dish. It is a stir fry that typically combines marinated strips of sirloin with onions, tomatoes, and other ingredients; and is typically served with rice and french fries. In this instance, I used pork and customized the seasonings to better compliment the pork, so let's call it a "Peruvian inspired" pork lomo saltado.
Pork Lomo Saltado
This Peruvian inspired pork lomo saltado is tangy, filling, and a perfect combination of Asian and Latin fusion.
INGREDIENTS:
For the pork lomo saltado:
Pork loin
2-3 tbsp. Vegetable oil
2 Medium sized red onions
2 Bell peppers of assorted colors
1-2 Cloves of garlic
1-2 tsp. Aji Amarillo pepper paste
3 Roma tomatoes
2 tsp. Cumin powder
4 tbsp. Balsamic vinegar
2 tbsp. Soy sauce
2 tbsp. Chopped cilantro
2 tbsp. Sliced green onions
Salt & pepper to taste
For the fries:
3 Russet potatoes
2-3 cups Vegetable oil
Salt to taste
OR
1 bag frozen fries
For the rice:
2 cups rice
4 cups water
3 cloves minced garlic
1 tbsp. olive or vegetable oil
1 1/2 tsp. salt
INSTRUCTIONS:
For the pork lomo saltado:
In a large wok, heat 2 tablespoons of oil over high heat, add the strips of pork tenderloin and cook for about 10 minutes or until browned, stirring frequently.
Remove the pork pieces from the pan and keep aside on a warm plate.
Add the onions, bell peppers, garlic and Aji Amarillo paste to the same wok where the pork was browned, add an additional tablespoon of oil if needed.
Cook the onions and peppers over high heat for about 5-7 minutes or until browned and softened, stirring frequently to avoid burning.
Stir in the tomatoes and mix well.
Add the reserved cooked pork tenderloin pieces, the ground cumin, balsamic vinegar, and soy sauce. Stir and continue cooking over high heat for about 2 minutes.
Taste and add salt and pepper as needed.
Remove from the heat and mix in the chopped cilantro and green onions.
For the fries:
Wash potatoes and peel if desired.
Cut potatoes into thick fries (about 1/2 - 1 in. thick).
Soak in a bowl of cold water for at least 30 minutes.
Drain and dry potatoes with paper towels.
Heat oil in a large pot until it reaches 300ºF. These will need to be fried in batches.
Carefully add 1 batch of potatoes to the oil and fry for about 5 minutes. Set aside on paper towels to drain and repeat with remaining batches.
Increase the heat of the oil to 400ºF and fry each batch a second time for an additional 5 minutes or until golden brown.
Remove fries and place them on paper towels.
Sprinkle with salt.
OR
Follow directions on package of frozen fries.
For the Peruvian rice:
Heat the oil and garlic in a medium saucepan over medium heat, about 3 minutes.
Add in 4 cups of water and bring to a boil. Stir in the rice and salt.
Cover tightly, reduce the heat to low, and cook until all of the liquid is absorbed, about 20 minutes. Fluff with a fork and serve.
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