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  • Writer's pictureNicole Kuhn

Pork Lomo Saltado

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.



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


  • 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


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.


  • 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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