Pork lomo saltado {Peruvian inspired pork stir fry}
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Additional Time
30 mins
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Total Time
35 mins
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Servings
4 to 6
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Course
Main Course
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Cuisine
South American, Fusion, American, Peruvian
Pork lomo saltado {Peruvian inspired pork stir fry}
Description
This Pork Lomo Saltado recipe starts by marinating pork tenderloin strips with oil, garlic powder, cumin, chili powder, oregano, salt, and pepper to infuse flavor. The pork is stir-fried over high heat until browned, then removed from the pan. Onions, bell peppers, garlic, and sliced red chili or aji amarillo are sautéed in the same wok, developing caramelization and softening.
Tomato wedges are added along with the cooked pork, ground cumin, balsamic vinegar, and soy sauce. Stir-frying briefly melds the ingredients into a vibrant, savory mixture. Chopped cilantro and green onions finish the dish alongside fresh cracked black pepper and salt as needed.
The fries, preferably homemade from peeled russet potatoes fried or baked until crisp, contribute texture and starchiness. Served over white rice or accompanied by pickled red onions and aji criollo hot sauce, this dish offers a balance of smoky, tangy, spicy, and fresh flavors emblematic of Peruvian fusion cuisine.
Using store-bought fries can save time. Adjust chili and spice levels to preference when marinating or cooking. High-heat cooking helps to seal in pork juices while achieving caramelization.
Ingredients
To marinate the pork:
- 2 lbs pork tenderloin cut into small strips
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin ground
- 1 teaspoon chili powder any kind you prefer, can replace with sweet paprika for non-spicy variation, ground aji (pepper) or chili powder
- 1/2 tablespoon oregano dry
- salt to taste
- black pepper to taste
For the pork lomo saltado:
- 2-3 tablespoons cooking oil peanut or avocado oil, high heat resistant
- 2 red onion cut into thick slices or wedges, medium sized
- 1-2 bell pepper assorted colors - cut into thick slices
- 1-2 garlic sliced into thin strips, cloves
- 1 red chili pepper seeded and cut into small strips (can also replace with 1-2 tsp chili powder) - adjust to taste and spice preference, or aji amarillo hot pepper, small
- 2-3 tomato cut into thick slices or wedges, large
- 2 teaspoons cumin powder
- 3-4 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 2-3 tablespoons cilantro finely chopped
- 2 tablespoons green onions about 2-3 stalks, or scallions, sliced
- salt to taste
- black pepper to taste
For the fries:
- 4 russet potatoes ~ 3 lbs, washed, peeled and cut into French fry strips, large
- cooking oil for frying or baking, quantity varies
- salt to taste
To serve:
- white rice cooked
- red pickled onions or cebollas encurtidas
- aji criollo hot sauce
Instructions
To marinate the pork:
- Rub the pork tenderloin strips with oil. Mix the garlic powder, cumin, chili powder, oregano, salt, and pepper. Rub the dry seasoning mix over the pork strip and let marinate for at least 30 minutes.
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 10-12 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 chili pepper or aji slices 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 traditional French fries:
- Soak the potato strips in cold water, then drain and let them dry completely.
- Heat the oil to 325 F in a deep fryer or deep pan.
- Add the potatoes and cook until they are tender, but don’t let them get any color, about 10 minutes depending on their thickness.
- Remove the fries and place them on top of paper towels to drain the grease and let them cool down. This can be done in advance before preparing the pork lomo saltado.
- As soon as the lomo saltado is done, re-heat the oil to 375 F and add the fries, cook until they are golden and crispy, about 5 minutes.
For oven baked fries:
- Pre-heat the oven to 450F. Time this so that the fries are ready at the same time as the pork stir fry.
- Toss the potato strips or wedges with oil, and place them a lightly greased or lined baking sheet.
- Sprinkle with salt and bake for about 30-35 minutes or until browned and crispy.
To serve:
- Serve the pork lomo saltado with the fries and rice. The fries can be mixed into the stir fry or served topped with the pork stir fry or on the side.
Notes
- For quicker preparation, store-bought frozen fries can be baked according to package instructions and served alongside.
- Adjust chili powder or substitute with sweet paprika for less spiciness.
- Use high heat and frequent stirring to caramelize vegetables without burning.
- Serve with white rice and red pickled onions to balance savory flavors.
- Choose peanut or avocado oil for stir-frying because of their high smoke points.
User Reviews
Overall Rating
4.9
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