Pork lomo saltado with Camargue rice
Recipe type: Entrée
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • 1 lb. pork loin, sliced
  • Salt and pepper
  • 3 tablespoon vegetable oil
  • 2 garlic cloves, finely chopped
  • 1 teaspoon ginger, grated
  • 1 fresh aji amarillo or bird chili cut in thin slices (optional)
  • 1 medium red onion cut in thick slices
  • 1 cup grape or cherry tomatoes, cut in half
  • 4 tablespoons soy sauce
  • 5 tablespoon wine vinegar
  • 2 tablespoons cilantro leaves
  • To serve:
  • Bread rolls
  • Green salad with olives and tomatoes (optional)
  1. Season the pork loin with salt, pepper, garlic, ginger, and chili.
  2. Heat the oil in a wok or skillet over medium heat. When it´s very hot, add the pork, stirring until it´s golden brown.
  3. Add the onion and tomatoes all at once and stir quickly, (about 30 seconds). The onions should remain crispy and the tomatoes whole. Do not let them wilt.
  4. Add the soy sauce and wine vinegar to the wok, and stir. Taste for seasoning and add more salt and pepper if needed, or more soy sauce.
  5. Sprinkle with cilantro leaves and turn off the heat.
  6. Cut four bread rolls in half, fill with the stir-fried pork, sprinkle with more cilantro leaves, and serve immediately with the salad on the side.
Recipe by PERU DELIGHTS at http://perudelights.com/pork-saltado-sandwich/