Disclosure: This is a sponsored post in collaboration with the National Pork Board, but the words, photos and recipe are my own.
Lomo saltado is an ubiquitous entrée in Lima and many other parts of Peru. Peruvians love it for its amazing taste, but other than this, one of my favorite incentives to make this dish is how easy to make it is, as you can have it ready in the table in less than half an hour. Another advantage of lomo saltado (which means stir fried beef) is that it can be made not only with beef, but also with chicken, fish, shellfish, vegetables, noodles, or pork, as in this recipe. Some adventurous cooks make more sophisticated versions such as grilled scallops with lomo saltado sauce, and I can’t even describe how delicious that is!
Lomo saltado is a stir-fry, seasoned with garlic, ginger, soy sauce, vinegar, and garnished with cilantro leaves. This is the basic – the original. To this you may add a tablespoon of Hoisin sauce, or a little bit of Pisco or beer (like some Peruvian chefs do), but this is not really necessary, because the dish is very flavorful and juicy enough as it is.
Today I tried a new kind of saltado that I had never made before: a pork saltado sandwich. Serve it with a fresh green salad -like I did-, or use the filling to make a hearty and juicy empanada, two-bite tequeños, or if you are on a gluten free diet, why not make lettuce cups filled with this scrumptious dish? (You would obviously have to use gluten-free soy sauce). A glass of wine or an icy cold beer will make the perfect pairing.
For this recipe I´m not using French fries, the typical lomo saltado side dish, but if you love them and want to make them in the spur of the moment, go ahead and serve the pork topped with crispy and golden potatoes, instead of turning this into a sandwich. Or serve French fries next to the sandwich if you’re really hungry! (I won’t judge you). Want to play with it a bit more? You may want to serve some fried sweet potato or boiled and fried yucca sticks or dices on the side instead of the French fries.
For more fun recipes and ideas, visit Pork Te Inspira.
- 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)
- Season the pork loin with salt, pepper, garlic, ginger, and chili.
- 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.
- 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.
- 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.
- Sprinkle with cilantro leaves and turn off the heat.
- 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.