Pork lomo saltado {Peruvian inspired pork stir fry}
Pork lomo saltado or Peruvian inspired pork stir fry recipe made with pork tenderloin strips, garlic, spicy aji o chili powder, oregano, red onions, peppers, tomatoes, cumin, vinegar, soy sauce, cilantro and green onions. Served with french fries and rice.
Servings 4 to 6
Ingredients
To marinate the pork:
- 2 lbs pork tenderloin cut into small strips
- 1 teaspoon oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon ground aji o chili powder - any kind you prefer, can replace with sweet paprika for non-spicy variation
- 1/2 tablespoon dry oregano
- Salt and pepper to taste
For the pork lomo saltado:
- 2-3 tablespoons of high heat resistant oil peanut or avocado oil
- 2 medium sized red onions cut into thick slices or wedges
- 1-2 bell peppers assorted colors – cut into thick slices
- 1-2 garlic cloves sliced into thin strips
- 1 small red chili pepper or aji amarillo hot pepper seeded and cut into small strips (can also replace with 1-2 tsp chili powder) – adjust to taste and spice preference
- 2-3 large tomatoes cut into thick slices or wedges
- 2 teaspoons of cumin powder
- 3-4 tablespoons of balsamic vinegar
- 2 tablespoons of soy sauce
- 2-3 tablespoons of finely chopped cilantro
- 2 tablespoons of sliced green onions or scallions about 2-3 stalks
- Salt and pepper to taste
For the fries:
- 4 large Russet potatoes ~ 3 lbs, washed, peeled and cut into French fry strips
- A couple cups of oil for frying or couple of tablespoons of oil for baking
- Salt to taste
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 a shortcut you can use store bought fries and bake according to the package instructions.