Lomo Saltado (Pork and Potato Stir Fry) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe comes from . I see some of the other recipes of this name are made with beef. This one is pork. Ingredients:
5 tablespoons olive oil |
1 1/2 lbs yukon gold potatoes, cut into strips (like french fries) |
1/2 teaspoon chili paste |
1 garlic clove, minced |
1 1/2 lbs boneless pork, sliced into thin strips (across the grain) |
kosher salt |
fresh ground black pepper |
1/2 teaspoon ground cumin, more to taste |
1/8 onion, thinly sliced |
3 yellow peppers, seeded and thinly sliced |
2 teaspoons vinegar |
1/4 cup soy sauce |
15 ounces diced tomatoes (canned is fine) |
2 tablespoons fresh cilantro, chopped for garnish |
Directions:
1. Heat 3 tablespoons of the oil in a large skillet over medium high heat; fry potatoes until cooked through, about 10 minutes; place on paper towels to drain oil and cover to keep warm.
2. Meanwhile, heat 1 tablespoon of the oil in a skillet over medium high heat; add chili paste and garlic, cooking and stirring to combine just until fragrant, about 30 seconds.
3. Add pork to skillet and season with salt, pepper, and cumin; stir fry to brown quickly, about 5 to 7 minutes; remove to a bowl.
4. Add onion and peppers to skillet and stir fry until they just start to soften, about 5 minutes; remove to the bowl with the meat.
5. Add vinegar to skillet, stir and scrape to deglaze pan; add tomatoes and warm through and cook to thicken slightly.
6. Return meat, onions, and peppers to skillet; season with a pinch of salt and pepper, if needed.
7. Stir in soy sauce; add potatoes.
8. Gently stir to combine; garnish with chopped cilantro.
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