Ingredients
Units
Scale
- 1 medium potato
- Sunflower oil
- 4 cherry tomatoes, washed
- 200g (7oz) pork loin, sliced
- 15ml (1 tbsp) yellow ají pepper paste
- 2.5ml (1/2 tsp) ground cumin
- 2.5ml (1/2 tsp) ground ginger
- 1/4 medium red onion, peeled and sliced
- 1 yellow/red pepper, washed and sliced
- 15ml (1 tbsp) oyster sauce
- 60ml (4 tbsp) soy sauce
- 15ml (1 tbsp) red wine vinegar
- 5ml (1 tsp) ketchup
- 2 spring onion, washed and chopped
Instructions
- Peel and cut the potato into 4x1cm rectangles. Leave them cooking in sunflower oil at low temperature in the skillet for about 20 minutes. The oil should cover the potatoes. Remove and drain on kitchen paper.
- In another pan, fry the potatoes in very hot (180ºC) oil to brown and salt until crisp on the outside and soft on the inside.
- Scald the cherry tomatoes and put in ice water to stop cooking and peel them.
- Heat the oil in a wok until it releases smoke.
- Sauté the meat with the yellow pepper paste and add the cumin and ginger.
- Add the onion wedges and the peppers and sprinkle with a little vinegar.
- Add the ketchup, oyster sauce and soy sauce, then stir until cooked.
- Decorate with the tomatoes and the spring onion, sauté a little more and serve with the potatoes.
Notes
- Lomo Saltado is a dish that should be served immediately, and it’s recommended that you have the french fries ready. Alternatively, fry them but calculate the time so they are ready just before you finish the meat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 426
- Sugar: 9.7 g
- Sodium: 1988 mg
- Fat: 17 g
- Saturated Fat: 5.6 g
- Carbohydrates: 35 g
- Fiber: 6.6 g
- Protein: 34.4 g
- Cholesterol: 80 mg