Lomo Saltado (Pork and Potato Stir Fry)

Peruvian cuisine is poised to be the new “it” ethnic food.  Or so I have heard.  That would not surprise me since Peruvian food is not only South American, but it also been influence by immigrants from China.  And we love our Chinese food, don’t we?  When I got this in a restaurant, it was like stir-fried meat and French fries, all served with rice and a salad.  Don’t do that.  Who wants French fries and rice?  Or a soggy salad.


Lomo Saltado (Pork and Potato Stir Fry)



  • 5 tablespoons olive oil, divided 
  • 1 1/2 pounds Yukon gold potatoes, cut into strips (like french fries)
  • 1/2 teaspoon chili paste
  • 1 garlic clove, minced
  • 1 1/2 pounds 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 chopped fresh cilantro, for garnish




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.


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.  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.  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.


Add vinegar to skillet, stir and scrape to deglaze pan; add tomatoes and warm through and cook to thicken slightly.  Return meat, onions, and peppers to skillet; season with a pinch of salt and pepper, if needed.  Stir in soy sauce; add potatoes.


Gently stir to combine; garnish with chopped cilantro.

Serves 6.


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