Lomo Saltado

About This Recipe:

One of my favorite eateries in Forest Hills is this little Peruvian restaurant called Pollo Inka. Pretty much every neighborhood in Queens has it’s own version of Pollo Inka that specializes in rotisserie chicken with amazing sides such as tostones and yuca fries, and some delicious Peruvian entrees. My go to order aside from the rotisserie chicken is always the lomo saltado.

Lomo saltado is traditionally made with beef, but Pollo Inka offers a version with chicken (pollo saltado,) and it is such a hearty and flavorful dish. It consists of thin slices of meat with sweet onions and tomatoes in a savory sauce, mixed in with french fries on a bed of rice. All of the ingredients are super simple and easy to find, and the hardest part is waiting for the potatoes to cook in the oven!


Ingredients (4 servings)

-1 lb Russet potatoes, sliced into fries
-1 lb pork tenderloin, thinly sliced
-1 tsp cumin
-1 red onion, sliced into wedges
-2 tomatoes, sliced into wedges
-2 garlic cloves, minced
-2 tbls cilantro, chopped
-1.5 cups white rice (4.5 cups cooked)
-Olive oil
-Salt and pepper


-2 tbls low sodium soy sauce
-2 tbls white vinegar
-2 tbls red wine vinegar
-1/4 cup chicken stock

Instructions (1 hour)

1. Place the fries on a well oiled lined baking sheet. Bake at 425 degrees F for 45 minutes until golden and crispy.
2. In a large skillet over medium high heat, pour in 1 tbl of olive oil and brown the pork for 2 minutes per side (it doesn’t have to be fully cooked.) Season with the cumin and salt and pepper. Transfer to a plate.
3. Add the red onion to the skillet and soften for 5 minutes. Then add in the tomatoes and garlic and cook for another 3 minutes.
4. In a small bowl, mix together the sauce ingredients. Add the sauce to the skillet and bring to a boil to reduce. Simmer for a few minutes on low heat.
5. Return the pork to the skillet to fully cook, and garnish with the cilantro. Serve with a side of white rice and the baked fries.

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