Lomo Saltado

Makes: 8 to 10 servings

Prep: 30 minutes

Cooking Time: 35 minutes

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Soy Glaze

  • 3 cloves garlic, thinly sliced
  • 1-inch piece fresh ginger, peeled and thinly sliced
  • 1 1/2 teaspoons oil
  • 1/4 teaspoon chile flakes
  • 1/4 cup Chinese cooking wine or dry sherry
  • 1/4 cup soy sauce
  • 1/4 cup soy sauce
  • 1/4 cup soy sauce
  • 1/4 cup water, divided
  • 1 1/2 teaspoon cornstarch
  • 2 tablespoons honey


  • 1(2-lb.)bag frozen steak-style French fries
  • 2 tablespoons oil
  • 2 cups sliced yellow bell peppers
  • 2 cups julienned red onions
  • 3 plum tomatoes, seeded and sliced into strips
  • 3 cloves garlic, thinly sliced
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon shaved radish slices

3 lbs. Smithfield® Prime Boneless Pork Loin, cut into thin strips

1. To make Soy Glaze, combine garlic, ginger and oil in saucepan over medium heat; cook until fragrant.  Stir in chile flakes and Chinese wine; cook over medium-high heat until wine is reduced by half.  Stir in soy sauce and 3 tablespoons water; bring to a boil.  Dissolve cornstarch in 1 tablespoon water; stir into glaze and continue cooking until thickened.  Remove from heat and stir in honey; set aside.

2. Cook French fries according to package directions.

3. Heat 2 tablespoons oil in large skillet over medium-high.  Add bell peppers and onions; sauté until caramelized; remove from skillet.

4. Add pork strips to skillet and sauté until lightly browned and cooked through, about 5 minutes.  Return peppers and onions to skillet; toss with 1 tablespoon Soy Glaze.  Add cooked French fries to skillet; cook 2 minutes.

5. Remove pan from heat.  Stir in tomato slices, chopped cilantro, and 3 tablespoons Soy Glaze; toss to coat.  Add additional glaze if desired.  Serve garnished with radish slices.