LOMO SALTADO

• The Lomo Saltado is a typical dish of Peruvian gastronomy. Marks the fusion of three cultures: Inca, Asian and European.

INGREDIENTS
• 1 k of pork loin, steak or rump
• 2 to 3 tomatoes cut in thick slices (long)
• 3/4 k of onion cut thickly (long)
• 1 k of white or yellow potatoes
• 3 teaspoons of chopped parsley
• 4 spoonfuls of vinegar
• 3 spoonfuls of sillao
• 1 teaspoon garlic
• 1 cinnamon stick
• Salt, pepper and cumin to taste
PREPARATION

Peel and chop the potatoes and fry them in

abundant oil. While heating in a work or frying
pan add the meat, which should be ready in 3 to
4 minutes. Cut the meat in generous pieces
(lengthwise), season the meat with salt, pepper,
cumin and vinegar.Add the meat to the hot pan,
once ready add the onion and tomato to brown
and taste together with the meat. Then serve
with the browned potatoes and white rice to
taste.