Lomo a lo Pobre

Peruvian Lomo a lo Pobre Recipe

The Lomo a lo Pobre is the less known but more forceful version of our flagship dish the Lomo Saltado. Now, for diners with a bigger appetite, we have this version in which we add eggs and fried plantains to our classic preparation. Let's cook!

How to prepare Loin a lo Pobre

Preparing a Lomo a lo Pobre is super simple and fast, it has almost all the ingredients of the Lomo Saltado and we complement it with the additions mentioned above.

Ingredients

• 800 grams of thin loin
• 5 tablespoons of oil
• 1 large red onion, sliced ​​thick
• 1 yellow pepper without seeds and veins cut into thin strips
• 1 large tomato cut into thin wedges
• 2 tablespoons minced garlic
• 2 tablespoons white vinegar
• 2 tablespoons soy sauce (sillao)
• Salt, oregano, pepper and cumin to taste

Accompaniment

• 4 eggs
• 4 ripe frying bananas
• 3 potatoes cut into sticks
• White rice

Method

1. Cut the meat into strips about 3 centimeters long by 1 centimeter thick, season with a tablespoon of ground garlic, cumin, oregano, salt, pepper and a tablespoon of vinegar. Let stand a few minutes.
2. At this point we recommend that the potatoes be fried in parallel, so that they are ready as soon as we finish with the loin.
3. Place the large frying pan on the burner, add the oil and let it heat up well, then add the meat and sauté, moving the pan, carefully tilting it a little over the heat to enter the flame and flambé for a couple of minutes.
4. With the meat well browned, add the onion, the tomato, the rest of the garlic, vinegar, the soy sauce and the yellow pepper. Season with salt and pepper to taste. Sauté everything until the onion is golden but crisp, about a couple of minutes. If the preparation lacks juice, you can add a little meat broth. Turn off the heat before the tomato falls apart.
5. Meanwhile, in the medium skillet, with hot oil, fry the eggs with a pinch of salt and the bananas cut in halves.
6. To serve, place a portion of rice, a base of French fries, the salted meat on top of the potatoes and finish by placing a fried egg on the rice and two slices of fried plantain on the sides.

read on and you will discover 2 tips so that your Lomo a lo Pobre comes out amazing.

Tips and tricks

• The fries are tastier if they are yellow potatoes.
• Serve the saltado as quickly as possible otherwise the onion and tomato will lose their crispness.

Additional information

As we already mentioned, the Lomo Saltado is a typical peruvian dish , which is born from the mixture of the Creole cuisine with the oriental, demonstrated by the use of sautéing the meat in a frying pan over high heat, a type of cooking typical of said culture.

The Lomo a lo Pobre, was born from the addition of one or several eggs and fried plantains to the traditional dish, since that was the way in which during the 19th century they baptized any dish that contained too many ingredients.

We assumed because people with fewer resources used what they could buy in the best way, a little of this, a little of that to satisfy their family's hunger.

Today, the dishes "to the poor" They are part of the menus of prestigious restaurants, the best known being the Bistek a lo Pobre.

If you liked the recipe I ask you to comment, rate the recipe and share with your family and friends through social networks. Thank you very much!

To continue enjoying other Peruvian dishes, we leave you the following links:

1. Easy and delicious Salted Beef Loin
2. Carapulcra easy recipe
3. Homemade recipe of Seco de Cabrito
4. Delicious Creole Salted Noodle
5. How to make pork rinds

If you want to know more recipes similar to Lomo a lo Pobre you can visit our category Meats.