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Peruvian-style pork stir-fry with vegetables

Peruvian-style pork stir-fry with vegetables

A tasty Peruvian-style lomo saltado served on a bed of fluffy quinoa. The meat is marinated in garlic and spices, then stir-fried with bell pepper, tomato, and green onion, creating a quick, colorful, and flavorful dish.

  • Servings: 2
  • Prep: 5 min
  • Cook: 20 min

Ingredients

  • 250 grams pork loin
  • 4 g smoked paprika
  • 100 grams quinoa
  • 2 g ground cumin
  • 1 unit bell pepper
  • 1 unit tomato
  • 20 ml soy sauce
  • 4 g beef bouillon powder
  • 1 g dried thyme
  • 1 unit green garlic
  • 1 clove garlic, peeled and grated
  • 200 ml water

Instructions

  1. In a saucepan, add the water, a pinch of salt, and the quinoa. Bring to a boil and cook covered over medium-low heat for 12 minutes.
  2. Peel and grate the garlic. Cut the pork loin into 1 cm strips and place them in a bowl. Add the dried thyme, paprika, cumin, grated garlic, and a drizzle of oil, and mix to season the meat.
  3. Heat a drizzle of oil in a skillet over medium-high heat. Add the seasoned pork, season with salt and pepper, and cook for 1-2 minutes on each side. Then remove the meat and set aside.
  4. Cut the bell pepper in half and remove the seeds, then slice it into 0.5 cm strips. Quarter the tomato. Separate the white and green parts of the green garlic; thinly slice both and reserve the green part for garnish.
  5. In the same skillet, add a drizzle of oil over medium heat. Sauté the white part of the green garlic for 1-2 minutes, add the bell pepper and tomato, and cook over medium-high heat for 5-6 minutes, stirring.
  6. Add the beef bouillon powder, soy sauce, and the reserved pork, and cook for another 1-2 minutes, stirring to combine the flavors.
  7. To plate, place the quinoa as a base. Top with the pork stir-fry with vegetables and garnish with the green part of the green garlic.

Nutrition (per serving)

  • Calories: 431 kcal
  • Protein: 37 g
  • Carbohydrates: 43 g
  • Fat: 16 g
  • Fiber: 6 g