LOMO MEAT RECIPES
LOMO SALTADO RECIPE: BEEF STIR-FRY WITH RICE, PERUVIAN STYLE
This meat dish is as simple as it is delicious: you can literally throw it together within minutes and you don’t need many exotic ingredients. One serving with give you a flavor explosion that you will just love.
Provided by Eat Peru
Categories Lunch Main Course
Prep Time 30 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 16
Steps:
- Heat a Pan. Fry the potato slices in the vegetable oil and set aside until needed.
- Cut the sirloin steak into strips or cubes. Marinate them in the cumin, salt, the 4 tablespoons of vinegar, atablespoon of olive oil, black pepper and the soy sauce for 10 minutes beforecooking.
- Bring a tablespoon of olive oil toa very high heat in the wok. Strain and remove the steak strips from the marinade, and fry them over a high heat for around 4-5 minutes or untilsealed.
- Add the onion, ají amarillo chilli pepper and the garlic paste to the wok. Fry for 1 minute whilst continuously moving the wok, and add the beef stock.
- Add the tomato and fry the ingredients in the wok for 30 seconds. Finally add the ground oregano and French fries, tossing everything together for another 10 seconds in order to integrate all the ingredients.
- Serve immediately with white rice and decorate with a few cilantro leaves. Sit back and enjoy the flavor of timeless classic of Peruvian cuisine!
Nutrition Facts : Calories 873 kcal, CarbohydrateContent 188 g, ProteinContent 46 g, FatContent 15 g, SaturatedFatContent 3 g, CholesterolContent 78 mg, SodiumContent 1150 mg, FiberContent 3 g, SugarContent 3 g, ServingSize 1 serving
SPANISH LOMO CURADO – 2 GUYS & A COOLER
Dry Cured Pork Loin
Provided by Eric
Categories Charcuterie
Total Time 50460 minutes
Prep Time 60 minutes
Yield 1000
Number Of Ingredients 11
Steps:
- Weigh the pork loin and type the weight in the box above that reads "How much do you want to make?"
- Combine all of the "cure" ingredients and rub them onto your meat. Be sure to include 100% of all the cure spices. You don't want to leave any spices behind. Place the meat (and any spices that are left in the tray) in a bag and vacuum seal it (or a zip lock bag and remove as much air as possible).
- Once your meat has been vac sealed place it in your refrigerator for 7-21 days (depending on the size). Check the link in the blog post to calculate how long you should cure your meat for. Be sure to turn and massage the meat daily.
- After the appropriate amount of time in the refrigerator you can remove the now cured pork from the fridge. Blot the muscle dry with a paper towel. Sprinkle the meat with a little wine or water to create a slightly damp surface.
- Place the cured loin in the middle of a Dry Aging Sheet and gently fold each side over the coppa trying to remove as much air bubbles out as possible. Trim off any excess.
- Once you wrap your loin in the dry aging sheets, place the net around it, weigh the muscle, record the weight, and place it to dry in your refrigerator. Make sure that it is on a grating or hanging so that there's air flow on all sides.
- Once you lose 33% - 35% weight your pork loin is finished. Slice thinly and enjoy.
- Storage instructions
PERUVIAN LOMO SALTADO RECIPE BY TASTY
Aug 15, 2018 · Start a FREE Walmart+ trial. Preparation. Heat 1 tablespoon of oil in a large pan over high heat. Add the steak, season with salt and pepper, and cook until browned, 5-6 minutes. Remove from the pan. Heat the remaining tablespoon of oil in the same pan, then add the red onion and cook for about 5 minutes, until softened and browned.
From tasty.co
From tasty.co
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LOMO (CURED PORK LOIN) WITH CHEF JUSTIN EVERETT OF EL ...
After 7 days, apply the reserved spice mixture and refrigerate for 7 more days. Rinse the pork loin and tie with butcher twine. Store hanging at 60°F at 70% humidity for approximately 45 days. Meat should not have developed mold, but should be firm to the touch and smell sweet.
From starchefs.com
From starchefs.com
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LOMO SALTADO (PERUVIAN BEEF STIR FRY WITH FRENCH FRIES ...
Aug 16, 2021 · MAKE THE LOMO SALTADO. Heat 1 tablespoon olive oil in the same pan or wok over medium-high heat. Add the onion and peppers and stir fry for 2 minutes to soften. Drain the marinade from the steak but keep the marinade. Stir fry the steak with the onion and peppers 3-4 minutes, until the steak forms a nice crust.
From chilipeppermadness.com
From chilipeppermadness.com
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LOMO-LOMO - ASIAN IN AMERICA
Apr 17, 2020 · Lomo means pork tenderloin. This is a Filipino Pork Tenderloin dish, of Ibanag-origin, sauteed in onions, garlic and fresh ginger. The pork slices are thin and after a few minutes of sauteeing result in a tender, savory and tasty dish. The fresh ginger combined with the salty Bagoong Monamon (bottled salted anchovies) defines the flavors of this entree.
From asianinamericamag.com
From asianinamericamag.com
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LOMO EMBUCHADO - MEATS AND SAUSAGES
Instructions. Remove all bones and trim down the fat until you reach the lean meat. Mix salt, Cure #2 and all ingredients together. Add little water to the mixture and rub the wet mixture into the loin. Place into a plastic bag and leave for 7-10 days in refrigerator. Remove loin from refrigerator and brush off the excess salt.
From meatsandsausages.com
From meatsandsausages.com
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LOMO-LOMO | MY BAY KITCHEN
Sep 09, 2011 · Lomo-lomo, or lumo-lumo, is an Ilocano dish made of pork, and other internal organs of the pig. Fair warning: this recipe may not be for the “faint of gut.” It is a dish that doubles as a soup and an entrée and, as in most everything in the Filipino cuisine, is best served with steamed rice.
From mybaykitchen.wordpress.com
From mybaykitchen.wordpress.com
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LOMO AL TRAPO: COLOMBIAN GRILLED BEEF FOR SUMMER | FN DISH ...
Lomo al Trapo from Food Network Kitchen is the ultimate impressive grilled beef for summer. ... The recipe is a mere six ingredients long and once you've got the prep work done, all that's left is ...
From foodnetwork.com
From foodnetwork.com
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LOMO SALTADO (PERUVIAN STEAK STIR-FRY) | ALLRECIPES
Preheat an oven to 200 degrees F (90 degrees C). Line a sheet pan with a silicone liner (such as Silpat®). Step 3. Heat 2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add French fries and cook until golden and crisp, 5 to 7 minutes.
From allrecipes.com
From allrecipes.com
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LOMO SALTADO (PERUVIAN BEEF STIR FRY WITH FRENCH FRIES ...
Aug 16, 2021 · MAKE THE LOMO SALTADO. Heat 1 tablespoon olive oil in the same pan or wok over medium-high heat. Add the onion and peppers and stir fry for 2 minutes to soften. Drain the marinade from the steak but keep the marinade. Stir fry the steak with the onion and peppers 3-4 minutes, until the steak forms a nice crust.
From chilipeppermadness.com
From chilipeppermadness.com
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LOMO (CURED PORK LOIN) (VIDEO) - EASY ITALIAN RECIPES
Jan 21, 2019 · Lomo/Lonzino Recipe This Italian / Spanish cured pork loin either has a paprika coating (lomo) or not (lonzino). Dry Cure Ingredients Pork loin, trimmed, 2-3 in / 4-5cm Ø 1 lb (454g) Kosher salt 1 1/2 tbsp (15g) Sugar 1 tsp (4g) InstaCure #2 (0.25% of meat weight) 1/4 tsp(1g) Black pepper 2 1/4 tsp […]
From easyitalianrecipes.org
From easyitalianrecipes.org
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LOMO AL TRAPO - OVER THE FIRE COOKING
Dec 29, 2021 · The Drama Dinner – Lomo Al Trapo Style . Colombians perfected the concept of “less is more” with their traditional dish, Lomo al Trapo. First, we’ll trim a beef tenderloin and roll it with herbs, loads of salt, and wrap it in a towel soaked with liquid before cooking directly on the coals.
From overthefirecooking.com
From overthefirecooking.com
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LOMO SALTADO - TRADITIONAL PERUVIAN RECIPE | 196 FLAVORS
Apr 19, 2019 · Marinate the sirloin steak strips in the soy sauce, red wine vinegar, salt and pepper for about 15 minutes. In a wok or a pan over very high heat, add the oil and sauté the meat for about 10 minutes. Set the marinade aside. Add the garlic, onion, tomato, aji amarillo paste, and stir for a couple of minutes.
From 196flavors.com
From 196flavors.com
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LOMO EMBUCHADO - MEATS AND SAUSAGES
Instructions. Remove all bones and trim down the fat until you reach the lean meat. Mix salt, Cure #2 and all ingredients together. Add little water to the mixture and rub the wet mixture into the loin. Place into a plastic bag and leave for 7-10 days in refrigerator. Remove loin from refrigerator and brush off the excess salt.
From meatsandsausages.com
From meatsandsausages.com
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LOMO-LOMO | MY BAY KITCHEN
Sep 09, 2011 · Lomo-lomo, or lumo-lumo, is an Ilocano dish made of pork, and other internal organs of the pig. Fair warning: this recipe may not be for the “faint of gut.” It is a dish that doubles as a soup and an entrée and, as in most everything in the Filipino cuisine, is best served with steamed rice.
From mybaykitchen.wordpress.com
From mybaykitchen.wordpress.com
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13 LOMO RELLENO IDEAS | COOKING RECIPES, RECIPES, MEAT RECIPES
Dec 26, 2019 - Explore CP's board "Lomo Relleno", followed by 734 people on Pinterest. See more ideas about cooking recipes, recipes, meat recipes.
From pinterest.com
From pinterest.com
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CHRISTMAS MENU THIS YEAR: LOMO AL TRAPO : MEAT
Christmas menu this year: Lomo al trapo. 1 / 2. beef tenderloin with a salt crust wrapped in a cloth. seared directly on the coals. 1 comment. 100% Upvoted. Log in or sign up to leave a comment. Log In Sign Up. Sort by: best. level 1.
From reddit.com
From reddit.com
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LLAMA MEAT: 5 AUTHENTIC DISHES FROM THE ANDES THAT WILL ...
Jul 11, 2021 · Another llama meat dish we enjoyed was lomo de llama or llama steak. Similar to a boneless sirloin steak, the lomo de llama we devoured was pan-seared to perfection. The taste was very similar to a cut of steak, with slightly more intense flavors. Easy to cut into, the meat was moist and tender without much fat.
From authenticfoodquest.com
From authenticfoodquest.com
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LOMO AL TRAPO RECIPE ???????? #SHORTS - YOUTUBE
Lomo Al Trapo Recipe by our friend @Chiles and Smoke is taking things to the next level! ????????A Colombian dish, this Lomo Al Trapo by our good friend @Ch...
From m.youtube.com
From m.youtube.com
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LOMO SALTADO - THE SALTY MARSHMALLOW
Apr 27, 2020 · Lomo Saltado Recipe Notes: The key to this recipe is always using beef tenderloin! This cut can be more costly, but it is cooked so quickly that you want to use a cut of beef that will still come out tender. Because there is no simmering involved, a tougher cut of meat would not become tender.
From thesaltymarshmallow.com
From thesaltymarshmallow.com
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