Spicy Lomo Saltado Pork Chops
with Kohlrabi 'Fries'
Cooking time
30 minutes
Servings
2/4
Calories
550 /serving
Order lomo saltado in South America, and you’ll get Chinese-Peruvian steak frites. We had the brilliant idea to sub starchy potatoes for kohlrabi fries, and using pork instead of beef. But we’re keeping the power flavours of tomato, lime and jalapeño.
We will send you:
- 2 Pork chops
- 1 Tomato
- 1 Lime
- 1 Shallot (or onion)
- 2 Kohlrabies
- 1 Jalapeño pepper
- 3g Garlic powder
- 30ml Vegetable demi-glace
- 8.5g Peruvian Palate spices (cumin, sweet paprika, red chili pepper flakes, oregano, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid)
Contains: Milk • Mustard
You will need:
Large pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
35 g
Saturated Fat
12 g
Sodium
510 mg
Total Carb
25 g
Sugars
9 g
Protein
39 g
Fibre
9 g
Preparation
Make the kohlrabi 'fries'
- Preheat the oven to 450°F.
- Peel and cut the kohlrabies into fries.
- In a large bowl, combine the kohlrabies, garlic powder, ¼ of the spices, 2 tbsp oil (double for 4 portions) and S&P.
- Arrange on a lined sheet pan and roast, flipping halfway, 25 to 30 min., until browned on the edges.
Mise en place
- Meanwhile, medium-dice the tomato.
- Halve the lime; juice ½ and quarter the remaining ½.
- Halve, peel and thinly slice the shallot.
- Thinly slice the jalapeño crosswise, discarding the stem, ribs and seeds.
Make the lomo saltado
- Pat the pork dry and cut into ½ inch strips; rub with the remaining spices (add ¼ or ½ for medium spicy) and a drizzle of oil.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the pork and cook, 3 to 5 min., until lightly browned.
- Add the tomato, shallot and jalapeño (add ¼ or ½ for medium spicy). Cook, stirring often, 2 to 3 min., until beginning to soften.
- Add the demi-glace and 2 tbsp water (double for 4 portions). Cook, stirring often, 2 to 3 min., until the pork* is cooked through and the sauce is slightly thickened.
- Add 2 tbsp butter (double for 4 portions), the lime juice and S&P; stir well.
Plate your dish
- Divide the kohlrabi 'fries' and lomo saltado between your plates.
- Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
