The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Peruvian-style pork stir-fry
Inspired by Peru's staple dish, lomo saltado, this spectacular stir-fry features pork strips, sliced onion, red pepper and tomatoes, sizzled with a splash of balsamic vinegar and soy, and given a kick with chilli flakes, cumin and garlic. Served with fluffy basmati rice and sprinkled with fresh coriander and spring onions.
SWK: High protein
Plants 5
quick cook
Serving size
Ingredients
- 0.5 tsp chilli flakes (use half)
- 140g basmati rice
- 1 tbsp dried oregano
- 1 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 110g baby tomatoes
- 2 garlic clove
- 3 spring onion
- 1 handful of fresh coriander
- 2 tsp ground cumin
- 1 onion
- 1 pepper
- 300g pork strips
Nutritional Information
Calories: 496
Protein: 45g
Carbs: 75g
Fat: 4.0g
Ingredients
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 280g basmati rice
- 4 garlic clove
- 6 spring onion
- ½ tsp chilli flakes
- 1 handful of fresh coriander
- 200g baby tomatoes
- 2 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 onion
- 2 pepper
- 600g pork strips
Nutritional Information
Calories: 488
Protein: 45g
Carbs: 73g
Fat: 3.8g
Peruvian-style pork stir-fry
Inspired by Peru's staple dish, lomo saltado, this spectacular stir-fry features pork strips, sliced onion, red pepper and tomatoes, sizzled with a splash of balsamic vinegar and soy, and given a kick with chilli flakes, cumin and garlic. Served with fluffy basmati rice and sprinkled with fresh coriander and spring onions.
Cook time:
20 mins
Cuisine:
South American
Food group:
Pork
Allergens: Sulphites, Soya
Cooking Instructions
Set the rice simmering
- Cook the rice in boiling water for 10-12 mins, then drain.
Sizzle the pork & veg
- Meanwhile, peel the onions and cut each into 6 wedges. Deseed the peppers and cut into 1cm-thick slices.
- On a separate board, trim any visible fat from the pork.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the onions, peppers and pork for 4-5 mins until browned all over.
Spice things up!
- At the same time, peel and thinly slice the garlic, thinly slice the spring onions, and roughly chop the coriander.
- Add the garlic, half the chilli flakes (the whole sachet for 4 potions – to taste), tomatoes, cumin, oregano, vinegar and tamari to the pan and pour in 150ml water (200ml for 4 portions). Stir well and simmer for 2 mins.
- Stir in half the spring onions and half the coriander.
Add your finishing touches
- Serve the stir-fry with the rice and sprinkle over the remaining spring onions and coriander.