This Lomo de Porc au Romarin Balsamique is the kind of dish that makes any dinner feel like a special occasion. With just a handful of ingredients—pork, rosemary, garlic, and balsamic vinegar ...

Place the pork in a non-aluminum bowl and rub the marinade into it. Cover it and refrigerate 24 to 48 hours, turning the meat several times. Heat oven to 350 degrees. Drain the meat and place it ...

Lomo is the Spanish word for “loin,” and here it’s a reference to pork loin that’s been braised in a pastor-like marinade of achiote with a hint of red chilies. Like cochinita pibil ...

Lewis traveled far and wide to learn old-school methods to cure Italian guanciale (pork jowl) and Spanish lomo (pork tenderloin), make air-dried sausages like soppressata, and emulsify meat for ...

It’s simple stuff, in the way that jumping off a high cliff into deep water is simple stuff. It’s not so much difficult as scary. You crust the beef with mustard, herbs and a ton of kosher salt, then ...

The rice is large. This is lomo saltado. The whole is fried with a sauce with a grainy feeling. Ingredients are pork, french fries, paprika, and onions. With this, you can get one-third of the ...

Why you should try it: For starters, the Lomo Saltado is a “staple” in Peru ... What’s in it: Smoked pork with sweet and spicy glaze. Served with white rice, salad and potatoes.

The sweet yet tart flavor of the sauce seeped through the cracks in the pork belly, creating an exquisite balance of sweet and salty in every bite. Lomo saltado is a popular Peruvian dish that ...