Lomo Saltado
Lomo Saltado is a famous Peruvian stir fry featuring thinly sliced steak, onions, and tomatoes, served with rice and French fries for a delicious blend of hearty flavors.
- Prep
- 15m
- Cook
- 10m
- Servings
- 4
Editorial kitchen
Grilled Pork Skewers
with a Secret Soda Marinade
- Servings
- 4
- Prep
- 25 min
- Cook
- 15 min
- Meal
- Dinner
Instructions
Step 1
Prepare the pork
Place the pork butt in the freezer for 15 to 20 minutes until slightly firm, which makes slicing easier. Remove from the freezer and cut into thin pieces no thicker than one quarter inch.
Step 2
Make the marinade
Combine the sweet soda, soy sauce, rice wine vinegar, fish sauce, brown sugar, kosher salt, and smashed garlic cloves in a bowl. Add the sliced pork and mix well.
Step 3
Marinate the pork
Refrigerate the pork for 4 to 6 hours to allow the flavors to develop and the meat to tenderize.
Step 4
Prepare the grill
Preheat the grill to medium heat and lightly oil the grates to reduce sticking.
Step 5
Assemble and grill the skewers
Thread the marinated pork slices onto skewers and grill for about fifteen minutes, turning every few minutes until golden, caramelized, and cooked through.
Ingredients
- boneless pork butt3 1/2 lb
- sweet soda2 cup
- fish sauce2 tbsp
- Brown Sugar3 tbsp
- soy sauce1/2 cup
- rice wine vinegar1/2 cup
- Kosher salt2 tsp
- Garlic cloves6 count
- bamboo or metal skewers0 count
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Grilled Pork Skewers
with a Secret Soda Marinade
Ingredients
meat
- 3 1/2 lbboneless pork butt
beverages
- 2 cupsweet soda (any sugar sweetened soda, no diet versions)
Condiments
- 2 tbspfish sauce
- 1/2 cupsoy sauce
Baking
- 3 tbspBrown Sugar
international
- 1/2 cuprice wine vinegar
Spices
- 2 tspKosher salt
Produce
- 6 countGarlic cloves
household
- 0 countbamboo or metal skewers (if wooden, soak before grilling)
Instructions
Prepare the pork
Place the pork butt in the freezer for 15 to 20 minutes until slightly firm, which makes slicing easier. Remove from the freezer and cut into thin pieces no thicker than one quarter inch.
Tip: Uniform slices grill more evenly and develop better caramelization.
Cleanup: Use a lined cutting board to simplify handling raw pork.
Make the marinade
Combine the sweet soda, soy sauce, rice wine vinegar, fish sauce, brown sugar, kosher salt, and smashed garlic cloves in a bowl. Add the sliced pork and mix well.
Tip: Press out excess air from the marinade bag to ensure full contact.
Cleanup: Mix the marinade in a measuring cup for easier cleanup.
Marinate the pork
Refrigerate the pork for 4 to 6 hours to allow the flavors to develop and the meat to tenderize.
Tip: Longer marinating time yields deeper flavor but is not required for great results.
Cleanup: Place the bag in a shallow dish to catch any drips.
Prepare the grill
Preheat the grill to medium heat and lightly oil the grates to reduce sticking.
Tip: Medium heat prevents the sugars in the marinade from burning.
Cleanup: Oil the grates with a paper towel to keep hands clean.
Assemble and grill the skewers
Thread the marinated pork slices onto skewers and grill for about fifteen minutes, turning every few minutes until golden, caramelized, and cooked through.
Tip: Frequent turning builds even color without burning.
Cleanup: Line the resting plate with foil for easy disposal of drippings.