Lomo-Lomo
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. This is easy to prepare and great for brunch or dinner any day of the week. This recipe was inspired by Malou Perez-Nievera from her cookbook Connecting The Pots. Serves 4.
Servings: 4 people
Equipment
- Large skillet or Wok: 12 to 14 inches diameter
Ingredients
- 2 pounds pork shoulder or pork loin sliced into 1/2-inch strips; trim fat
- 2 Tablespoons vegetable oil
- 4 cloves garlic peeled; minced
- 1 whole medium-sized onion sliced
- 2 knobs (a thumb size each) fresh ginger peeled; sliced and then pressed using a pestle or back of a large knife
- 1/2 cup white vinegar
- 2 Tablespoons bagoong Monamon (salted anchovies) also called bagoong dilis or bagoong balayan
- 1 teaspoon ground black pepper powder
- 1 stalk scallions chopped, for garnish
For serving:
- steamed rice
Instructions
To prepare the pork:
- Trim the fat off the pork. Reserve the fat slice for the saute.Slice the pork into paper-thin slices, 1/2-inch sized each.Set aside.
To saute the Pork Lomo-Lomo:
- Using a large skillet or wok, over medium-high heat, place in the center, the piece of fat which was earlier trimmed off. Pour 1/2 cup of water.Add the pork slices. Let the water boil, then lower to medium heat. Allow the water to evaporate till the liquid is reduced. When liquid is gone in about 6 to 8 minutes, the fat renders its own oil - about a tablespoon.Remove the pork slices and the pieces of fat.
- Pour vegetable oil into the skillet to add to the fat rendered. When oil is hot enough in 1 to 2 minutes, saute the garlic, onions and pressed fresh ginger.Return the meat slices to the skillet with the saute (discard the chunk of fat earlier trimmed). Continue cooking for 12 to 15 minutes more till the pork is nicely browned all over.
- Pour the vinegar into the skillet over the pork. When the liquid is boiling, add the bagoong Monamon (salted anchovies). Season with black pepper and mix ingredients. Cover the skillet. Continue cooking for 5 minutes more for flavors to blend.Plate on a serving platter and garnish with chopped scallions. Serve warm with rice.
Cook's comments:
- The ingredient Bagoong Monamon (known in the Ilocano provinces) used in this recipe is also known as Bagoong Dilis, It is bottled fermented salted anchovies, used as a condiment or as a side dipping sauce to different Philippine dishes. The bottled Bagoong Monamon can be found in Asian markets or online sources here in the USA. In the Philippines, it is widely available in groceries or on trips to the northern provinces of Luzon, are sold by roadside vendors in fruit and vegetable stands. This was always a "pasalubong" (gift from travel) which we purchased on road trips to the north.