500 grams loin
4 Tbsp. soy sauce
2 Tbsp. sherry vinegar
2 minced garlics
1 Tbsp. grated ginger
1 Tbsp. jalapeno pepper
3 Tbsp. yellow pepper
1 cup Gallo Oro rice
2 red onions
1 Tbsp. chopped parsley
1 Tbsp. coriander
Sunflower or corn oil
Pepper to taste
Cook the Gallo Oro rice following the package directions; strain and let cool down.
Rinse the potatoes, peel and cut into sticks of about 1cm x 1cm.
Cook in abundant oil, but not very hot, since we do not want to brown them, just cook. If you are not sure when potatoes are cooked enough, just test them with a stick. If you feel they are still tough, cook for some minutes more. If they are already cooked, remove and let them cool down.
Heat the oil, now for frying, and stir in the potatoes again. Remove the fat from the meat and cut the loin into slices of 1cm first, and then into thick strips. Cut the red onion into eights and the tomatoes in slices of about 1 cm width.
Mix the soy sauce with the vinegar in a bowl and set aside. Heat a wok and spray with a bit of oil. Add the meat and stir fry for 2 minutes. Remove and set aside.
In the same wok stir in the onions, the tomatoes and fry it all lightly for 2 more minutes. Add the chopped yellow pepper, the grated ginger, the minced garlic and the sliced jalapeno. Mix all ingredients and incorporate the pan-seared meat and the soy sauce with the vinegar.
Serve the sautéed very hot, with the white rice and the potatoes. Spray with some cooking juice and sprinkle some chopped cilantro or parsley on the dish.