Lomo Saltado (Pork And Potato Stir Fry) - cooking recipe

Ingredients

5 tablespoons olive oil
1 1/2 lbs yukon gold potatoes, cut into strips (like french fries)
1/2 teaspoon chili paste
1 garlic clove, minced
1 1/2 lbs boneless pork, sliced into thin strips (across the grain)
kosher salt
fresh ground black pepper
1/2 teaspoon ground cumin, more to taste
1/8 onion, thinly sliced
3 yellow peppers, seeded and thinly sliced
2 teaspoons vinegar
1/4 cup soy sauce
15 ounces diced tomatoes (canned is fine)
2 tablespoons fresh cilantro, chopped for garnish

Preparation

Heat 3 tablespoons of the oil in a large skillet over medium high heat; fry potatoes until cooked through, about 10 minutes; place on paper towels to drain oil and cover to keep warm.
Meanwhile, heat 1 tablespoon of the oil in a skillet over medium high heat; add chili paste and garlic, cooking and stirring to combine just until fragrant, about 30 seconds.
Add pork to skillet and season with salt, pepper, and cumin; stir fry to brown quickly, about 5 to 7 minutes; remove to a bowl.
Add onion and peppers to skillet and stir fry until they just start to soften, about 5 minutes; remove to the bowl with the meat.
Add vinegar to skillet, stir and scrape to deglaze pan; add tomatoes and warm through and cook to thicken slightly.
Return meat, onions, and peppers to skillet; season with a pinch of salt and pepper, if needed.
Stir in soy sauce; add potatoes.
Gently stir to combine; garnish with chopped cilantro.