Lomo and pepper salsa

recipe | Plancha

  • Difficulty easy
  • Number of persons 4
  • Preparation / cooking time
  • Cost €€€€€
  • 1 kg porc loin or spare ribs
  • 1 tomato or 2 spoon of tomato puree
  • 1 red peper
  • 1 yellow peper
  • 1 small garlic clove
  • 4 table spoon olive oil
  • 1/2 teaspoon of Piment d’Espelette
  • 1/2 teaspoon vinegar or lemon juice
  • 1 drop of Tabasco
  • Salt, Peper
Recipe realized with the follow Krampouz product :

“Lomo” is a thin slice of porc loin or spare rib whici is marinated into olive oil and Espelette peper. You can also add crushed garlic lomo est une fine tranche de porc coupée dans la longe ou l’échine de porc.

This dish is quite famous in the South-West part of France, in the Basque country.


– Preheat your plancha to medium heat.

– Wash then cut in 8 pepers. Remove the seeds.

– Grill the peper on the plancha for 10 min.

– Wash and cut the tomato in half. Let it grill on the plancha on both side.

– Remove peper and tomato skins. Put the flesh into a blender, add  garlic, olive oil, vinegar and tabasco. Mix until you get a smooth cream.

– You can then either filter the sauce in a strainer or keep it like that.

– Place in a square dish the porc slices. Spread the sauce on them and leave it to marinate.

– Keep the extra sauce for the cooking and as dressing.

– Heat up your plancha to 210°C. Spread olive oil and put the marinated porc on it to cook.

– Reduce the plancha temperature and spread some sauce on the porc again.

– Turn the slices when they are well cooked and add spread some sauce on them again. Add some salt and Espeletter peper.

– Place them on a plate and add the remaining sauce as a dressing.