Basque Solomo
The most humbling compliment we’ve received for our solomo recipe was from amumas (grandmothers) who have cooked Basque cuisine their entire lives.
We did a Basque function in August 2023 and sold over 75 Solomo Sandos.
As we were cleaning up the trailer, quite a few amumas came up to us and said, “I make solomo all the time. I never go out to buy anyone else’s solomo. But wow, your solomo is one of the best I’ve had. That garlic aioli was the perfect touch. Good job.”
I mean, COME ON! How kind is that?! I’ll never forget those words and the love we felt.
So, now is your chance to make solomo at home!
Photo courtesy of Hola Horton Photo
What you’ll need:
Pork loin (2-4 lbs)
Salt to taste
1/2 cup Red wine (your choice)
2 Red, orange, or yellow bell peppers
Oil to cook with
Trim fat off pork loin and slice 1/2” thick into bite sized pieces (this helps with thorough marinating)
In a mixing bowl, place sliced pork and coat all pieces with Barbie’s Basque Solomo Seasoning and mix well
Pour in red wine to meat and mix again
Set aside for at least 1 hour to marinate (overnight for best results)
In a skillet pan, add oil on medium high
Saute the meat until cooked and nicely brown on the outside
Cut up bell peppers
Add oil into skillet pan and blister the bell peppers and cook for 4-5 minutes (leaving a bit of a crunch left)
Add to solomo meat and mix
Add on toasted baguette (Basquenese’s way) or eat as is
ENJOY!!!
