Grilled Pork with salsa roja and cheese

main dish
Grilled Pork with salsa roja and cheese


Pork sauté salsa sauce(ポークソテーサルサソース)

A dish made of thickly sliced pork topped with salsa sauce and cheese and grilled. The richness, sourness, and spiciness are exquisitely intertwined.

The garnish is sautéed spinach and mushrooms and seasoned with salt and pepper.

Salsa is the Spanish word for “sauce.” There are many types of salsa, including salsa roja, salsa cruda, and guacamole. This recipe uses salsa roja (=red salsa).

This is a popular sauce made mainly from tomatoes, chili peppers, and coriander. This time I use canned tomatoes, making this recipe even easier to make.

Check out this article for more information on salsa. 👉 Beef and salsa cruda tacos

Beef and salsa cruda tacos


505kcal Protein 33.9g Fat 33.0g Carbs 12.4g Salt Equivalent 2.6g


  • pork loin 450g
  • salt 3g
  • salsa sauce
    • onion 80g
    • green bell pepper 80g
    • garlic 5g
    • chili pepper 1g
    • olive oil 5g
    • canned tomatoes 200g
    • salt 2g
    • pepper appropriate amount
    • sugar 2g
    • chili pepper powder 1g
    • tabasco 6g
    • vinegar 8g
  • cheese 100g


① Finely chop the onion, green bell pepper, and garlic.

② Fry the onion, green bell pepper, garlic, and chili pepper in olive oil.

In Japan, fresh chili peppers are rarely available, so dried chili peppers are used. It’s best to use jalapeños to get the taste of authentic salsa.

③ Combine the canned tomatoes, salt, pepper, sugar, chili pepper powder, Tabasco, and vinegar.

④ Add the sauce to the pot and bring to a boil.

⑤ Poke several holes in the pork with a fork.

⑥ Rub salt onto the pork.

⑦ Heat the frying pan, add the pork and turn it over once it is browned.

⑧ Once the pork is cooked, pour plenty of salsa sauce and cheese on it.

⑨ Cover with a lid and heat over low heat until the cheese melts.

⑩ Sprinkle with black pepper.