Pork Tostadas Salpicón Style

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Tostadas de Salpicón de Cerdo

This post was generously sponsored by Kikkoman and Latina Bloggers Connect. As always, my comments and recipes are my own.

Without a doubt, Pork Tostadas Salpicón-style, is one of the dishes I have cooked most in my life. It's easy, delicious, and keeps for a number of days in the refrigerator. Moreover, it's eaten cold which makes serving it as easy as one, two, three.

Salpicón is originally from Spain, but is very popular in Latin America. Each country has its own version, and you can make it with beef, pork, chicken, or fish. Basically, making Salpicón is as simple as combining some type of meat with vegetables and vinegar.

When Kikkoman challenged me to reinvent one of my favorite dishes using their soy sauce, I thought my salpicón tostadas would be perfect. And I was right. Kikkoman is perfectly balanced to naturally enhance my favorite recipes. The combination of the soy sauce with the vinegar and citrus gave the dish both a fresh and deeply satisfying flavor.

In addition, I discovered that substituting 1/2 teaspoon of salt with 1/2 teaspoon of Kikkoman soy sauce reduces the sodium content of a dish by 1000 mg.

I recommend that you prepare this dish ahead of time, the day before, for example, so all the flavors can combine perfectly.

Tostadas de salpicón de cerdo

Pork Salpicón Tostadas with Citrus and Soy Sauce

Yields 10-12 tostadas

Preparation, from beginning to end, 3 1/2 hours (with just 2 hours of refrigeration) or 13 1/2 hours (if you prepare it the day before)

  • 1/2 lb pork loin
  • Pepper to taste
  • 1 bay leaf
  • 3 potatoes
  • 1/2 medium white onion
  • 4 tablespoons Kikkoman soy sauce, divided
  • 2 tablespoons champagne vinegar
  • The juice of two oranges
  • The juice of one lime
  • 2 teaspoons of dry oregano
  • 1/4 cup of water
  • 1/2 cabbage, washed and chopped finely
  • 2 cups refried beans
  • 1 package tostadas
  • Avocado salsa
  • Cotija cheese, shredded

Season the pork with pepper and one tablespoon of the soy sauce together with the bay leaf. You can use a pressure cooker like I did, just add about two cups of water and follow your cooker's directions. My pork was ready in 25 minutes, if you boil your pork using a pot on the stove it will take a bit longer. In this case you would need to cover the meat with water.

While the meat is cooking, boil the potatoes in a separate pot. Meanwhile, finely dice the onion and place them in a large glass bowl. Add the lime juice, orange juice, soy sauce, and vinegar to the onion. Mix well, cover, and put into the refrigerator.


Salpicón de cerdo, marinada

When the potatoes are cooked, let them cool a little, peel, and dice them. Add them to the onion mixture, add oregano, and return to the refrigerator.

When the meat is ready, let it cool for 5 to 10 minutes and then finely shred it.

Carne de cerdo deshebrada

Add the meat to the onion and potatoes and add 1/4 cup water. Fold it all together gently, cover, and place in the refrigerator for a minimum of two hours. It's better if you can leave it in the fridge overnight for 12 hours, which allows all the flavors to integrate exquisitely.

To serve, just take a tostada, add some refried beans, cabbage, Salpicón mixture, and finish with Avocado salsa (which is not the same as guacamole) and shredded Cotija cheese.

¡Buen provecho!

Salpicón y salsa de soya Kikkoman

A little more about Kikkoman

Kikkoman is a family business, spanning over three hundred years, founded by a woman during a time when women generally were not starting companies. Its growth has been inspired and guided by a family credo, a set of 16 articles passed down over 19 generations. In addition to soy sauce, Kikkoman also produces ponzu sauce and teriyaki sauce, among others. I invite you to visit the Kikkoman webpage (in Spanish) to see all of their products and find more delicious recipes.

Silvia Martinez
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