Lombo from Fogo de Chao features tender, juicy pork loin expertly seasoned and flame-grilled to perfection, delivering a smoky, flavorful crust with a succulent, melt-in-your-mouth interior.
Equipments
- Grill (Charcoal or Gas Grill)
- Skewers (large, metal)
- Chef’s knife
- Cutting board
- Meat thermometer
- Tongs
- Mixing bowl (for seasoning)
- Basting brush
Ingredients
- 2 lbs (900g) pork loin
- 2 tablespoons olive oil
- 1 tablespoon sea salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper (optional)
- 2 tablespoons fresh lemon juice
When preparing the pork loin for Lombo from Fogo de Chao, it is crucial to use a fresh, high-quality cut to ensure tenderness and juiciness. The combination of smoked paprika and garlic powder creates the signature smoky and aromatic flavor, so be precise with these spices for an authentic taste. Olive oil helps the seasoning adhere to the meat and promotes even charring when flame-grilled. Adjust the cayenne pepper according to your preferred spice level, as it is optional but adds a nice kick. Your copycat Lombo from Fogo de Chao menu will come alive with these carefully selected ingredients and proper seasoning techniques.
Instructions
- Preheat the grill to medium-high heat (about 400°F/200°C).
- Trim excess fat and silver skin from pork loin using a chef’s knife.
- Slice pork loin into long, thick strips suitable for skewering.
- In a mixing bowl, combine olive oil, sea salt, black pepper, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper (if using), and lemon juice.
- Toss pork loin strips in seasoning mixture, coating evenly.
- Thread seasoned pork strips onto large metal skewers.
- Let meat marinate at room temperature for 20–30 minutes.
- Once the grill is ready, clean and oil grill grates.
- Place skewered pork on the grill over direct heat.
- Grill for 2–3 minutes per side, basting occasionally with any remaining marinade.
- Continue grilling and turning until all sides are seared and pork reaches an internal temperature of 145°F (63°C).
- Remove skewers from grill and let pork rest for 5 minutes.
- Slide pork off skewers onto a cutting board and slice.
- Serve immediately.
Substitution
Lombo from Fogo de Chao copycat menu replicates the tender, smoky pork loin with a flavorful crust achieved through expert seasoning and flame-grilling. If you don't have access to a charcoal or gas grill, using a grill pan on the stovetop can be a suitable alternative to achieve a similar searing effect. When skewers are unavailable, you can cook the pork loin whole on the grill and slice it after resting to retain juiciness. A meat thermometer is essential to ensure the pork reaches an internal temperature of 145degF (63degC) for safe and perfect doneness without drying out. Your choice of spices can be adjusted based on availability, but smoked paprika and garlic powder remain key to replicating the signature smoky flavor.
Tips
Ensure you properly trim the pork loin by removing silver skin and excess fat to avoid chewy or greasy bites. Use a meat thermometer to check that the internal temperature reaches 145degF (63degC) for safe consumption without overcooking. Marinate the pork at room temperature for 20-30 minutes to enhance flavor absorption and ensure even cooking. When grilling, oil clean grill grates to prevent sticking and use tongs to turn the skewers gently, preserving the meat's juicy texture.
Nutritions
Lombo from Fogo de Chao is a rich source of lean protein, providing essential amino acids to support muscle repair and growth. The use of olive oil contributes heart-healthy monounsaturated fats, while the spices like smoked paprika and cayenne pepper add antioxidants and anti-inflammatory benefits. With a controlled portion of sea salt, this dish helps maintain electrolyte balance without excessive sodium intake. Your meal delivers a balanced combination of nutrients ideal for a satisfying and nutritious dining experience.
Storage
Store leftover grilled pork loin in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. Ensure your refrigerator temperature is set below 40degF (4degC) for optimal food safety. Consume the pork within 3-4 days or freeze it in a freezer-safe bag to extend shelf life up to 2-3 months.
Variation or Alternatives
For variation, you can substitute pork loin with boneless chicken thighs for a juicier and more flavorful option that stays tender under high heat. Marinating the meat overnight in the seasoning mixture enhances depth of flavor and tenderness. Using a cedar plank on the grill imparts a subtle smoky aroma while preventing flare-ups. You might want to replace lemon juice with balsamic vinegar for a tangier, slightly sweeter marinade that complements the smokiness.
Allergies
The Lombo dish contains pork, which is a common allergen for some individuals with meat sensitivities or specific pork allergies. The seasoning blend includes garlic powder and onion powder, both of which can trigger reactions in people with allium allergies. You should carefully review these ingredients to ensure they do not conflict with your dietary restrictions or allergy concerns.
Why this recipe?
Lombo menu from Fogo de Chao restaurant offers a perfectly seasoned, tender pork loin that highlights authentic Brazilian flavors, making it a favorite among diners. The meticulous grilling process enhances the meat's juiciness and smoky aroma, creating a memorable taste experience. Trying to make the copycat version allows you to enjoy this savory dish at home while customizing seasoning levels to match your personal preference. Your efforts in recreating the Lombo dish can bring the rich cultural essence of Brazilian cuisine right to your kitchen.