Tasty, hearty and simple meat salad with pork will be the perfect decoration for any festive table. The salad is quite high-calorie and may well replace the familiar and bored Olivier during the holidays.
Pick your recipe
Ingredients:
- 300 g of pork pulp;
- 1 red onion;
- 5 yellow tomatoes;
- 2 carrots;
- 5 large radishes;
- 150 g canned green peas;
- 150 g mayonnaise;
- 1 bunch of green dill;
- seasoning for meat;
- salt;
- cooking oil.
Cooking:
- Rinse the pork pulp, remove all fatty films, cut into strips. Fry in a frying pan in vegetable oil until fully cooked and browned, also the meat needs to be seasoned and salted. Cool and put in a deep salad bowl.
- Peel the skin from the carrots and chop with a long straw, can be chopped using a grater for Korean carrots. Then fry it in a frying pan in oil, the cooking time is 7-10 minutes over medium heat. Carrots should not be softened, so periodically it is better to stir for uniform frying. Then add the cooled carrot straws to the fried strips of pork.
- Peel the onion and cut into thin quarters. Since we will not fry it, but add it raw, it is better to take a red (purple) variety, which is considered salad - it is less bitter and more fragrant. Cut the tomatoes into neat half rings. Cut the radish into halves. Send all chopped vegetables to a salad bowl for meat and carrots.
- Open a jar of canned green peas, drain the brine and add the required amount to the rest of the ingredients.
- Grind dill (stalks can be thrown out).
- Mix all the components, add salt to your taste and season with fat mayonnaise. Salad ready.