A delicious, hearty and simple meat salad with pork will be a great decoration for any festive table. The salad is quite high-calorie and may well replace the usual and boring "Olivier" at the holidays.
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 dill greens;
- seasoning for meat;
- salt;
- frying oil.
Preparation:
- Rinse the pork pulp, remove all fatty films, cut into strips. Fry in a pan in vegetable oil until cooked and golden brown, and the meat should also be seasoned and salted. Cool and place in a deep salad bowl.
- Peel the carrots and chop into long strips, or chop with a Korean carrot grater. Then fry it in a frying pan in oil, cooking time 7-10 minutes over medium heat. Carrots should not be soft, so it is better to stir periodically for even frying. Then add the cooled carrot straws to the fried pork strips.
- 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 a salad - it is less bitter and more aromatic. Cut the tomatoes into neat half rings. Cut the radish into halves. Send all chopped vegetables to the salad bowl with meat and carrots.
- Open the jar with canned green peas, drain the brine and add the required amount to the rest of the ingredients.
- Chop the dill greens (the stems can be thrown away).
- Mix all the ingredients, add salt to your taste and season with fatty mayonnaise. Salad ready.
