EntranceBirthday salads with pork. Salad with pork and pickles
Salad with pork and grapes- interesting and unusual, but no less tasty, satisfying and nutritious dish, with its presence decorating any festive or everyday table.Salad will be to the taste of almost all lovers festive dishes, largely due to the interesting flavor combination. To prepare it, you need a pork tenderloin, a bunch of seedless white grapes, a few garlic cloves, a little butter and sunflower oil, soy sauce, liquid honey, a medium-sized ripe lemon, a few walnuts, a couple of bunches of fresh dill and parsley, as well as salt, ground black pepper and other spices - according to the taste preferences of the cook.
Ingredients:
- pork - 500 g.
- boneless white grapes (raisin) - 500-600g.
- garlic - 3-4 cloves
- butter - 2-3 tbsp. l.
- sunflower or olive oil; - 4-5 tbsp. l.
- soy sauce - 2-3 tbsp. l.
- liquid honey - 2-3 tbsp. l.
- lemon - 1 pc.
- walnuts - 7-8 pcs.
- fresh dill and parsley - 1-2 bunches
- salt, ground black pepper - to taste
Recipe:
1. Rinse the pork tenderloin under warm running water, dry and cut into small cubes.2. Peel a few cloves of garlic and cut into thin slices.
3. In a heated pan, melt a little butter in which it is necessary to fry the meat and garlic until the meat is fully cooked.
4. Fry over high heat, remembering to stir.
5. Before turning off the fire, salt and pepper the meat (to taste) and cover with a lid.
6. Grate lemon zest on a fine grater, put it in a separate container, then add soy sauce, liquid honey and a few pinches of salt and pepper, mix until smooth.
7. In a separate skillet, toast the seeded seedless white grapes and the honey-lemon dressing until the grapes are glazed.
8. Peel a few walnuts, crush and add to the pan with the grapes and fry for 1-2 minutes, stirring continuously.
9. Put the prepared ingredients in a beautiful salad bowl, mix thoroughly, salt and pepper to taste, garnish with whole parsley leaves and leave to infuse for 20-30 minutes, then serve.
An interesting and unusual, extremely tasty, healthy and nutritious salad is ready! Bon appetit everyone!
"General's" meat salad
Ingredients:
- 250-300 grams of pork tenderloin;
- 150-200 grams of hard cheese;
- 2-3 pcs. carrots;
- 3-4 pcs. chicken eggs;
- large beets;
- 2-3 garlic cloves;
- 2-4 pcs. walnuts;
- sunflower oil;
- mayonnaise "Delicious";
- salt, ground black pepper - according to taste preferences
Step by step recipe:
1. Hard boil a few chicken eggs, then drain the boiling water and pour over them cold water. Peel off the shell and grate on a coarse or medium grater.2. Rinse and peel the carrots, then pour boiling water over it and cook for 20-30 minutes in lightly salted water, adding a pinch of sugar. Cool the boiled carrots, then grate them on a medium or coarse grater. You can also grate it on a Korean carrot grater.
3. Wash the beets from dirt, then pour in a large amount of boiling water and cook for 45-60 minutes. Do not salt the water. Cool the boiled beets, peel and grate on a medium grater. It is advisable to add a pinch of salt and ground black pepper to the beets.
4. Peel the walnuts and lightly fry in a dry frying pan, then chop in a blender.
5. Rinse the meat fillet under cold water and cut into medium-sized cubes, then fry them in a small amount of vegetable oil in a heated pan, adding a little pepper, salt and finely chopped garlic. Cool the fried meat and put in a deep salad bowl.
6. Cover the fried meat with a layer of mayonnaise, then grate hard cheese on a medium grater. Put the eggs in the third layer, on top of which the next layer is carrots. After the carrots, put the boiled grated beets and grease with mayonnaise. Chopped walnuts are the last layer of this salad. Leave the finished salad for 30-40 minutes at room temperature so that the layers of lettuce are soaked.
7. Decorate the salad with your favorite herbs and grated cheese just before serving. Delicious and nutritious meat salad is ready! Bon appetit everyone!
Festive meat salad "Shabu-shabu"
Thai National shabu shabu salad- an interesting, extraordinary and tasty salad, which came from an original Asian cuisine. To prepare this salad, you need to have the following products: a little dried squid meat, fresh pork, a few cherry tomatoes, a couple of garlic cloves, several types of sauces (sweet "Chili" and "Thai for fish"), a medium-sized purple onion, a bunch of green lettuce leaves , dried chili peppers and ground black pepper, lime juice, as well as several bunches of herbs, sugar, salt and seasonings - according to taste preferences.
Ingredients:
- 350-400 grams pork meat preferably without fat;
- 200-250 grams of cherry tomatoes;
- 50-100 grams of dried squid meat;
- 2-3 pcs. purple bulbs of medium size;
- 2-3 pcs. garlic cloves;
- refined sunflower and sesame oil;
- natural or concentrated lime juice;
- sweet chili sauce and Thai fish sauce;
- dried chili peppers and ground black pepper;
- greens of dill, parsley and cilantro;
- sugar, salt, spices - to taste.
Recipe:
1. Put the pork in the freezer for several hours, then cut the frozen meat into very thin slices.2. Peel the onion from the husk, then cut into slices, sprinkle with sugar and sprinkle with natural or concentrated juice lime and leave for 20-30 minutes so that the onion marinates.
3. Chop dried squid meat thoroughly. Peel and finely chop a few garlic cloves. Cut off the stalk of the dried red chili, then also chop it carefully.
4. Dip the cut meat plates into continuously boiling (slightly salted if desired) water for a few seconds (until the plates change color), then allow the pork to cool and put in one dish.
5. Mix sesame and sunflower oil, then heat the mixture in a pan. Fry garlic and pepper until a characteristic aroma appears. Add the fried garlic and pepper to the marinated onion. Add squid and a mixture of sauces there. Add the cooled ready-made meat plates to the rest of the salad ingredients.
6. Wash cherry tomatoes thoroughly and cut in half. If desired, add sweet bell pepper cut into thin strips.
7. Rinse lettuce leaves, then put on a flat dish. Put the finished salad on lettuce leaves, then sprinkle with finely chopped greens and garnish with cherry tomatoes on the sides. Serve the salad slightly chilled. Bon appetit everyone!
Simple meat salad "Snack"
Salad "Snack" It will be an excellent appetizer or an independent dish for dinner in a warm family circle or for receiving guests. To prepare this salad, we need a couple of pork ears, a few potato tubers and onions (preferably red), 15-20 quail eggs, daikon (white radish), canned beans, a large bunch of lettuce, a few bunches of herbs (parsley, dill, cilantro), vinegar (wine) and olive oil, young green onion, as well as salt, ground black pepper and spices - according to your own taste preferences.Ingredients:
- 50-100 grams of pork ears;
- 150-200 grams of potatoes;
- 2-3 pcs. red onion;
- 15-20 pcs. quail eggs;
- small white radish (daikon);
- 1.5 cans of canned beans;
- 1-2 bunches of green lettuce leaves;
- 1-2 bunches of greens (parsley, dill, cilantro);
- 1-2 bunches of young green onions;
- 1-2 tbsp. l. wine vinegar;
- 3-4 st. l. olive oil;
- salt, ground black pepper, spices - to taste.
Recipe:
1. Rinse fresh pork ears thoroughly under cold running water, then boil in salted water for 1.5-2 hours until fully cooked. It is advisable to add a few bay leaves and black peppercorns to the water.2. Thoroughly rinse the potato tubers, then boil in their uniforms until cooked, then cool, get rid of the peel and cut into small cubes.
3. Boil the quail eggs hard, then drain the boiling water and pour cold water for 2-3 minutes. After the eggs have cooled, remove the shells and cut them in half.
4. Peel several red onion heads, then cut into small rings (or half rings). Put the chopped onion in a small container and marinate in a mixture of sugar and vinegar for 2-3 hours, then drain the marinade and squeeze out the finished onion.
5. Rinse the parsley, dill and cilantro thoroughly, separate the cilantro from the branches. Cut the washed greens into small pieces. Put the canned beans in a colander and wait until all the liquid drains, then rinse the beans thoroughly under cold running water.
6. Rinse and peel the daikon, then cut into thin strips or grate on a coarse grater or Korean carrot grater.
7. Boiled pork ears cut into small pieces or cubes (optional).
8. Mix the prepared salad ingredients in a deep bowl or salad bowl, sprinkling liberally with finely chopped herbs. To taste, add a few pinches of salt and black ground pepper then mix thoroughly again.
9. Cover the bottom of a flat salad bowl with green lettuce leaves, on which put ready salad. Decorate before serving quail eggs and sprinkle with the remaining finely chopped greens and feathers of young green onions. Bon appetit everyone!
Pork salad is a kind of meat salad, one of the ingredients of which must be pork meat. This is an independent, satisfying meal from a mixture of any, variously chopped (grated, finely chopped or coarsely chopped), products that match to taste.
Pork for salad is used boiled, smoked, baked, fried or stewed. Young pork meat is quick to cook, as the structure of its fibers is loose and juicy.
Pig meat is not dietary product because it's high in calories. However, pork is incredibly healthy. It is a source of zinc and vitamins from group B. Eating pork helps to eliminate "bad" cholesterol and is good for the heart.
Due to its mild taste, pork is successfully combined not only with cereals, herbs and vegetables, but also with berries, fruits and dried fruits. Such as: grapes, pomegranate, apple, plum, orange, dried apricots, prunes, raisins, etc.
Pork salads are very popular among men and children because they are hearty and tasty. They are suitable for both everyday and festive tables, because a rare feast does not decorate a meat salad.
Pork meat should be pink - the redder the meat, the older it is.
How to cook pork salad - 15 varieties
Original, spicy salad for fans of Chinese food.
Ingredients:
- Funchoza - 100 gr.
- Pork - 300 gr.
- Fresh cucumber - 3 pcs.
- bell pepper fresh - 2 pcs.
- Raw carrots - 1 pc.
- Red onion - 1 head
- Garlic - 4 cloves
- Parsley - 30 gr.
- Any frying oil
- Salt, black pepper - 1 tsp.
- Olive. oil and vinegar 6% - 2 tbsp. l.
- Soy sauce - 3 tbsp. l.
Cooking:
Pour boiling water over funchoza for ten minutes, rinse and cut with scissors. Cut raw pork into strips and fry in oil until tender. Cut the vegetables into strips, and chop the parsley and garlic. Prepare dressing - mix olive oil, vinegar, soy sauce, salt and pepper. Pour dressing over all ingredients and mix.
This light salad Suitable as a pre-dinner snack, lunch or afternoon snack.
Ideal for children and girls who watch their figure.
Ingredients:
- Lean pork - 250 gr.
- Carrots - 2 or 3 pcs.
- Chicken egg - 2 pcs.
- Pomegranate - 1 pc.
- Mayonnaise low-fat - 2 tbsp. spoons
- Walnut, peeled walnut - 50 gr.
- Salt, ground pepper - to taste
- dill greens - for decoration
Cooking:
First of all, you need to put the meat, carrots and eggs on the boil. While the products are passing heat treatment, clean the pomegranate. Leave half of the grains for decoration, and squeeze the juice from the second half. Cut the cooked pork into strips. Salt and pour pomegranate juice. Toss the minced pork with the juice and spread evenly on a flat plate - this will be the first layer of the salad. Peel the carrots and eggs and grate on a coarse grater. Now spread on the meat, first, carrots, then eggs. Each layer should be lubricated with mayonnaise and salt, pepper as desired and taste. We decorate puff salad with pomegranate seeds, dill and kernels walnut. Ready salad can be eaten immediately, or you can put it in the refrigerator for 1-2 hours to let it soak.
Walnuts can be replaced with peanuts.
This salad is suitable for any holiday table. Guests will be pleased with its harmonious and rich taste.
Ingredients:
- 1 can of green peas without liquid
- 300 grams of pork
- 1 large carrot or 2 smaller ones
- 1 large onion or 2 smaller ones
- 1 st. tablespoon vegetable oil for frying
- 3 art. spoons of mayonnaise for dressing
- 2 tbsp. tablespoons of vinegar
- 2 tbsp. spoons granulated sugar
- 7 grams of salt and a pinch of black, ground pepper
- 2 lettuce leaves for garnish
Cooking:
Boil a piece of pork, cool and cut into small pieces. Washed and peeled carrots, grate coarsely and fry until golden brown on vegetable oil. Cut the onion, pour boiling water to remove the sharpness and bitterness of the taste. After a couple of minutes, drain the boiling water, add sugar to the onion and marinate with vinegar for 10-15 minutes, and then squeeze it out. Put the pork, onion, carrot and green pea. Season with mayonnaise, salt, pepper and mix thoroughly but gently. That's all - the salad "Merchant" is ready. It can be cooked in 15 minutes if the meat is boiled in advance.
A hearty, everyday salad will be appropriate at various festive events. It can be eaten as an independent dish for lunch or dinner.
Ingredients:
- A piece of boneless pork - 300-400 gr.
- Red (or white) beans, canned - 1 can
- A bunch of dill - 30 gr.
- Garlic - 2 cloves
- Lemon juice or apple cider vinegar - 0.5 teaspoon
- Salt, pepper - to taste
- Vegetable oil for frying - 30 ml.
Cooking:
Finely chop the pork into strips and fry, stirring, in a hot frying pan until golden brown. We separate the beans from the liquid - we do not need water, and put them in a deep plate or bowl. A bunch of greens and garlic finely cut and add to the beans. Ready, fried, hot meat is added to the beans with dill, pepper, salt, sprinkle with lemon juice and mix. We cover the whole thing with a lid - let our salad soak. Ten minutes later, you can eat a warm salad with fried pork!
Very modest but tasty salad. It goes well with cereals, pasta and potatoes. Suitable for strong, strong drinks, as an appetizer. Quick and easy to prepare - does not require particularly high culinary skills and is very popular with men.
Ingredients:
- A piece of fresh pork tenderloin - 600 gr.
- Turnip onion - 150-200 gr.
- Vinegar - 15 ml.
- Salt and sugar - 7 gr.
- Ground pepper, red and black - 5 gr.
- Greens - a few branches
Cooking:
Boiled meat cut into not too small and not too large strips. Vinegar is mixed with a mixture of peppers, salt and sugar. This will be our marinade, fill it with chopped onions and herbs for 15 minutes. Drain the marinade and mix the meat with the marinated onion-green mass. Let it soak for thirty minutes. Now, put the salad on a plate and serve.
The longer the salad stays in the refrigerator, the tastier and spicier it will turn out.
As the name suggests, this salad is liked by all men. But I'll tell you from my own experience, women like it too. If you put this meat salad on the festive table, then it is eaten first.
Ingredients:
- Boiled pork - 0.5 kg.
- Any hard cheese - 300 gr.
- Hard boiled eggs - 6 pcs.
- Onion - 2 pcs.
- Mayonnaise - 200 gr.
- Vinegar - 15 ml.
Cooking:
Finely chop the onion and pour it with a mixture of vinegar and water 1: 1. While the onion is marinating in a weak marinade, cut the meat into medium-sized cubes. Mix the pickled onions with the marinade with meat. Salt, divide into two parts and put on a flat plate with the first layer of our salad one part of the meat with onions. We make a grid of mayonnaise and rub three eggs through a grater with a second layer. The next layer is three half of the cheese, again we make a grid of mayonnaise and repeat all the layers with the remaining products. Only the last layer of cheese does not need to be covered with mayonnaise. That's all, now you need to put a plate of salad in the refrigerator for a couple of hours so that it is fed, and you can help yourself.
The salad is simple, no frills. Simple, satisfying, affordable, and delicious.
Ingredients:
- Three hundred to four hundred grams of pork
- One bulb
- one carrot
- One egg
- Two pickles
- Three tablespoons of mayonnaise
- Salt, pepper hammer. black - taste
Cooking:
We throw the meat into boiling water so that it does not boil out and is not dry. We cook until ready. Grated carrots and chopped onions are fried in a frying pan in oil. Beaten egg, pour over hot pan and fry on both sides. The resulting egg pancake, cut the meat and cucumbers into strips. We put everything in a deep plate, salt, pepper, add mayonnaise and mix thoroughly. Everything - a salad of pork and pickles can be eaten.
Due to the fact that the components of the dish do not need additional preparation, the salad is prepared very quickly.
Ingredients:
- Smoked wine neck - 200 gr.
- Canned champignons - 200 gr.
- Fresh cucumber- 200 gr.
- fresh tomato- 100 gr.
- Green peas - 0.5 cans
- Any hard cheese - 200 gr.
- Salt, pepper - optional
- Dill - for decoration
Cooking:
Smoked meat, cucumber, tomato, cheese, onion cut into identical cubes. Drain the brine from the peas and mushrooms. Mix all the products indicated in the recipe in a deep bowl, let it brew for 15 minutes and you can start eating.
A budget option for a light, meat salad with vegetables. Cheap and cheerful.
Ingredients:
- A piece of boiled pork - 300 gr.
- Boiled beets medium - 3 pcs.
- Pickled cucumbers - 2 pcs.
- Onion - 1 medium onion
- Garlic - 1 clove
- Salt, ground black. pepper - to taste
- Mayonnaise - 3 tbsp. l.
Cooking:
Coarsely grate the beets, cucumbers and cut the meat into thin sticks. We also cut the onion thinly, and crush the garlic with a press. It remains to mix the components of the salad and serve.
Unusual meat salad. An original, rustic version of a bright, festive and healthy salad with pork.
Ingredients:
- Three hundred grams of boiled pork tenderloin
- Two hard boiled eggs
- One green radish or daikon
- One head of onion
- Three hundred grams raw pumpkin
- Two tablespoons of milk
- One or two tablespoons of mayonnaise
- Salt and black. hammer. pepper to taste
Cooking:
Grate pumpkin and radish. Salt the last and set aside to give juice. Which then needs to be squeezed out to get rid of bitterness. Cut the onion into strips and fry. Dilute eggs with milk and bake in a pan thin pancakes. When cool, cut into thin noodles. Cut the meat and mix with all the prepared ingredients. Remove the salad to soak in the refrigerator. When two hours have passed, the meal is ready.
The popular name of this meat salad " Male whim". If you want to please a hungry man, feed him this salad. Having bitten it, he will turn from a formidable lion into an affectionate cat.
Ingredients:
- 6 hard-boiled eggs
- 2 packs of crackers (160 gr.)
- 200 gr. fried mushrooms
- 1 kg. boiled pork
- 1 St. cucumber
- 1 bunch of parsley (30 gr.)
Cooking:
We cut all products arbitrarily - as you like. We put it in a convenient bowl and mix thoroughly all the components indicated in the recipe. Enjoy your meal our dear, beloved men.
If your man does not like crunchy croutons, then serve the salad 15 minutes after cooking.
Ingredients:
- Boiled beets - 700 gr.
- Boiled potatoes - 700 gr.
- Boiled pork meat - 700 gr.
- A couple of small onions
- Salt, pepper - to your taste
- Greens - for decoration
- Mayonnaise - how much will the salad take
- Marinade (1 tbsp water, 1 tsp salt, 1 tbsp sugar and 1 tbsp vinegar)
Cooking:
Soak the chopped onion in the marinade. The 1st layer of salad is chopped meat. Spread each layer with mayonnaise. Distribute the onion, squeezed from the marinade, with the 2nd layer. And with the 3rd layer, coarsely three potatoes. We complete our salad with grated beets, which are also greased with mayonnaise and garnished with herbs. This amount of food is for 4 small salad bowls or for two large, flat plates with duplication of layers.
This salad is quite specific in taste, it will certainly appeal to lovers Japanese cuisine. The food list below will make 4 adult servings.
Ingredients:
- Pork tenderloin - half a kilo
- fresh or canned pineapple pieces - 350 gr.
- Big head of lettuce
- Medium carrot - one
- Fresh, medium-sized, cucumber - one
- Teriyaki sauce - 2 tbsp.
- Rice or Apple vinegar- 1 tbsp
- Olive oil for dressing - 1 tbsp.
- Oil rast. for frying - 4 tbsp.
- Soy sauce - 1 tbsp.
- Grated fresh ginger- 1 tsp
- Almonds - 50 gr.
We were lucky to be among those invited to a real village wedding! Enjoyed a lot! It felt like we were back in the dashing nineties! Firstly, this event was celebrated not in a cafe, as is now customary, but at home, in a hut specially built for this purpose, which was a huge tent with tables and benches inside. Secondly, almost all local residents were invited to visit. Restless cooks, racing with each other, rushed from the kitchen to the tent, bringing more and more new dishes, which already stood on the tables in two tiers. What was there just was not even counted! And how delicious! "This is our signature salad, it is prepared for all events, in every home," the woman sitting next to me whispered in my ear. "You should definitely try it," she added, which we actually did. Honestly, the salad is so tasty that you stop with it eating is very difficult, besides, everything necessary products for its preparation are almost always at hand, in every home. Interested? If so, come on in and enjoy!
Few meats taste better than tender, juicy pork. Therefore, salads with it turn out to be very tasty, turning any dinner into a festive table. In addition, the dishes are so satisfying that rarely any man will find a reason to complain. Big variety meat salads from pork will give every gourmet something to his taste.
Rules for cooking meat
Pork is fatty meat, so you can’t fit it into the diet, but it helps to cleanse the body of cholesterol and is a supplier of B vitamins. To increase its usefulness, chefs recommend cooking meat not only with the usual vegetables and herbs, but also pay attention to raisins, dried apricots and prunes. Successful "partners" are apples, plums, lingonberries and red currants.
But any dish can be spoiled if you buy a stale product. You can determine the quality of a pork tenderloin or brisket by two criteria:
- meat;
The meat part should have an even pink color, without pronounced red streaks. The darker the shade, the older the animal that hit the counter. Make sure that there is no excess liquid around the tenderloin - this rule applies to ordinary outlets, and on packaging in the supermarket.
The second clear marker of quality is fat - if it has a noticeable yellow tint, then it is better not to buy such pork. In addition, the fat layer should not prevail over the meat and accumulate in only one area of \u200b\u200bthe piece. The more evenly it is distributed, the higher the quality of the meat.
Also note the smell and general appearance of the tenderloin. If it's too dry, smells bad, and looks shabby, then you're wasting your money on a substandard product.
Salads with this meat are distinguished by their satiety due to the addition of chicken or beef, but those dishes that concentrate on pork alone have a truly delicate, clean taste. Beating her with vegetables canned mushrooms and spices, you can create a real decoration for your holiday table.
There are many dishes with pork, but this is one of the most famous. It can be found in every self-respecting restaurant, and there is a place for it at an ordinary table. It does not take much time to cook, the main thing is to cook the pork in advance. So, you will need:
Cut boiled pork into strips. Cut the onion into slices, rinse with boiling water and put in a deep cup filled with a mixture of sugar and vinegar. Leave it to marinate for 10 minutes, and during this time, grate the carrots on a grater with long chips, as if you want to cook it in Korean, and fry with the addition of oil.
This simple salad is reminiscent of the famous herring appetizer with its layered cooking method, where the ingredients are laid out one on top of the other in a certain order, and with its bright decoration. But, unlike its namesake, this dish is much more satisfying and has delicate taste. To prepare it, you will need:
- two beets of the Pablo variety or any other with juicy, large root crops;
- 4-5 potatoes;
- 600 g pork;
- onion head;
- mayonnaise;
- bunch of greens.
Put vegetables and meat to boil, and at this time, peel the onion, chop finely and put in a bowl. Prepare the marinade by mixing 100 ml of water, 10 g of salt and sugar and 15 ml of table vinegar Soak the onion in this mixture for 10 minutes. This will beat off the bitterness and make the taste more inconspicuous.
Peel the boiled beetroot and grate it on a coarse grater. Do the same with potatoes. Cut the boiled meat into strips and lightly pepper, after which you can collect the salad. Put pork on the bottom of a flat salad bowl, grease it with mayonnaise and pour onion on top. For the third layer, you will need potatoes, which are soaked in sauce, and beetroot completes the dish. Finely chop the greens and sprinkle the finished salad with it.
The dish really turns out in one spring, bright range, but cooking it better in winter or in autumn, when the housewives get their pickles. But the pork salad pickles its cheerful color will enliven any table. For it you will need:
Cut the meat into 2-3 cm pieces and fry in oil with salt, red and black pepper and chopped garlic. When all the moisture has evaporated from the pan, put the pork on a plate to cool and set the eggs to boil. At this time, finely chop the cucumbers and apples - experienced chefs it is advised to make blanks of the same size so as not to spoil the overall appearance of the salad. Divide the finished eggs into cubes, cut the onion into half rings, soak for 15 minutes in vinegar and rinse with boiling water.
Mix the fried meat and the rest of the ingredients in a salad bowl, add the peas and drizzle with lemon, then pour in 2-3 teaspoons of sunflower or olive oil. Serve ready meal branches of greenery.
Hot meals and snacks
Pork is especially good when it's hot. The mere thought of piping hot meat awakens an appetite, so it's no surprise that warm pork salads are so popular. Over the entire period of their existence, they have received many variations: they have a spicy note, and a touch of exoticism, and traditional Russian cuisine.
The recipe will not cause difficulties even for a novice cook, although it cannot be called fast. But such a dish is especially good for the autumn and winter seasons and can take the place of goulash next to the side dish. For it you will need:
Cut the pork into pieces and fry in oil with salt and a mixture of three peppers. 5 minutes before removing from heat, add garlic, passed through a garlic press. Pour the beans along with the tomato into a separate pan and heat until the sauce starts to boil. By this time, clean the seeds from the pepper and cut it into strips, divide the onion into half rings and pour the vegetables to the beans. Stew for 3-5 minutes and mix with meat, then cover the salad with a lid, turn off the heat and leave warm.
Coarsely chop the dill before serving and sprinkle over the salad.
This salad has unusual taste due to such seasonings as sesame and coriander and will especially appeal to lovers of spicy cuisine. It will perfectly enliven the table and is suitable for both festive feast, and for hearty lunch. To prepare it, you need to buy:
Separately, it is worth mentioning the mixture of seasonings that give this dish an individual taste. It is better to prepare them in advance in a separate plate, so that later you can simply add them to the pan. Mince a large clove of garlic, add a pinch of salt to it and nutmeg, 10 g of red and black pepper, the same amount of sugar and coriander. Mix well.
Now you can proceed to the salad itself. Thinly slice the pork into long strips and fry it in oil until all the water has evaporated, then drizzle soy sauce and stir. Grate the carrots on a fine-mesh grater to make long strips, and cut the onion into narrow half rings. Throw the vegetables to the pork, salt and fry for another 5-6 minutes.
Just as thinly as the meat, cut the pepper and add it to the pan with the rest of the ingredients. After keeping the food on fire for 3-4 minutes, add a mixture of seasonings to them, mix and wait for the same amount. Now the salad can be laid out in a tall salad bowl and sprinkled with sesame seeds.
Hearty Recipes
Every housewife has a big feast when you need to feed a large number of guests, and if there are many men among them, then the question becomes even more acute. This is where pork salads with the addition of another type of meat come to the rescue.
This dish needs no introduction. Pork gives it an interesting, more bright taste than with chicken, but less exotic than it has with fish. The rest of the ingredients have a classic look:
- 150 g of chicken meat;
- 100 g pork;
- 200 g of white crackers;
- 5-6 cherry tomatoes;
- half a lemon;
- 120 g of hard cheese;
- 3 chicken eggs;
- 200 g sour cream;
- garlic clove.
First, mix sour cream with lemon juice, minced garlic, black and red pepper and salt. Put the eggs to boil, during this time, fry the pork cut into pieces in oil with the addition of salt. Finely grate the cheese, cut the tomatoes into 4 parts. Divide the eggs into chunks.
Mix all ingredients with breadcrumbs in a separate cup, add 2/3 of the sauce. Cover the salad bowl with lettuce leaves, lay out the finished dish, whimsically cover with the rest of the sauce and sprinkle with finely chopped herbs.
On the festive table, this dish will look very unusual and will delight lovers of exotic cuisine. Spicy notes of two types of meat along with juicy pieces of pineapple will appeal to any gourmet. For an appetizer you will need:
Cut the meat into 3-4 cm pieces and place in a teriyaki sauce marinade with chopped garlic. Leave on for 30-40 minutes. During this time, cut the pineapple into cubes, quarter the tomatoes and coarsely chop the onion. To discourage bitterness, place it in vinegar, and then rinse with boiling water. Grate the carrots with thin long shavings.
Fry pork and beef in oil, adding sugar, salt and black pepper. To enhance the taste, toss a pinch of cumin. Put the meat on a plate, and fry the carrots and onions in the remaining juice and oil until golden brown. Cover the bottom of the salad bowl with lettuce leaves and place all the ingredients on them. Sprinkle the dish with sesame seeds and you can serve.
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