To prepare a salad with pork, it is better to take meat that is soft, tender, sirloin, without veins, bones and films. It can either be boiled in salted water, or fried in oil with spices, or baked in the oven. The finished meat is cut into pieces of the desired size and shape: cubes, sticks, straws, slices, and so on.

The five most commonly used ingredients in pork salad recipes are:

Pork goes very well with any vegetables: potatoes, carrots, beets, onions, tomatoes, cucumbers, cabbage, radishes. And also with legumes, grains, some fruits and berries, with any herbs. It can be cut into a salad at your discretion, mixed with whatever you find at home in the kitchen - and it will turn out delicious, in most cases. But, of course, it’s better not to do that.

In fact, there are only two rules. First. If the meat is old, tough, you can soften it in the marinade, letting the pork lie in it all night. Second. Due to the presence of vinegar or other particularly odorous elements in the marinade, the meat will acquire a pronounced taste, which may not reflect well on the overall taste of the salad. To “neutralize” this, you can combine meat with ingredients that are very good at neutralizing extraneous odors and tastes. These are boiled potatoes and rice.

Five quickest pork salad recipes:

Pork salad can be served cold or warm. In the second case, it is better to do it right away when cooking, because the salad will lose half of its flavor if you do not eat it right away and then reheat it. Attention! It is not recommended to reheat a warm salad with pork! Better to finish it chilled.

Pork and grapes salad- an interesting and unusual, but no less tasty, satisfying and nutritious dish that decorates any festive or everyday table with its presence.

The salad will appeal to almost all lovers of festive dishes, largely due to the interesting flavor combination. To prepare it, you need pork tenderloin, a bunch of pitted white grapes, a few cloves of garlic, 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 chef's taste preferences.

Ingredients:

• pork - 500 g.
• boneless white grapes (raisins) - 500-600g.
• garlic - 3-4 cloves
• butter - 2-3 tbsp. l.
• sunflower or olive oil; - 4-5 st. l.
• soy sauce - 2-3 tbsp. l.
• liquid honey - 2-3 tbsp. l.
• lemon - 1pc.
• walnuts - 7-8 pcs.
• fresh dill and parsley - 1-2 bunches
• salt, 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 preheated frying 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, not forgetting to stir.

5. Before turning off the heat, the meat should be seasoned with salt and pepper (to taste) and covered with a lid.

6. On a fine grater, grate the lemon zest, 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, fry the selected seedless white grapes and the honey-lemon dressing until the grapes are glazed.

8. Peel a few walnuts, crush and add to the pan to 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, unusually tasty, healthy and nutritious salad is ready! Bon appetit, everyone!

"General's" meat salad

"General's" meat salad- a simple, practical and tasty dish for dinner or a festive table. To prepare this salad, you will need meat (any will do), a few fresh medium-sized carrots, large beets, chicken eggs, hard cheese, a few cloves of garlic, some walnuts, sunflower oil, Delicacy mayonnaise, as well as salt and black pepper (taste).

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 cloves of garlic;
• 2-4 pcs. walnuts;
• sunflower oil;
• mayonnaise "Delicacy";
• salt, ground black pepper - according to taste

Step by step recipe:

1. Boil a few chicken eggs hard-boiled, then drain the boiling water and pour cold water over them. Peel and grate on a coarse or medium grater.

2. Rinse and peel the carrots, then pour boiling water over and cook for 20-30 minutes in slightly salted water, adding a pinch of sugar. Cool the finished boiled carrots, then grate on a medium or coarse grater. You can also grate it on a Korean carrot grater.

3. Wash the beets from dirt, then pour 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 grind in a blender.

5. Rinse the meat fillets under cold water and cut into medium-sized cubes, then fry them in a small amount of vegetable oil in a preheated pan, add 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 the hard cheese on a medium grater. Put the eggs in a third layer, on top of which the carrots are in the next layer. After the carrots, lay out the boiled grated beets and brush with mayonnaise. Chopped walnuts are the last layer of this salad. Leave the prepared salad at room temperature for 30-40 minutes to soak the layers of the salad.

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 salad "Shabu-shabu"- an interesting, extraordinary and delicious salad that comes from the original Asian cuisine. To prepare this salad, you must have the following products: some dried squid meat, fresh pork, a few cherry tomatoes, a couple of cloves of garlic, several types of sauces (sweet Chili and Thai for fish), a medium-sized purple onion, a bunch of green lettuce leaves , dried chili and black pepper, lime juice, as well as a few bunches of herbs, sugar, salt and seasonings - to taste.

Ingredients:

• 350-400 grams of pork meat, preferably without fat;
• 200-250 grams of cherry tomatoes;
• 50-100 grams of dried squid meat;
• 2-3 pcs. medium-sized purple bulbs;
• 2-3 pcs. cloves of garlic;
• refined sunflower and sesame oil;
• natural or concentrated lime juice;
• sweet chili sauce and Thai fish sauce;
• dried chili and black pepper;
• 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, then cut into slices, sprinkle with sugar and sprinkle with natural or concentrated lime juice and leave for 20-30 minutes to marinate the onion.

3. Thoroughly chop the dried squid meat. Peel a few cloves of garlic and chop finely. Cut off the stem of dried red chili and then chop it carefully.

4. Immerse the sliced ​​meat slices in continuously boiling (slightly salted) water for a few seconds (until the slices change color), then let the pork cool down and put in one dish.

5. Mix sesame oil and sunflower oil, then heat the mixture in a frying pan. Fry the garlic and pepper until the characteristic aroma appears. Add the fried garlic and pepper to the pickled onion. Add squid and a mixture of sauces there. Add cooled prepared meat plates to the rest of the salad ingredients.

6. Wash the cherry tomatoes thoroughly and cut in half. Optionally, add sweet bell peppers, cut into thin strips.

7. Rinse the lettuce leaves and then place them on a flat dish. Put the prepared salad on lettuce leaves, then sprinkle with finely chopped herbs and garnish with cherry tomatoes on the sides. Serve the salad slightly chilled. Bon appetit, everyone!

Simple Meat Salad "Snack"

Snack salad will be an excellent snack or an independent dish for a dinner in a warm family circle or for receiving guests. To prepare this salad, we need a couple of pork ears, several potato tubers and onions (preferably red), 15-20 quail eggs, daikon (white radish), canned beans, a large bunch of lettuce leaves, several bunches of herbs (parsley, dill , cilantro), vinegar (wine) and olive oil, young green onions, 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 onions;
• 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 tbsp. 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. Rinse the potato tubers thoroughly, then boil in uniforms until tender, then cool, remove the peel and cut into small cubes.

3. Boil quail eggs hard-boiled, then drain the boiling water and cover with cold water for 2-3 minutes. After the eggs have cooled down, remove the shells and cut them in half.

4. Peel several heads of red onion and 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 the finished onion.

5. Rinse the parsley, dill and cilantro thoroughly, separate the cilantro from the twigs. Cut the washed greens into small pieces. Throw the canned beans in a colander and wait until all the liquid has drained, 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 a Korean carrot grater.

7. Cut the boiled pork ears into small pieces or cubes (if desired).

8. Mix the prepared ingredients of the salad in a deep bowl or salad bowl, sprinkle generously with finely chopped herbs. Add a few pinches of salt and black pepper to taste, then mix thoroughly again.

9. Cover the bottom of a flat salad bowl with green lettuce, on which put the prepared salad. Before serving, garnish with quail eggs and sprinkle with the remaining finely chopped herbs and feathers of young green onions. Bon appetit, everyone!

If you have a small piece of boiled meat, you can quickly make a salad with pork. The result is a fairly hearty dish that a strong soul mate will definitely like. Some replace them, for example, chicken breast, which is more common among the ingredients. A piece cut into strips, will decorate and give a great taste to any snack. Consider several options, and these recipes will definitely remain on your menu.

It cooks quickly and looks festive on the plate.

Let's take:

• 200 g honey mushrooms;
• onion;
• 200 g of boiled pork;
• 5 eggs;
• 120 g of cheese;
• 180 g mayonnaise;
• a jar of corn;
• parsley for decoration.

The first step is to boil the mushrooms. If they are dried, pre-soak them, and fresh ones are processed (damaged areas are cut off), washed, filled with cold water. We put on fire, and when foam appears, we change the liquid.

Usually 40 minutes is enough for mushrooms to become completely usable, but this depends on the size.

Since the mushrooms will go as the last layer, while we begin to collect the base:

1. Put a finely chopped piece of meat in the first layer.
2. Cover it with onions sautéed in sunflower oil.
3. Apply a layer of mayonnaise.
4. Then there are boiled eggs, which are pre-crushed.
5. We spread the corn.
6. Mayonnaise again.
7. The turn of the mushrooms has come. If they are large, then cut them up. With small ones, you can just cover the eggs.
8. Sprinkle everything with grated cheese and decorate with herbs.

Pork and mushroom salad is ready.

With pickled onions

Such preparation of the onion will give a bright accent to the dish.

Marinating onions is required in order for the vegetable to lose its bitterness and acquire a piquant sourness.

The amount of ingredients is not specified, it all depends on your taste. Pickle the onion. We pre-clean it, rinse and cut it (in large rings or half rings).

We send it to the marinade from boiled water and vinegar (for 50 ml 2 tsp). Leave for 15 minutes and drain the liquid. Mix with chopped meat. Add salt, pepper and season with mayonnaise sauce.

Chopped greens can be added.

With pickled cucumbers

With a small set of products, you can prepare a snack.

We only need:

• 2 pickled or pickled cucumbers;
• 200 g of finished meat;
• 2 boiled potatoes;
• bulb;
• ½ bunch of green onions;
• 3 tbsp. l. mayonnaise;
• 1 tsp Sahara;
• 2 tsp vinegar (9%).

You only need to prepare one ingredient, which must be pre-marinated. To do this, pour 50 ml of cold boiled water into a small cup, add sugar and vinegar. Stir well and lower the onion chopped in half rings. Let's leave for 15 minutes.

In a cup, mix a piece of pork cut into strips, diced cucumbers and potatoes, chopped greens. We drain the liquid from the onion and send it to the rest of the products. Season with mayonnaise and serve salad with pork and pickles.

"Man's whim" with cheese and meat

Why is this snack dish called that way? Probably because of the abundance of meat in it, which is necessary for recuperation.

Let's prepare:

• red onion - 1 pc.;
• pre-boiled piece of pork - 300 g;
• eggs - 3 pcs.;
• cheese - 200 g;
• vinegar - 100 ml;
• mayonnaise - 180 g;
• black pepper;
• salt.

For pork salad, onions must also be pickled. Using 80% vinegar, dilute it with water in a 1: 1 ratio and leave the shredded onions for a while.

The dish can be laid out in layers or, simply mixed, placed in a salad bowl. We will use the second option and put in a deep cup: meat cut into a convenient shape, eggs and cheese chopped on a coarse grater. To this we add the red onion, from which the water has been drained.

Pepper, season with mayonnaise and salt. After stirring, transfer to a beautiful plate and invite everyone to the table.

Warm salad with pork and vegetables

This salad with oriental flavors can replace the main course, as it turns out to be quite satisfying. Your family will love this unusual way of cooking.

Products required in preparation:

• 300 g fresh pork;
• bulb;
• large carrots;
• large bell pepper;
• ½ tsp coriander;
• 3 cloves of garlic;
• ½ tsp Sahara;
• a mixture of peppers;
• ¼ h. L. nutmeg;
• 1 tsp sesame;
• 2 tbsp. l. soy sauce;
• salt;
• vegetable oil;
• greens.

To make a warm salad quickly cook and look beautiful on a plate, all vegetables and meat, after washing, peeling, are cut into very thin strips.

Remove excess fat from a piece of pork, as it will melt and then harden during frying.

We put a frying pan on the fire, pour in a small amount of oil and heat it up. The fire will be strong during frying.

We send pork first for heat treatment. Stirring constantly, wait until all the liquid has evaporated. Add soy sauce and continue frying until a beautiful crust appears.

We put onions and carrots into the pan. Fry for about 5 minutes and add the bell pepper. After a couple of minutes, you can balance the taste with all the seasonings and salt.

A few more minutes and you can lay out on plates. Don't wait, the dish is served warm.

Recipe for cooking "Obzhorka"

The cooking method differs in that vegetables (onions and carrots) will be fried, not boiled.

Let's prepare the following products:

• 400 g of boiled pork tenderloin;
• 1 onion;
• 3 carrots;
• 2 pickled cucumbers;
• garlic;
• vegetable oil;
• mayonnaise;
• 2 packs of rye croutons.

Let's start preparing the Obzhorka salad. We wash and clean the vegetables thoroughly. Finely chop the onion and three carrots. We sauté everything with butter in a hot frying pan. Put it in a cup, squeezing out the excess fat with a spoon.

Here we add meat, cut into strips. We squeeze the cucumbers out of excess liquid and give them the same shape as that of pork. Squeeze the garlic and mix.

You can decorate a salad in different ways. The main thing is that the croutons do not have time to get saturated with moisture.

In our case, we will lay out the contents of the cup with a slide. Sprinkle with croutons on top, make a mesh of mayonnaise, salt and decorate with fresh herbs.

"Merchant" salad with meat

There are many variations of the dish. Let's use the most popular one.

The set of products is small:

• boiled piece of meat - 250 g;
• canned peas - 5 tbsp l .;
• onion - 1 pc.;
• carrots - 1 pc.;
• mayonnaise;
• spices.

For the marinade:

• water - 50 ml;
• vinegar 9% - 2 tsp;
• sugar - 1 tsp

Fill with the prepared composition onion, cut into half rings, and leave while preparing the rest of the ingredients for the "Merchant" salad.

We peel the carrots, grind them on a coarse grater and fry them using sunflower oil. Don't go for a golden color. It will be enough when it softens a little. Mix with diced meat.

Pour the onion (drain the marinade) and peas here. Season with sauce, salt and pepper.

Caesar with pork

When preparing a salad with pork, you cannot do without a piece of chicken meat.

Ingredients:

• 3 tomatoes;
• 250 g of cheese;
• 250 g chicken breast;
• a pack of crackers (preferably white);
• 150 g of green salad;
• 150 g of boiled pork;
• mayonnaise.

The first step is to fry the meat. Cut a piece of pork and brisket into very thin strips and quickly fry in a hot pan with the addition of olive oil (if not, use sunflower oil). Pour without fat into a deep cup.

Let's prepare:

• Korean carrots - 200 g;
• bell pepper - 1 pc.;
• pork without fat - 250 g;
• greens.

We wash the meat, remove the veins and film, cut into strips. Fry under a lid in a pan with sunflower oil until tender. Transfer the pieces to a suitable large dish.

Rinse the pepper, remove the seeds and also cut into thin strips. Drain the whole marinade from the carrots. We mix everything with chopped herbs. In this case, boiling sunflower oil will serve as a dressing.

"General" salad with beets and pork

Reception of preparation of snacks will remind "Herring under a fur coat".

We need:

• pork - 300 g;
• eggs - 3 pcs.;
• carrots - 200 g;
• beets - 200 g;
• garlic - 2 cloves;
• hard cheese - 150 g;
• mayonnaise - 200 g.

First of all, we need to boil everything until fully cooked. Meat in salted water, eggs separately and vegetables in another saucepan. We cool and clean everything.

On a large flat plate, the first layer will go to finely chopped meat, which we cover with grated eggs and cheese. Draw a net of mayonnaise and add some salt.

Wash the potatoes and boil in salted water until tender (the finished potatoes should be easily pierced with a knife or fork), then cool and peel. Cut the potatoes into small cubes.

Finely chop the peeled onion.

Place the chopped onion in a bowl, add sugar, vinegar and water at room temperature. Stir to dissolve the sugar, and leave for 15-20 minutes, then drain the water. If you want the onion to be softer and not so felt in the salad, then you need to fill it with water not at room temperature, but with boiling water mixed with vinegar and sugar, leave for 15-20 minutes, then drain the water, cool the onion.

Combine pork, pickles, onions and potatoes in a bowl, season with salt and pepper to taste. Add mayonnaise, stir salad and refrigerate for a couple of hours.

A salad with pork and pickles turns out to be both hearty and tasty, put it in bowls or put in one salad bowl and serve.

Bon Appetit!