Salad recipe with pickled cucumbers, boiled pork, potatoes and eggs. The salad is seasoned with mayonnaise or sour cream and garnished with fresh herbs before serving. This salad turns out to be very tasty, satisfying and nutritious, so it is well suited as an appetizer or a hearty dinner. If desired, the salad with pork and pickles can be served not only in layers, it can be mixed immediately in a deep cup or served as a slide laid out on a serving dish.

I suggest you try something similar.

Required Ingredients:

• 0.5 - 0.6 kg. pork;
• 3 - 4 pickled cucumbers;
• 4 - 5 eggs;
• 3 potatoes;
• 1 head of onion (salad);
• 100 g cheese (semi-hard);
• 1 cup mayonnaise (sour cream);
• salt, black ground pepper to taste;
• greenery.

How to cook a salad with pork and pickles:

First, cook the pork. Rinse the fillet and pat dry with paper towels. Boil salted water in a small saucepan and add the pork. Cook the meat until fully prepared. If you want to use meat broth to prepare soup, then put the meat in cold water, and then cook until tender. The meat will give up its juice and the broth will turn out to be rich, just right for the soup.

While the meat is cooking, prepare the rest of the ingredients. Onion, for salad it will be used raw, so take not a bitter, but a salad variety. Peel and chop the onion small cube and pour cold water. While the pork is cooking, let it stand in the water. This will save the onion from bitterness, it will turn out to be more tender and pleasant, and the taste of the salad directly depends on this.

Boil potatoes until tender, cool and peel. Hard-boil the eggs as well and set aside. Then take a coarse grater and grate boiled potatoes and pickles into different cups. Drain the resulting liquid from the cucumbers, but do not squeeze. Grate the cheese on a fine grater (if desired, you can also on a coarse grater), set aside. Divide the eggs into whites and yolks. Grate the whites on a coarse grater into a separate cup, and the yolks on a fine one. Cool the cooked pork and cut into small cubes.

Then, when all the products are prepared, you can begin to collect the salad. Salad with pork and pickles can be collected in layers or mixed all the products at once in a deep salad bowl. I will collect the salad in layers, spreading each layer with mayonnaise.

Place a round dish on a serving dish (I have a baking dish). Lay out the first layer of pork pieces. Season it with black ground pepper and grease with mayonnaise.

Strain the onion and put it on the pork - this will be the next layer. Lubricate it with mayonnaise and lay out a layer of grated potatoes. Season this layer with salt and grease with mayonnaise.

Top with grated pickles, mayonnaise and a layer of egg whites.

Spread the squirrels with mayonnaise and sprinkle with grated cheese. Now the final layer is made from grated egg yolks. I laid them out in the middle, stepping back a little from the edges (this is my salad decor). Now the salad needs to be thoroughly cooled in the refrigerator for 1 to 2 hours.

Remove the form, decorate the salad with fresh herbs and flowers pre-cut from egg whites.

Salad with pork and pickles is ready, you can serve it to the table.

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 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.
• Bulgarian 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 fill 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 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 festive 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 of 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 pork, onions, carrots and green peas in a deep salad bowl. 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 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 humble, but delicious 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 straws. 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 it stays ready salad 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 pea- 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 is "Male Caprice". 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. Bon appetit, 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.

With a small piece boiled meat you can quickly cook a salad with pork. It will turn out to be a rather satisfying dish that will surely appeal to a strong half. Some replace them, for example, chicken breast, which is more common among the ingredients. A sliced ​​\u200b\u200bpiece will decorate and add 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;
• bulb;
• 200 g of boiled pork;
• 5 eggs;
• 120 g of cheese;
• 180 g of mayonnaise;
• a jar of corn;
• parsley for decoration.

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

It usually takes 40 minutes for the mushrooms to become fully usable, but this depends on the size.

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

1. The first layer is a finely chopped piece of meat.
2. We cover it with onions sauteed in sunflower oil.
3. We apply a layer of mayonnaise.
4. Next go boiled eggs which were previously crushed.
5. Put out the corn.
6. More mayonnaise.
7. It's the turn of honey mushrooms. If they are large, then cut. Small ones can just cover the eggs.
8. Sprinkle everything with grated cheese and decorate with herbs.

Salad with pork and mushrooms is ready.

With pickled onions

It is this preparation of the onion that will give a bright accent to the dish.

Pickling onions is required so that the vegetable loses its bitterness and acquires a piquant sourness.

The number of ingredients is not indicated, it all depends on your taste. We 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 (2 tsp per 50 ml). Leave for 15 minutes and drain the liquid. Mix with chopped meat. Add salt, pepper and season with mayonnaise sauce.

You can add chopped greens.

With pickles

With a small set of products, you can prepare an appetizer.

We only need:

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

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

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

"Male caprice" 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 cook:

• 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 marinated. Using 80% vinegar, dilute it with water in a ratio of 1: 1 and leave the chopped onion 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. Here we add the red onion, from which the water was drained.

Pepper, season with mayonnaise and add some salt. After mixing, we transfer to a beautiful plate and call 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. Unusual way of cooking will please your family.

Products needed in preparation:

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

In order for a warm salad to cook quickly and look beautiful on a plate, all vegetables and meat after washing, cleaning, are cut into very thin strips.

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

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

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

Throw onions and carrots into the pan. Saute for about 5 minutes and add 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 "Glutton"

The cooking method is different in that vegetables (onions and carrots) will be fried rather than boiled.

We will prepare the following products:

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

We begin to prepare the salad "Obzhorka". Wash and clean vegetables thoroughly. Finely chop the onion and three carrots. We pass everything with oil in a hot frying pan. Spread into a cup, squeezing out excess fat with a spoon.

To this add the meat, cut into strips. Squeeze cucumbers from excess liquid and give them the same shape as pork. Squeeze out the garlic and stir.

You can make a salad different ways. The main thing is that the crackers do not have time to get enough moisture.

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

Salad "Merchant" with meat

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

Small set of products:

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

For marinade:

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

Pour the onion, cut into half rings, with the prepared composition, and leave it while we prepare the rest of the ingredients for the Merchant salad.

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

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

"Caesar" with pork

When preparing a salad with pork, you can not 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.

First of all, 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, then use sunflower). Pour without fat into a deep cup.

Prepare:

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

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

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

Salad "General" with beets and pork

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

We will 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, separate eggs and vegetables in another saucepan. We cool and clean everything.

On a large flat plate, the first layer will be finely chopped meat, which is covered with grated eggs and cheese. We draw a mesh of mayonnaise and add some salt.

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. A wide variety of pork meat salads 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 both ordinary retail outlets and packaging in a 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 famous snack with herring puff way cooking, where the ingredients are laid out one on top of the other in a certain order, and with their bright design. 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 advise making blanks of the same size so as not to spoil the overall look of the salad. Ready eggs divide 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. At the mere thought of meat piping hot, the appetite is awakened, so it is not surprising that warm salads with pork 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. Grind a large clove of garlic, add a pinch of salt 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 hostess 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, brighter 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 pineapple will please 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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