Pork salad - 23 cooking recipes

To prepare a salad with pork, it is better to take soft, tender, sirloin meat, without veins, bones or 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, strips, slices, and so on.

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

For beginners, it is especially recommended to look at all the recipes for salad with pork, sorting them by composition, in order to choose the most suitable one. And cook strictly according to it, adhering to all the tips and rules.

There are actually only two rules. First. If the meat is old and tough, you can soften it in the marinade by letting the pork sit 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 have a very good effect on the overall taste of the salad. To “level” this, you can combine meat with ingredients that are very good at neutralizing extraneous odors and tastes. This is boiled potatoes and rice.

Pork salad can be served cold or warm. In the second case, it is better to do this immediately during preparation, 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! It's better to finish it chilled.