Meat salad "Village"
Meat salad "Village" - a cold appetizer of meat, which you can feed a large company. The most attractive in this dish is the cooking process, which takes almost no time. The village people are busy, they don’t like to spend time on an empty crush in the kitchen, but they know how to cook delicious food. In general, everything is simple - put the meat on the stove and go about your business, then cut everything, seasoned and put it in the refrigerator for a day. This is an important point, the village meat salad must be insisted, so cook it on the eve of the feast.
- Time for preparing: 2 hours 30 minutes
- Servings Per Container: 8
Ingredients for the Village Meat Salad
- 2 kg of pork;
- 180 g of onion;
- 100 g leek;
- 170 g of red bell pepper;
- 120 ml of vinegar;
- 60 g of granulated sugar;
- 12 g of salt;
- 150 ml of sunflower oil;
- dried green chili;
- ground paprika, black pepper;
- salt, seasonings, roots and spices for the broth.
The method of cooking meat salad "Village"
Place a whole piece of pork without bone, but with skin and a thin layer of fat, put in a deep pan, pour 3-4 liters of cold water, salt to taste. Add seasonings and spices, which are usually put in the broth - a few garlic cloves, parsley root, 2-3 bay leaves, black pepper, onion and husk. Cook the meat on low heat for about 1 hour or a little more, depending on the thickness of the piece.
Cool the finished pork in the broth, put the cooled piece of meat on the board.
Cut the skin and fat, cut the meat into large cubes, the pieces should be about 2x2 centimeters or a little less.
Fat with the skin is also cut into cubes. All fat and skin do not need to be added; 150-200 g is enough for a salad
Mix the chopped ingredients.
For marinade, cut into rings small heads of onions. We remove the green leaves from the leek stem and rinse thoroughly (sometimes soil remains between the leaves). The light part of the leek is cut into thin rings. We clean the sweet red pepper from seeds, wash it under the tap, cut the flesh into small cubes.
Mix leek, pepper and leek in a bowl.
Pour vinegar and about 100 ml of cold boiled water into a bowl of vegetables. Vinegar is suitable apple or wine. I insist on ordinary apple cider vinegar with chili pepper, lavrushka, cloves and coriander - it turns flavored vinegar.
Pour sugar and table salt, grind the mixture with your hands, mix thoroughly.
Add dried green chili, ground paprika and black pepper.
Pour in sunflower oil. Since the salad is rustic, take unrefined sunflower oil with the smell of seeds, it will come in handy.
We leave the marinade for 10-15 minutes, so that the grains of granulated sugar and salt melt.
We mix the chopped meat with the marinade, close the bowl with cling film and remove the meat salad on the lower shelf of the refrigerator for a day.
We serve the "Village" meat salad to the table cold, it would be nice to bake homemade rye bread with black crispy crust to it.
This meat salad can be prepared not only from pork. Veal, beef and lamb are also suitable for this recipe.
The village meat salad is ready. Enjoy your meal!