Classic Merchant salad with pork

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients for the salad. It is better to use pork that is not very greasy. It can be a tenderloin, a ham. I have a loin without a bone.

2. Step 2:

   

   Pre-boil pork in salted water until tender. Cool the meat and cut into strips or small cubes. If you boil pork in the evening to prepare a salad in the morning, then I advise you not to remove the finished meat from the broth. So it will retain juiciness. If you have an electric stove, then after 1 hour of cooking, you can leave the meat in a saucepan on a cooling stove overnight. The meat will just come to readiness and gradually cool down.

3. Step 3:

   

   Drain the liquid from the canned peas. Put the peas in a colander and dry them.

4. Step 4:

   

   Peel the onion and cut into small cubes.

5. Step 5:

   

   Add sugar, a pinch of salt and vinegar to the sliced onion. Stir and leave the onion to marinate for 25-30 minutes. Then drain the vinegar from the pickled onion. Instead of onions, you can use sweet red onions. It does not need to be additionally pickled in vinegar.

6. Step 6:

   

   Boil hard boiled eggs, cool and peel. Then cut into small cubes.

8. Step 7:

   

   Peel and grate the carrots on a coarse grater.

9. Step 8:

   

   In a frying pan, heat a little vegetable oil (2 tbsp. l.), put the carrots and fry, stirring, for about 7 minutes until soft. If the carrot is young, then it will take less time to roast, or even you can use fresh carrots at all - the salad will turn out to be less high-calorie, but just as juicy. Cool the roasted carrots.

10. Step 9:

    

    In a salad bowl, combine pickled onions, canned peas, eggs, boiled meat and carrots.

11. Step 10:

    

    Season the salad with salt, pepper and mayonnaise. Mix everything well.

12. Step 11:

    

    Before serving, let the salad stand for 20 minutes in the refrigerator. Bon appetit!