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Pork heart salad with pickled onions

Pork Heart Salad with Pickled Onions

A tasty, budget-friendly, short-ingredient, simple salad — make it right away! This salad stands out for its short ingredient list. And I love salads where you can prep the components ahead of time.

Foster

Recipe author

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Composition / ingredients

Servings:

Pork heart

500

Green peas (canned, 1 can)

Onion

Mayonnaise

150

Vinegar (9%)

100

Salt

Sugar

Water

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 7 g

Fats 38 % 8 g

Carbohydrates 29 % 6 g

125 kcal

GI: 80 / 0 / 20

Cooking method

Step 1:

Boil the pork heart in salted, spiced water and let it cool. Peel the onions. Drain the green peas.
Step 2:

Cut the onions into thin half-moons and put them in a convenient bowl.
Step 3:

Add the salt, sugar, and vinegar. Use about 2–3 times as much sugar as salt.
Step 4:

Add the vinegar and water and mix well. Taste the marinade and adjust it. Leave the onion to marinate for at least half an hour.
Step 5:

Trim the fat from the heart.
Step 6:

Cut the heart into thin strips.
Step 7:

Drain the onion in a colander and squeeze it lightly. Add the onion to the meat.
Step 8:

Add the green peas.
Step 9:

Season the salad with salt and pepper to taste and add the mayonnaise.
Step 10:

Mix the salad, let it rest a little — and it's done. You can chop some parsley into the salad; it works nicely here.