Salad with Fried Pork

Cooking method

1. Step 1:

   

   Gather everything you'll need for the salad. We're using pork — go for a lean, boneless cut with no gristle or fat; ham or tenderloin both work well. Use red salad onion. Fresh meat is best; if it's frozen, thaw it first. You can also use pre-cooked meat and fry it afterward. The pickles should be tasty on their own, so use your favorite kind. You'll also need vegetable oil for frying the pork.

2. Step 2:

   

   Rinse the pork under running water, pat it dry with a paper towel or napkin, and cut it into strips. Get a skillet nice and hot, add the vegetable oil, and fry the pork, stirring constantly, until cooked through. If the pork doesn't fit in a single layer, fry it in two batches. At this stage you can season the pork with a little salt and some ground black pepper if you like. Transfer the meat to paper towels and let it cool.

3. Step 3:

   

   Cut the pickles into strips and put them in a deep salad bowl.

4. Step 4:

   

   Peel the onion, slice it into half-rings, and add it to the bowl with the pickles.

5. Step 5:

   

   Add the fried pork to the bowl with the other prepared ingredients.

6. Step 6:

   

   Add the mayonnaise and toss to combine. Taste for salt and add more if needed. I didn't add any more salt beyond what went on the pork while frying.

7. Step 7:

   

   Chill the salad before serving. It looks simple, but it turns out genuinely delicious. As an everyday bite it may want a side of potatoes or another accompaniment. On a holiday table, though, it fits right in alongside other appetizers and salads, nicely setting off the rest of the spread.