Hearty Merchant Pork Salad

Appetizing and bright — not a single holiday without it! The classic Merchant salad with pork is hearty and very tasty. It would be an excellent choice for a holiday menu. The salad is prepared quickly, especially if you boil the pork and eggs in advance the evening before.
cook time: 1h
Noah Merrick
Hearty Merchant Pork Salad

Nutrition Facts (per serving)

183
Calories
14g
Fat
6g
Carbs
8g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Salt to taste
Sugar 1 tbsp
Ground black pepper to taste
Eggs 3 pc
Carrot 2 pc
Vegetable oil 2 tbsp
Pork (pulp) 400 g
Vinegar 1 tbsp
Mayonnaise 2 tbsp
Green pea (canned) 300 g

Recipe instructions

Step 1

Step 1
How to make Classic Merchant Salad with pork? Prepare the necessary ingredients. It is better to use pork that is not very fatty. It could be a tenderloin or a ham. I have a boneless loin. You can make your own mayonnaise. You will find recipes for homemade mayonnaise after the last step.

Step 2

Step 2
First boil the pork in salted water until cooked. Cool the meat and cut into strips or small cubes. If you boil pork the night before to prepare a salad the next morning, I advise you not to remove the finished meat from the broth. This way it will retain its juiciness. If you have an electric stove, then after 1 hour of cooking, you can leave the meat in the pan on the cooling stove overnight. The meat will just be ready and will gradually cool.

Step 3

Step 3
Drain liquid from canned peas. Place the peas in a colander and allow excess liquid to drain.

Step 4

Step 4
Peel the onion and cut into small cubes.

Step 5

Step 5
Add sugar, a pinch of salt and vinegar to the chopped onion. Stir and leave the onion to marinate for 25-30 minutes. Then drain the vinegar from the pickled onions. You can use sweet red onions instead of onions. There is no need to additionally marinate it in vinegar.

Step 6

Step 6
Boil the eggs hard, cool and peel. Then cut the eggs into medium cubes. Read about how to properly boil eggs in a separate article at the link at the end of the recipe.

Step 7

Step 7
Peel the carrots and grate on a coarse grater.

Step 8

Step 8
Heat a little vegetable oil in a frying pan. Read about how to choose the ideal frying pan, as well as how to choose the right oil, in separate articles, links at the end of the recipe. Place the carrots in the pan and fry, stirring, for 7 minutes until soft. You can use fresh young carrots — the salad will turn out to be less high in calories, but just as juicy. Cool the fried carrots.

Step 9

Step 9
In a salad bowl, combine pickled onions, canned peas, eggs, boiled meat and carrots.

Step 10

Step 10
Season the salad with salt, pepper and mayonnaise. Mix everything well.

Step 11

Step 11
Let the salad sit in the refrigerator for 20 minutes before serving. Bon appetit!

Additional rubrics

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