Zesty Pork and Onion Salad for Any Occasion

A simple and zesty meat salad for the holidays! This rustic pork and onion wedding salad has minimal ingredients and tastes like barbecue. Everyone will like it without exception and will decorate any table!
cook time: 12h
Elijah Stroud
Zesty Pork and Onion Salad for Any Occasion

Nutrition Facts (per serving)

188
Calories
10g
Fat
9g
Carbs
7g
Protein

Ingredients (4 portions)

For the salad:

Pork fillet 400 g
Bulb onions 2 pc
Parsley 2 tbsp

For the marinade:

Water 50 ml
Grape vinegar 8 tbsp
Sugar 3 tbsp
Vegetable oil 5 tbsp
Ground black pepper 0.25 tsp
Salt 1.5 tsp

For decoration:

Bulb onions 1 pc
Berries 1 dessert spoon
Parsley to taste

Recipe instructions

Step 1

Step 1
How to make a rustic wedding salad? Prepare all the necessary ingredients. Choose pork that is not fatty, without bones or streaks. If the meat is frozen, place it on the bottom shelf of the refrigerator and never defrost it in warm water or in the microwave. This will ruin the texture and taste of the meat.

Step 2

Step 2
Pour water into the pan, add the meat washed in cold water. Bring to a boil over medium heat and add a little salt. Reduce heat and simmer for 35-40 minutes, skimming off any foam. The meat should be cooked but still firm. The main thing is not to overcook it, otherwise you won’t be able to cut it later. Cool it in the broth or put the meat in a bag, tie it and leave it until it cools completely, so it won’t dry out. Cut it into strips about one centimeter thick.

Step 3

Step 3
Place the chopped meat in a bowl and add onions, cut into thin rings.

Step 4

Step 4
For the marinade, mix boiled, cold water and vinegar, add sugar. You can use any vinegar, I prefer grape vinegar.

Step 5

Step 5
Add salt to the marinade. Use coarse salt, as fine salt can easily oversalt it.

Step 6

Step 6
Pour vegetable oil into the marinade. The main thing is that it must be refined, otherwise it will overwhelm all the tastes; regular or olive oil is perfect. If desired, you can add a little chili pepper.

Step 7

Step 7
Pour the marinade into the bowl with the meat and onions and stir. Cover and refrigerate for 10 hours, stirring occasionally.

Step 8

Step 8
Chop the parsley and add to the salad, stir. You can add it right at the beginning of marinating, but the greens will not look very appetizing, so I prefer to add them before serving. Transfer the salad to a plate and garnish. Usually these are just onion rings, but then the salad will look too faded. So I garnished with red onion rings and added some cranberries. They complemented the salad perfectly.

Step 9

Step 9
Bon appetit.

Additional rubrics

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