Salads with pork for every taste. Step-by-step recipes for delicious salads with pork Delicious salad with pork

Recipe for a salad with pickles, boiled pork, potatoes and eggs. The salad is seasoned with mayonnaise or sour cream and decorated with fresh herbs before serving. This salad is very tasty, satisfying and nutritious, so it is well suited as a snack or a hearty dinner. If desired, the salad with pork and pickles can be served not only in layers, it can be immediately mixed in a deep cup or served in the form of a slide, laid out on a serving dish.

I suggest you try a similar one.

Required ingredients:

• 0.5 – 0.6 kg. pork;
• 3 – 4 pickled cucumbers;
• 4 – 5 eggs;
• 3 potatoes;
• 1 head onions(salad);
• 100 g cheese (semi-hard);
• 1 glass of mayonnaise (sour cream);
• salt, ground black pepper to taste;
• green.

How to prepare a salad with pork and pickles:

First, cook the pork. Rinse the fillet and dry with paper towels. Boil salted water in a small saucepan and add pork. Cook the meat until fully cooked. If you want to use meat broth to make soup, then put the meat in cold water and then cook until done. The meat will release its juice and the broth will be rich, just right for soup.

While the meat is cooking, start preparing the rest of the ingredients. Onions for salad will be used raw, so take the salad variety rather than the bitter one. Peel the onion, chop into small cubes and cover with cold water. While the pork is cooking, let it stand in water. This will relieve the onion of bitterness, it will turn out more tender and pleasant, and the taste of the salad directly depends on this.

Boil the potatoes until tender, cool and peel. Boil the eggs hard and cool. Then take a coarse grater and grate the boiled potatoes and pickles into different cups. Drain the resulting liquid from the cucumbers, but do not squeeze them. Grate the cheese on a fine grater (you can use a coarse grater if desired), set aside. Divide the eggs into whites and yolks. Grate the whites on a coarse grater into a separate cup, and the yolks on a fine grater. Cool the finished boiled pork and cut into small cubes.

Then, when all the ingredients are prepared, you can start assembling the salad. Salad with pork and pickles can be assembled in layers or mixed all the products at once in a deep salad bowl. I will assemble the salad in layers, coating each layer with mayonnaise.

Place a round pan (I used a baking pan) on a serving plate. Place the first layer of pork pieces. Season it with ground black pepper and coat with mayonnaise.

Strain the onions and place on the pork - this will be the next layer. Lubricate it with mayonnaise and place a layer of grated potatoes. Season this layer with salt and spread with mayonnaise.

Top with grated pickles, mayonnaise and a layer of egg whites.

Coat the whites with mayonnaise and sprinkle with grated cheese. Now the final layer is made of grated egg yolks. I laid them out in the middle, stepping back a little from the edges (this is already my salad decor). Now the salad needs to be thoroughly cooled in the refrigerator for 1 - 2 hours.

Remove the form, decorate the salad with fresh herbs and flowers pre-cut from egg whites.

The salad with pork and pickles is ready and ready to serve.

Rarely a holiday is complete without salads, and in lately they can be safely classified as independent dishes. From fish, from seasonal vegetables, from meat - for every taste! And if you are a fan of exceptionally hearty salads, pay attention to meat ones, especially those where the main ingredient is pork.

Salad "Merchant"

One of the most delicious salads with pork, the taste of which will meet the requirements of even gourmets.

Warm salad with pork

The taste in this salad is largely based on the heat treatment of the main ingredient - pork. Baked meat will make it filling, and vegetables will add the missing lightness.

Required components:

• pork meat – 550 g;
• oil;
• bell pepper;
• sugar – 5 g;
• porcini mushrooms – 300 g;
• lemon juice – 40 ml;
• cherry – 250 g;
• vinegar - 1 tbsp. l (ideally balsamic);
• a bunch of lettuce;
• beans – 300 g (green);
• several cloves of garlic;
• oil – 65 ml.

Time spent: approximately 40 minutes (no more).

Calorie content: 160 kcal.

1. Dry the washed meat;
2. Separately mix 30 ml of olive oil, 1 tbsp. l. lemon juice and pepper and salt. Rub the pork with this mixture and leave to marinate in the refrigerator for an hour;
3. Line the pan with foil coated with cooking oil and lay out the pork meat. Cook at 200 C for an hour;
4. Wash the lettuce leaves several times and drain in a colander. The procedure is necessary to drain the water;
5. Thinly slice the washed champignons into slices;
6. Heat the oil. Fry green beans and mushrooms. Add salt and cook until tender over moderate heat or until the liquid has evaporated;
7. Remove the stem from the pepper, cut off the seeds and cut into strips;
8. Cut cherry in half;
9. To make the dressing, mix the remaining lemon juice, oil, vinegar, pressed garlic and sugar. Mix;
10. Cut the meat, ready by this time, into pieces;
11. Line a plate with salad and lightly drizzle with dressing;
12. Place the warm salad and pour over the dressing.

"Men's whim"

What is the main quality in food that men value? Of course, eat and be satisfied. This is the quality that the salad below has. It cooks quickly, so even the most amateur cook can handle the process.

Required components:

• pork meat – 220 g;
• hard cheese – 120 g;
• large onions - 2 pcs.;
• chicken eggs – 4 pcs.;
• add apple cider vinegar to taste;
• “Classic” mayonnaise - 310 g.

Time spent: 40 minutes.

Calorie content: 133 kcal.

1. Boil the pork and cut it in any convenient way: into small cubes or thin oblong slices;
2. Chop the onion into thin half rings;
3. Place the vegetable on a plate and pour vinegar over it;
4. Leave the onion to marinate for 15 minutes. Drain the liquid and squeeze out the ingredient well;
5. Boil the eggs using the “hard-boiled” method, cool and grate;
6. Grate the cheese as well;
7. Take a wide salad bowl and lay out layers according to the following order:

• onions - mayonnaise;
• pork - mayonnaise;
• eggs;

Salad with boiled pork and cucumbers

This recipe will appeal to lovers of salty foods, because the salad uses pickled cucumbers. Garlic is responsible for the aroma, and beneficial properties– walnuts.

Required components:

• boiled pork – 550 g;
• pickles – 8 pcs.;
• a couple of cloves of garlic;
• eggs – 4 pcs. (hard boil);
• add mayonnaise and salt to taste;
• walnuts (peeled) - 1 cup.

Time spent: 25 minutes.

Calorie content: 150 kcal.

1. Separate the pork into fibers and then chop it with a knife;
2. Place the meat ingredient on a salad bowl and coat with a thin layer of mayonnaise;
3. Peel the cucumbers from seeds and peel, cut into thin strips and mix with pressed garlic. Place on meat and brush with mayonnaise;
4. Grate the eggs and mix them with mayonnaise;
5. Repeat the process until you run out of ingredients;
6. You need to add salt at your own discretion.

Decorate the finished salad with finely chopped nuts, which must be fried in advance in a dry frying pan.

Salad with mushrooms and pork

A light festive salad with pork that will give you a spring mood. Its taste will be airy, since it does not contain any refined ingredients. But there is a successful combination of traditional products, so the result will be excellent.

Required components:

• pork meat – 200 g;
• eggs – 3 pcs.;
• champignons or other porcini mushrooms – 400 g;
• oil – 35 ml;
• salt and pepper;
• hard cheese – 130 g;
• chopped greens;
• “Classic” mayonnaise – 150 g.

Time spent: 20 minutes.

Calorie content: 169 kcal.

1. Boil the meat and cut into slices;
2. Boil the eggs “hard-boiled” and separate the yolks and whites from each other. Grate into separate bowls;
3. Also grate the cheese;
4. Cut the mushrooms into strips and fry, not forgetting to add salt and pepper;
5. Arrange the salad layers in the following order:

• mushrooms - mayonnaise;
• cheese - mayonnaise;
• pork - mayonnaise;
• protein - mayonnaise;
• Cover the salad with herbs and arrange the yolks in the form of flowers.

Salad with Korean carrots and meat

Another simple recipe, where Korean carrots add a spicy note.

Required components:

• pork meat – 550 g;
• pickled cucumbers – 3 pcs;
• hard cheese – 200 g;
• mayonnaise for layering;
• Korean carrots – 200 g;
• bulb;
• chicken eggs – 3 pcs.

Time spent: 30 minutes.

Calorie content: 171 kcal.

1. Grind the meat into strips;
2. Scald the onion cut into half rings with boiling water to remove the bitterness from the ingredient;
3. Grate the eggs and cut the cucumbers into strips;
4. The salad is laid out in layers according to the following order:

• pork - mayonnaise;
• onion - mayonnaise;
• cucumbers - mayonnaise;
• eggs;
• Korean carrots.

"Latvian"

The recipe can be modernized according to your own taste preferences.

Required components:

• pork pulp – 150 g;
• medium potato tubers – 3 pcs.;
• ripe tomato;
• pickled cucumbers – 2 pcs.;
• salad;
• apple;
• parsley;
• herring – 60 g;
• low-fat sour cream – 210 g;
• vinegar with mustard;
• horseradish – 40 g;
• eggs – 2 pcs (hard-boiled).

Cooking time: 55 minutes.

Calorie content: 100 kcal.

1. Boil pork and potatoes. Once cooled, cut both ingredients into cubes;
2. Add chopped eggs and herring to them;
3. Remove the peel from the apples and cut into cubes;
4. Add to ingredients and stir;
5. For the dressing, mix vinegar, horseradish, mustard and sour cream;
6. Season the salad with the resulting sauce.

"Gourmet"

If you are looking for a festive salad option, then take note of this recipe.

Required components:

• boiled pork – 150 g;
• cognac – 10 ml;
• broth in which the meat was cooked - 3 tbsp. l;
• soy sauce – 5 ml;
• long cucumber;
• oil – 35 ml;
• eggs – 2 pcs. (boil) + 1 fresh yolk;
• peeled pistachios – 150 g;
• a pinch of allspice;
• a bunch of greenery of your choice.

Cooking time: up to 45 minutes.

Number of calories: 260 kcal.

1. First you need to prepare the sauce so that while preparing the ingredients it has time to brew;
2. Mix cognac, egg yolk, broth, soy sauce, butter and allspice. Beat everything thoroughly until smooth;
3. Using a small mold, cut out flowers from the whites and finely chop the remainder;
4. Peel the cucumber and cut into strips together with the pork;
5. Grind the greens with nuts in a blender;
6. Cover the dish with salad, lay out the pork and pour the sauce over the ingredient;
7. Completely cover the meat with cucumber and also season with sauce;
8. Next, distribute the crushed eggs, which should be lightly sprinkled with dressing;
9. The final layer will be nuts and herbs.

The surface of the finished salad is decorated with white flowers.

"Do-Re-Mi"

Where the name came from is unknown, but this does not change the fact that it has a lot of benefits.

Required components:

• potato tubers – 3 pcs.;
• pickled cucumber;
• fresh cilantro;
• pork meat – 250 g;
• a pinch of ground red pepper;
• “Classic” mayonnaise – 220 g;
• half a lemon.

Cooking time: up to 40 minutes.

Number of calories: 245 kcal.

1. Boil pork and potatoes in slightly salted liquid;
2. While the previous ingredients are cooling, cut the cucumber into strips;
3. It is also necessary to cut the cooled components into strips;
4. To prepare the sauce, mix lemon juice with mayonnaise and red pepper. Whisk;
5. Season the ingredients with the prepared sauce and place the salad on a plate;
6. Top with cilantro sprigs.

Bon appetit!

Ingredients:

• Pork (piece without fat) - 0.5 kg.
• Red beans - 1 can.
• Cheese - 200 grams.
• Tomatoes - 2 pcs.
• Cucumber - 1 pc.
• Garlic.
• Spices (black pepper, paprika).
• Salt.
• Mayonnaise.

Why pork?

Pork salad is a wonderful hearty appetizer with a delicate taste that can be prepared for any occasion. Among all types of meat, pork is soft, juicy and quick to cook.

Some unfairly consider it too fatty and harmful to health; disputes on this issue do not subside both among ordinary people and between nutritionists. But is the devil as terrible as he is painted? Pork is quite high in calories (142-257 kcal per 100 grams depending on the part of the carcass), but its fat is much less dangerous for the heart and blood vessels than, for example, beef.

A piece of meat without fat contains less fat than chicken of the same weight. Pork is easily digestible and contains the most B vitamins, compared to other types of meat, and is extremely rich in protein, therefore indispensable for muscle development. This meat also contains a lot of iron and zinc.

Salads with pork are not prepared so often, but every housewife should try them at least once. Such snacks are especially good during feasts; you quickly get enough of them; the meat has a pleasant sweetish taste that harmonizes perfectly with many ingredients.

Delicious salad with pork can be supplemented with fresh or boiled vegetables, mushrooms, juicy herbs, cheese, eggs, fruits and even other types of meat. A warm salad with grilled pork, green lettuce, tomatoes, sweet peppers, seasoned with sweet and sour sauce can replace a whole lunch or dinner without leaving a feeling of heaviness.

For the holiday table, you can prepare a layered salad with pork, and if time is running out, simply mix the ingredients, effectively decorating them with herbs. Salads with pork and fresh vegetables: cucumbers, tomatoes, celery, etc.

There are a lot of recipes for salads with pork, among them everyone will definitely find something to suit their taste, it’s not for nothing that this meat is so popular. And you can add it to a dish in almost any form: boiled or fried, smoked or baked in the oven.

Preparation

Among the recipes for delicious salads with pork, “Kupechesky” especially stands out. It owes such a loud name to the abundance of ingredients that make the taste of the dish multifaceted and unforgettable. The hearty and tasty “Merchant” salad with pork is very easy to prepare, and on the festive table it will not leave a single chance for competitors, all guests will be satisfied.

1. You should cook the pork in advance. To do this, place a piece of lean meat in boiling salted water, bring to a boil and cook for about 1.5 hours. Cool the meat directly in the broth so that it retains its juiciness. Cut the cooled meat into cubes.
2. Peel the tomatoes from seeds and also cut into cubes. Do the same with the cucumber.
3. Grate the cheese on a coarse grater or cut into thin strips.
4. Combine all the ingredients in a deep salad bowl, add beans, from which all the liquid has been drained in advance.
5. Mix mayonnaise dressing, adding crushed garlic and spices. Add it to the salad and mix everything.
6. Boiled pork can be replaced with smoked pork, and the salad itself can be made with fresh or pickled onions, garnishing everything with sprigs of fresh herbs.

Recipe No. 2 for “Merchant” salad with pork includes ingredients such as pineapple, champignons and cheese. Boiled or smoked meat with cheese should be cut into thin strips, pineapples into cubes, and mushrooms into slices. Mix everything, add salt and season with mayonnaise.

This pork salad can be prepared with any mushrooms: fried white mushrooms, pickled honey mushrooms, etc. If smoked meat is used, then boiled chicken fillet can be added to it.

Merchant salad with pork can be made with pickles, eggs and green peas, complementing the appetizer with boiled carrots, fried mushrooms and cheese. Egg pancakes cut into thin strips will help make the dish more satisfying.

Options

Thanks to recipes with photos, a delicious pork salad can be made with anything. For example, layered salad with smoked meats, cheese and prunes. The layers go in this order: fried onions, slices of smoked pork, chopped boiled eggs, pickled cucumbers, grated cheese and fried carrots mixed with crushed garlic. Coat all layers generously with mayonnaise, and place chopped prunes on top.

An unusual bright salad with pork, cheese and beets will decorate any feast. Cut the boiled meat into cubes, mix with crushed garlic and mayonnaise, and place on a flat dish. Spread the grated cheese in the next layer, place chopped boiled eggs on it, and make a mayonnaise mesh. The next layers are boiled carrots and beets, grated on a medium grater. Sprinkle beets coated with mayonnaise generously with walnut kernels.

Many recipes with photos involve preparing salads with pork and mushrooms. It doesn’t have to be a dense dish seasoned with mayonnaise. An excellent option for every day is made from pork fried in soy sauce and vegetable oil, cut into thin pieces. You can add chopped garlic and a couple of spoons of sweet and sour sauce to the meat.

Fry chopped mushrooms in the sauce left over from frying the meat. Fresh cucumbers and cut white radish into thin strips, mix with meat and mushrooms, sprinkle with sesame seeds fried in a dry frying pan, seasoning everything with soy sauce. Such salads with pork are best served in portions, as in the photo, effectively arranging the ingredients on the plate.

A good addition to a salad with pork would be Korean carrots or other pickled vegetables, such as hot peppers, cucumbers, sauerkraut, etc.

The salad will appeal to almost all lovers of holiday dishes, largely due to its interesting flavor combination. To prepare it you will need pork tenderloin, a bunch of white seedless grapes, a few cloves of garlic, a little butter and sunflower oil, soy sauce, liquid honey, a medium-sized ripe lemon, a few walnuts, a couple of bunches of fresh dill and parsley, as well as salt. ground black pepper and other spices - according to the taste preferences of the cook.

Ingredients:

• pork – 500 g.
• white grapes without bones (raisin) - 500-600g.
• garlic - 3-4 cloves
• butter - 2-3 tbsp. l.
• sunflower or olive oil; - 4-5 tbsp. l.
• soy sauce - 2-3 tbsp. l.
• liquid honey - 2-3 tbsp. l.
• lemon - 1 pc.
• walnuts - 7-8 pcs.
• fresh dill and parsley - 1-2 bunches
• salt, ground black pepper - to taste

Cooking recipe:

2. Peel a few cloves of garlic and cut into thin slices.

3. In a heated frying pan, melt a little butter, in which you need to fry the meat and garlic until the meat is completely cooked.

4. Fry over high heat, remembering to stir.

5. Before turning off the heat, salt and pepper the meat (to taste) and cover with a lid.

6. Grate the lemon zest on a fine grater, place it in a separate container, then add soy sauce, liquid honey and a few pinches of salt and pepper, mix until smooth.

7. In a separate pan, sauté the sorted seedless white grapes and honey-lemon dressing until the grapes are glazed.

8. Peel a few walnuts, crush them and add them to the frying pan with the grapes and fry for 1-2 minutes, stirring continuously.

9. Place the prepared ingredients in a beautiful salad bowl, mix thoroughly, add salt and pepper to taste, garnish with whole parsley leaves and leave to steep for 20-30 minutes, then serve.

An interesting and unusual, extremely tasty, healthy and nutritious salad is ready! Bon appetit everyone!

"General's" meat salad

Ingredients:

• 250-300 grams of pork tenderloin;
• 150-200 grams of hard cheese;
• 2-3 pcs. carrots;
• 3-4 pcs. chicken eggs;
• large beets;
• 2-3 cloves of garlic;
• 2-4 pcs. walnuts;
• sunflower oil;
• “Delicacy” mayonnaise;
• salt, ground black pepper - according to taste preferences

Step by step recipe:

2. Rinse and peel the carrots, then add boiling water and cook for 20-30 minutes in lightly salted water, adding a pinch of sugar. Cool the finished boiled carrots, then grate them on a medium or coarse grater. You can also grate it on a Korean carrot grater.

3. Wash the beets from dirt, then pour in a large amount of boiling water and cook for 45-60 minutes. Do not salt the water. Cool the boiled beets, peel them and grate them on a medium grater. It is advisable to add a pinch of salt and ground black pepper to the beets.

4. Peel the walnuts and lightly fry them in a dry frying pan, then grind them in a blender.

5. Rinse the meat fillet under cold water and cut into medium-sized cubes, then fry them in a small amount of vegetable oil in a heated frying pan, adding a little pepper, salt and finely chopped garlic. Cool the fried meat and place in a deep salad bowl.

6. Cover the fried meat with a layer of mayonnaise, then grate the hard cheese on a medium grater. Place eggs in a third layer, followed by carrots as the next layer. After the carrots, add boiled grated beets and coat with mayonnaise. Chopped walnuts are the last layer of this salad. Leave the finished salad at room temperature for 30-40 minutes so that the salad layers are soaked.

7. Garnish the salad with your favorite herbs and grated cheese just before serving. A delicious and nutritious meat salad is ready! Bon appetit everyone!

Festive meat salad “Shabu-shabu”

Thai national Shabu-shabu salad- an interesting, extraordinary and tasty salad that comes from original Asian cuisine. To prepare this salad you need to have the following products: some dried squid meat, fresh pork, a few cherry tomatoes, a couple of cloves of garlic, several types of sauces (sweet “Chili” and “Thai for fish”), a medium-sized purple onion, a bunch of green lettuce leaves , dried chili pepper and ground black pepper, lime juice, as well as several bunches of greens, sugar, salt and seasonings - according to taste preferences.

Ingredients:

• 350-400 grams of pork meat, preferably without fat;
• 200-250 grams of cherry tomatoes;
• 50-100 grams of dried squid meat;
• 2-3 pcs. medium-sized purple bulbs;
• 2-3 pcs. garlic cloves;
• refined sunflower and sesame oil;
• natural or concentrated lime juice;
• sweet chili sauce and Thai fish sauce;
• dried chili pepper and ground black pepper;
• dill, parsley and cilantro;
• sugar, salt, spices - to taste.

Cooking recipe:

2. Peel the onion, then cut into slices, sprinkle with sugar and sprinkle with natural or concentrated lime juice and leave for 20-30 minutes for the onion to marinate.

3. Chop the dried squid meat thoroughly. Peel a few cloves of garlic and finely chop. Cut off the stem of dried red chili and then chop it thoroughly.

4. Place the sliced ​​meat slices into continuously boiling, (lightly salted if desired) water for a few seconds (until the slices change color), then allow the pork to cool and place in one dish.

5. Mix sesame and sunflower oil, then heat the mixture in a frying pan. Fry the garlic and pepper until a characteristic aroma appears. Add fried garlic and pepper to the pickled onions. Add squid and a mixture of sauces there. Add the cooled prepared meat slices to the rest of the salad ingredients.

6. Wash the cherry tomatoes thoroughly and cut them in half. If desired, add sweet bell pepper cut into thin strips.

7. Wash the lettuce leaves and then place them on a flat dish. Place the finished salad on lettuce leaves, then sprinkle with finely chopped herbs and decorate the sides with cherry tomatoes. Serve the salad slightly chilled. Bon appetit everyone!

Simple meat salad "Snack"

Ingredients:

• 50-100 grams of pork ears;
• 150-200 grams of potatoes;
• 2-3 pcs. red onion;
• 15-20 pcs. quail eggs;
• small white radish (daikon);
• 1.5 cans of canned beans;
• 1-2 bunches of green salad leaves;
• 1-2 bunches of greens (parsley, dill, cilantro);
• 1-2 bunches of young green onions;
• 1-2 tbsp. l. wine vinegar;
• 3-4 tbsp. l. olive oil;
• salt, ground black pepper, spices - to taste.

Recipe:

2. Rinse the potato tubers thoroughly, then boil them in their skins until ready, then cool, remove the skins and cut into small cubes.

3. Boil quail eggs hard-boiled, then drain the boiling water and add cold water for 2-3 minutes. After the eggs have cooled, remove the shells and cut them in half.

4. Peel several heads of red onion, then cut into small rings (or half rings). Place the chopped onion in a small container and marinate in a mixture of sugar and vinegar for 2-3 hours, then drain the marinade and squeeze out the finished onion.

5. Rinse the parsley, dill and cilantro thoroughly, separate the cilantro from the branches. Cut the washed greens into small pieces. Place the canned beans in a colander and wait until all the liquid has drained, then rinse the beans thoroughly under cold running water.

6. Wash and peel the daikon, then cut into thin strips or grate on a coarse grater or a Korean carrot grater.

7. Cut the boiled pork ears into small pieces or cubes (as desired).

8. Mix the prepared salad ingredients in a deep bowl or salad bowl, sprinkle generously with finely chopped herbs. Add a few pinches of salt and ground black pepper to taste, then mix thoroughly again.

9. Cover the bottom of a flat salad bowl with green lettuce leaves, on which to place the finished salad. Before serving, garnish with quail eggs and sprinkle with the remaining finely chopped herbs and young green onions. Bon appetit everyone!

We were lucky to be among the guests at a real village wedding! We had a lot of fun! It felt like we were back in the dashing nineties! Firstly, this event was celebrated not in a cafe, as is now customary, but at home, in a hut specially built for this purpose, which was a huge tent with tables and benches inside. Secondly, almost all local residents were invited to visit. Restless cooks, racing with each other, rushed from the kitchen to the tent, bringing more and more new dishes, which were already standing on tables in two tiers. It’s impossible to even count what was there! How delicious it is! “This is our signature salad, it is prepared for all events, in every home,” the woman sitting next to me whispered in my ear. “You should definitely try it,” she added, which is exactly what we did. I’ll be honest: the salad is so tasty that it’s very difficult to stop eating it, and besides, all the necessary products for its preparation are almost always on hand in every home. Interested? In that case, come in and help yourself!