“Country” meat salad is a cold meat snack that you can feed a big company. The most attractive thing about this dish is the cooking process, which takes almost no time. The village people are busy, they don’t like to spend time on empty kitchen crush, but they know how to cook delicious food. In general, everything is simple - put the meat on the stove and go about your business, then cut everything, seasoned it and put it in the fridge for a day. This is an important point, “Country” meat salad should be infused, so cook it on the eve of the feast.
- Cooking time: 2 hours 30 minutes
- Servings: 8
Ingredients for “Country” meat salad
- 2 kg of pork;
- 180 g onions;
- 100 g leek;
- 170 g of red sweet pepper;
- 120 ml of vinegar;
- 60 g of granulated sugar;
- 12 g of salt;
- 150 ml of sunflower oil;
- dried green chili;
- ground paprika, black pepper;
- salt, seasonings, roots and spices for broth.
Method of cooking meat salad “Rustic”
Put a whole piece of boneless pork, but with skin and a thin layer of lard, put in a deep pan, pour 3-4 liters of cold water, salt to taste. Add seasonings and spices, which are usually put in broth - a few cloves of garlic, parsley root, 2-3 bay leaves, black pepper, onion with husks. Cook meat on low heat for about 1 hour or a little more, depending on the thickness of the piece.
Cool the finished pork in the broth completely, put the cooled piece of meat on the board.
Cut off the skin and fat, cut the meat into large cubes, the pieces should be about 2x2 centimeters or a little less.
Fat with skin is also cut into cubes. It is not necessary to add all the fat and skin, 150-200 g is enough for a salad.
Mix the chopped ingredients.
For the marinade, chop the small onion heads into rings. We remove green leaves from the leek stem, wash them thoroughly (sometimes there is soil between the leaves). Light portion of leek cut into thin rings. We clean the sweet red pepper from the seeds, wash it under the tap, cut the flesh into small cubes.
Mix onion, pepper and leek in a bowl.
Pour vinegar and about 100 ml of cold boiled water into a bowl of vegetables. Vinegar is suitable apple or wine. I insist on ordinary apple cider vinegar with chili pepper, lavrushka, cloves and coriander - it turns out flavored vinegar.
Pour sugar and salt, grind the mixture by hand, mix thoroughly.
Add dried green chili, ground paprika and black pepper.
Pouring sunflower oil. Since the salad is rustic, take unrefined sunflower oil with the smell of seeds, it will be useful.
Leave the marinade for 10-15 minutes to melt the grains of sugar and salt.
Mix the sliced meat with marinade, close the bowl with cling film and remove the meat salad on the bottom shelf of the refrigerator for a day.
Serving “Country” meat salad to the table cold, it would be good to bake home-made rye bread with a black crispy crust.
This meat salad can be made not only from pork. Veal, beef and lamb are also suitable for this recipe.
Meat salad “Country” is ready. Enjoy your meal!
