Rustic meat salad with pork in a marinade of herbs is a rather ancient dish that the villagers usually prepared for the holiday table. If you had a chance to visit a rural wedding, then there this salad in the menu was necessarily with a high degree of probability. I didn’t cook anything simpler, however there are a few nuances that I want to share. Firstly, one day before cooking, boil the pork, cool the meat first in the broth, then remove and transfer it to the fridge. The next day, cook a rustic salad, and leave to marinate it overnight. Thus, you need to start cooking this snack 2 days before the feast.
Secondly, if fennel does not grow in your garden, look at the market, you can replace it with dill only as a last resort, the same goes for lovage. Thirdly - vinegar and marinade. Vinegar is needed quality - you will not regret, and as for the marinade, I advise you to try it, despite the recommendations of the recipe. Tastes are different for everyone - someone is sour, someone is sweet, so try and adjust the taste to suit your preferences.
- Cooking time: 8 hours
- Servings: 6
Ingredients for Country Meat Salad Marinated Herbs
- 600 g of boiled pork;
- 2 medium red bulbs;
- 1 pod of bitter pepper;
- 1 bunch of fennel;
- 1 bunch of lovage;
- 2 tablespoons of apple cider vinegar;
- 1 tablespoon of granulated sugar;
- 1/2 tsp of table salt;
- 100 ml of spring water;
- 1 teaspoon ground black pepper;
- 1 teaspoon oregano.
Method of cooking rustic meat salad in herb marinade
Boiled pork chop coarsely. I advise you to cook a rustic salad of chilled boiled meat with thin fat and skin, if the pork is cooked properly, it is incredibly tasty.
Take a deep bowl, put the sliced meat in it.
We cut the red sweet onions for the rustic salad with not very thin rings, send them to the bowl.
Next, take a large pod of bitter red pepper. Pepper should be just bitter, not burning! Stretch the pod with your hands so that the seeds move away from the walls, cut off the top, shake out the seeds. Pepper cut into rings, add to meat and onions. Now we take a small bunch of fennel, cut off the thin twigs from the stems. Chop the greens finely, pour in a bowl.
We treat a small bunch of lovage in the same way as fennel, add to the rest of the ingredients.
Making marinade. Mix in a bowl cold spring or boiled water with apple cider vinegar, salt, sugar, ground black pepper and oregano. Stir the marinade until the grains of salt and sugar are completely dissolved.
Fill the meat with vegetables with marinade, mix well. Put a plate on top, load on a plate and put everything in the fridge on the bottom shelf. We leave our rustic meat salad to marinate for 8 hours, better for the night.
Serve cold, with a slice of fresh rye bread. It is incredibly tasty! Enjoy your meal.
The ancient combination of products in a rustic meat salad in a herb marinade is so perfect that even after consuming a huge portion of lettuce, no problems with digestion were noticed by any family member.
