Cabbage and pork salad - quick and delicious
A quick and delicious salad of cabbage and pork. Indeed, it is a very quick dish to prepare, and even without any special culinary experience, it is easy to prepare.
Choose lean pork, a scapula, sirloin will do. It is better to cut fat, in this recipe it is somewhat inappropriate.
You can simply chop the early cabbage, and I advise you to chop the winter cabbage thinly, sprinkle with salt a little and rub it thoroughly with your hands to make the juice stand out. So the cabbage will become soft.
- Time for preparing: 25 minutes
- Servings Per Container: 3-4
Ingredients for Coleslaw and Pork Salad
- 300 g of pork shoulder;
- 1 sweet onion;
- 30 g of tomato paste;
- 1 sweet red pepper;
- 1 long-fruit cucumber;
- 300 g of fresh cabbage;
- 5-7 cherry tomato;
- 2 tablespoons of balsamic vinegar;
- 2 tablespoons of olive oil;
- a bunch of parsley or cilantro, salt, pepper.
A method of preparing a salad of cabbage and pork
With meat we cut films, veins, tendons and thick layers of fat, if any. Cut the pork into small pieces across the fibers. Pour chopped meat with a tablespoon of olive oil.
Pour a tablespoon of olive oil into the pan, put the chopped meat. Fry for 5-7 minutes over high heat, then mix, add sweet onion, cut into thin half rings.
Fry the meat with onions, add a thick tomato paste, mix. Tomato paste can be replaced with thick and sharp ketchup.
Cut the pod of fleshy red pepper in half, remove the seeds, cut the flesh into strips. Add chopped pepper to the pan, cook everything together over high heat for 3 minutes, add salt to taste, pepper, remove the pan from the heat.
We cut the long-fruit cucumber into thin strips, put in a deep bowl. If the cucumber peel is rough and the seeds are large, then I advise you to peel the vegetable from the seeds and peel.
We cut the cabbage in strips about half a centimeter wide, add to the bowl to the cucumber.
Cut the cherry tomatoes in half, add to the chopped vegetables.
Now put the warm meat in a bowl along with the juices and oil in which it was cooked.
Add balsamic vinegar. The amount of vinegar is individual, it depends on its taste and strength, therefore, it may differ from that indicated in the recipe. If vinegar is very concentrated and thick, then two tablespoons will even be a bit too much.
Season the cabbage and pork salad - add finely chopped greens (cilantro or parsley), pepper with freshly ground black pepper, salt to taste. You don’t need to season with oil, it is quite enough in meat sauce.
We mix the ingredients and you can immediately serve the dish on the table. Enjoy your meal!
By the way, like many Korean recipes, cabbage and pork salad can be stored in the refrigerator for some time. Of course, we are not talking about the days, but for several hours the salad will withstand and even become tastier from this.