Quick and delicious salad from cabbage and pork. A similar salad is prepared by the Koreans, apparently our housewives have them and spied on this delicious recipe. Indeed, it is very fast in cooking dish, and even without a special culinary experience, it is easy to prepare.
Pork, choose a low-fat, suitable shoulder, loin. It is better to cut the fat, in this recipe it is somewhat inappropriate.
You can simply chop the early cabbage, and I advise you to chop the winter cabbage finely, sprinkle it with salt and carefully rub it with your hands so that the juice stands out. So the cabbage will be soft.
- Cooking time: 25 minutes
- Servings: 3-4
Ingredients for Cabbage and Pork Salad
- 300 g pork shoulder;
- 1 sweet onion;
- 30 g of tomato paste;
- 1 sweet red pepper;
- 1 long-fruited cucumber;
- 300 g 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 cooking cabbage and pork salad
With meat, we cut films, tendons, tendons and thick layers of fat, if any. Cut the pork in small pieces across the grain. Sliced meat pour a tablespoon of olive oil.
Pour a tablespoon of olive oil into the pan, put the chopped meat. Fry for 5-7 minutes on high heat, then mix, add sweet onion cut into thin half-rings.
Fry meat with onions, add thick tomato paste, mix. Tomato paste can be replaced with thick and spicy ketchup.
The pod of fleshy red pepper is cut in half, remove the seeds, cut the pulp into strips. Add the chopped peppers to the pan, cook everything together on high heat for 3 minutes, salt to taste, pepper, remove the pan from the heat.
Long-fruit cucumber cut into thin strips, put in a deep bowl. If the cucumber skin is coarse and the seeds are large, I advise you to peel the vegetable from the seeds and skin.
Cabbage cut into strips with a width of about half a centimeter, add to a bowl to the cucumber. Cherry tomatoes cut in half, add to chopped vegetables.
Now we put warm meat in a bowl along with the juices and butter 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 the one indicated in the recipe. If the vinegar is very concentrated and thick, then two tablespoons will even be too much.
Season with cabbage and pork salad - add finely chopped greens (cilantro or parsley), pepper with freshly ground black pepper, salt to taste. Butter seasoning is not necessary, 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 a while. Of course, we are not talking about days, but for a few hours the salad will surely endure and will even become more delicious.