Hello! Today cook delicious and easy salad with roast pork, raw carrots and potatoes... I must say that to prepare this salad is easy, but for a long time!!! But it's worth it, I regaled my colleagues this salad, no one refused, they did all eat, and not one spoonful... As a result, the salad bowl was quickly emptied.
I already wrote that the use of pork, but take and chicken, and beef. Chicken salad ready soon! The number of all products can be varied - something to put a little more, something smaller ...
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To make this salad, I took:
Half a kilo of pork (loin, without fat)
2 large carrots
3 onions
Two large potatoes
5 garlic cloves (small)
For marinating meat:
Two tablespoons of vinegar
Per 1/2 hour. tablespoons of salt and black pepper
And: oil for frying
First you need to marinate the meat for this cut it into cubes - as ase, put in a bowl, pour the vinegar, put salt and pepper, stir and leave for some time to marinate. I marinated pork for 1 hour, enough for chicken and 30 minutes.
And only after the meat promarinuetsya, prepare vegetables (all done very quickly).
But before you start, in a pan, pour about 2 liters of water and put on fire.
Onions cut into half rings, carrot rub on "grater in Korean," and at the same grater three raw potatoes, do it at the very least, that it had become dark.
When the vegetables are ready, on a plate already boils water. Laying grated potatoes in water, add a teaspoon of salt and pour two tablespoons vinegar. Cook until done, about 5 minutes, then pour into a colander to water glass.
At the same time, until cooked potatoes, side by side on the burner you can put the pan, pour 30 ml of oil and start frying the meat. Fry the meat until done, too, how to check - on a sample!
After roasting shift the meat in any bowl, and in the same pan put the chopped onion, fry until soft.
The grated carrots add half a teaspoon of salt, a teaspoon of sugar, a little black pepper and rub the hands thoroughly, carrot juice should be put. If the juice is too much, we merge it.
Now that you have prepared all the ingredients for the salad ...
Fold them into a bowl, squeezing through chesnokodavku peeled garlic cloves ...
... And stirred ... In addition to garlic, I do not add anything more to refuel quite enough of the oil in which to fry the meat and onions, but you can add some fresh herbs - though it is to your taste! Salad definitely need to put a few hours in the fridge, so he insisted. Good appetite!
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