Rustic pork wedding salad with onions

4 servings
12 hours

How to make a country wedding salad? Prepare all the necessary ingredients. Choose pork not fatty, without bones and veins. If the meat is frozen, put it on the bottom shelf of the refrigerator and in no case defrost in warm water or microwave. This will ruin the structure and taste of the meat.

Pour water into a saucepan, put the meat washed in cold water. Bring to a boil over medium heat and salt a little. Lower the heat and cook for 35-40 minutes, removing the foam. The meat should be cooked, but remain dense. The main thing is not to digest it, otherwise you will not be able to cut it later. Cool it in the broth or transfer the meat to a bag, tie and leave until completely cooled, so it will not covet. Cut it into strips about one centimeter thick.

Fold the cut meat into a bowl and add the onion, cut into thin rings.

For the marinade, combine the boiled, cold water and vinegar, add the sugar. You can take any vinegar, I prefer grape.

Put salt in the marinade. Take a large salt, as you can easily salt it with small salt.

Pour vegetable oil into the marinade. The main thing is to be refined, otherwise it will interrupt all tastes, ordinary or olive oil is perfect. If desired, you can add a little chilli.

Pour the marinade into a bowl with the meat and onions, mix. Close and place in the cold for 10 hours, sometimes stirring.

Cut the parsley and add to the salad, mix. It can be added immediately at the start of pickling, but the greens won't look very appetising, so I prefer to add before serving. Transfer the salad to a plate and garnish. These are usually just bulb onion rings, but then the salad will look too faded. So I decorated with rings of red onion and added a little cranberry berries. They complemented the salad perfectly.

Enjoy your meal.