Salad merchant classic with pork

4 servings
1 hour

Prepare the necessary ingredients for the salad. Pork is best used not very fatty. It could be a clipping, a ham. I have a loin without a bone.

Pre-boil the pork in salted water until cooked. Chill the meat and cut into strips or small cubes. If you boil pork from the evening to make a salad the next morning, then I advise you not to take the finished meat out of the broth. So it will keep juicy. If you have an electric stove, then after 1 hour of cooking, you can leave the meat in a saucepan on a cooling stove for the night. The meat will just reach readiness and gradually cool down.

Drain the liquid from the canned peas. Tip the polka dots into a colander and dry.

Peel the onion and cut into small cubes.

Add the sugar, a pinch of salt and vinegar to the chopped onion. Stir and leave the onions to marinate for 25-30 minutes. Then drain the vinegar from the pickled onions. Instead of onions, you can use sweet red onions. It does not need to be additionally marinated in vinegar.

Boil the eggs hard-boiled, chill and peel. Then cut into small cubes.

Peel and grate the carrots.

In a frying pan, heat a little vegetable oil (2 tbsp), lay out the carrots and fry, stirring, about 7 minutes until soft. If the carrot is young, then less time will be needed to fry, or even you can use fresh carrots at all - the salad will turn out to be less high-calorie, but just as juicy. Chill the fried carrots.

In a salad bowl, combine pickled onions, canned peas, eggs, boiled meat and carrots.

Salt the salad, pepper and season with mayonnaise. Mix everything well.

Let the salad stand for 20 minutes in the fridge before serving. Enjoy your meal!