Tbilisi salad with pork

8 servings
12 hours

Rinse the red beans. Then soak it, a bay of clean cool water, for 8-10 hours or all night. After that, drain all the water and transfer the beans to a saucepan. Pour half the water into the pan and place it on the stove. Bring the water in the pan to a boil, salt the legumes to taste and simmer for an hour and a half until soft. Then drain and cool the beans. At the same time, cook meat. Rinse the pork fillet under running water and wipe dry with paper towels. Put it in a saucepan and pour with the remaining clean cool water. Put the pan on the stove and boil the water. Then salt the water to taste, put the bay leaf and allspice and cook the pork until cooked completely over low heat, covered with a lid, for 40-60 minutes, depending on the state of the meat. Once the pork is ready, transfer it to a plate, cool and cut into small cubes. Rinse the bell pepper, cut off the stalk and remove the internal seeds and membranes. Cut the rest of the pepper flesh into thin strips. Also wash, clean and finely chop the spicy capsicum. Peel garlic and red onions and rinse. Finely chop garlic with a knife. Shred the onion in half rings and put it in a deep plate. Sprinkle the onion with sugar and drizzle with table vinegar. Then take the rings with your hands and grind it to slightly marinate. Rinse the fresh cilantro greens and dry. Then finely cut. Fold boiled pork, red beans, bell peppers, hot peppers, pickled red onions, crushed garlic and cilantro into a large salad bowl. Mix all the products, salt and pepper to taste, sprinkle with suneli hops and mix again. In a separate container, mix olive oil and wine vinegar and pour this mixture over the salad. Sprinkle the salad with chopped walnuts before serving. Enjoy your meal!