pork - 300 gr
salt - 1/3 tsp
black pepper
spices for meat - ½ tsp
granulated garlic - ½ tsp
French mustard beans – ½ tsp
olive oil - 1 tbsp
potatoes - 3 pcs
eggs - 3 pcs
carrots - 1 pc
canned peas - ½ can
green onions - several stalks
pickled cucumbers - 3 pcs
mayonnaise - 6-8 tbsp
pomegranate seeds for decoration
Method
To prepare this delicious salad we need 300 g of pork.
Salt the pork, I add a third of a teaspoon of salt, and pepper to taste and optional.
Add half a teaspoon of spices to the meat, half a teaspoon of granulated garlic, half a teaspoon of French mustard grains, and one tablespoon of olive oil.
Mix well and leave to marinate for one hour.
Then we transfer the meat into a baking dish, cover with foil, and place in the oven preheated to 180° for 45-50 minutes, check your oven.
Then cool the meat.
Boil the potatoes until tender in their skins, peel, and grate on a coarse grater.
Place the cooking ring in a serving dish.
The first layer will be potatoes, distributed evenly.
Salt and pepper the potatoes.
Add two tablespoons of mayonnaise.
The next layer is canned green peas, evenly distributed.
Cut the pork into small cubes.
Place a third layer on the salad.
Now chop up a few stalks of green onions.
Place it on the meat and pour two tablespoons of mayonnaise over it.
Boil three chicken eggs hard, peel, and grate on a coarse grater.
Place on salad and distribute evenly.
Add two tablespoons of mayonnaise.
In the next layer, cut the pickled cucumbers into small cubes, and squeeze out excess moisture so that the salad does not drip.
Place on salad, pour two tablespoons of mayonnaise.
Boil one carrot until tender, peel, and grate on a coarse grater.
Place the carrots on the salad, distribute them evenly, and lightly compact the salad.
Place the salad in the refrigerator to steep for 1 hour.
Then we remove the culinary ring and decorate the salad.
We draw a net with mayonnaise, lay out green peas and pomegranate seeds.