Bulgarian Salad (with Pork)

Last Updated on August 6, 2024

Salad made from a mixture of roasted meat, lentils, onions, peppers and spicy marinade.

Ingredients:

Range per 1 kg: 400 g boneless pork shoulder 250 g sterilised elk with brine 200 g onion 150 g peppers sterilised without brine 100 g tomato puree 70 g oil 25 g red wine 10 g Worcestershire sauce 10 g vinegar 10 g salt 8 g of garlic 5 g sugar 1 g wild spices

Procedure:

1. Pre-cook the pork until tender
2. Cut the cold meat into smaller cubes, add the diced peppers and vegetable lecho
3. Saute the sliced onion in hot oil, add tomato paste, garlic rubbed with salt, spices, wine, Worcestershire sauce, vinegar, sugar and juice from the meat
4. Stir the cooled marinade into the prepared meat and Vegetable Recipes.

Recommendation:

Pork roast preparation:1. Rub salt into the washed and dried meat and sprinkle with cumin2. Place the meat in a greased baking dish and sprinkle with onions cut into thin slices3. Finally, pour some of the broth over the meat and bake, covered, at a temperature of around 200 °C for about 90 minutes, occasionally basting the roast with the fat and basting with broth as needed4. When the meat is almost tender, uncover and finish the roast at around 190 °C.

Note:

It is best to use neck or shoulder of pork for roasting pork.