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Saturday, May 28, 2011

Pork salad (with olives, roasted peppers and Parmesan)

Yes, I know, when you hear of salads with meat in them it's usually a chicken or fish salad. Pork salad just sounds.. strange :). Well, we found that fact to be quite unfair to this type of meat, usually associated with heartier meals or with a bunch of medieval men slurping barrels of beer :D. So we decided to make pork salad, but with ingredients that would truly match its flavor and consistency, not by simply replacing the chicken from an ordinary salad with pork and calling it a pork salad.
And we believe our concept was quite fit to highlight the pork's qualities: lovely green olives with their salty and robust character, a bed of mixed salad leaves to lend everything freshness, an addition of roasted bell pepper salad to complement the meat with tangy and smoky touch, and a good sprinkle of Parmesan for its deep flavor. Trust us, if you're a pork lover who resented salads up until now or, on the contrary, if you're a salad lover looking for something new, you'll like this. Enjoy.

Ingredients (serves 2):

  • 500 g low-fat pork
  • 4 tablespoons of Worcestershire sauce (can be replaced with stout)
  • salt and pepper to taste
  • 1/2 of a chili pepper
  • a little water
  • a little olive oil
  • 20 green olives
  • 100-150 g mixed salad leaves
  • 30 g grated Parmesan
  • a roasted bell pepper salad for 2

To get started, heat the oil in a frying pan and add the chopped meat to it. Season with salt and pepper to taste.

Next, chop up the chili pepper very finely:

Add the bits to the meat, also adding the Worcestershire sauce and 2-3 tablespoons water:

Arrange the bed of leaves on the two serving plates and top half with the meat when it's completely done:

Slice the olives (ours were pepper-stuffed) and arrange them on the pork-side of each plate:

Top the other half of the plate with roasted pepper salad:

Sprinkle the grated Parmesan all over and it's done. Dig in! :)

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