smoked pork salad

Ingredients for 8 servings:

• 500 g smoked pork chop(s) or smoked pork neck
• 100 g carrot(s)
• 100 g peas, frozen, green
• 100 g mushrooms
• 100 g asparagus
• 150 g shallot(s)
• 100 g pearl onions, crisp and spicy
• 3 tangerines
• 4 large eggs, hard-boiled
• Water
• 100 ml crème fraîche
• 100 ml sour cream
• 1 tsp salt
• 1 tsp white pepper, finely ground
• 1 tsp curry powder, mild

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

ideal for sandwiches or toast, goes well with cold buffets, spicy and delicious

Braise the pork until tender, let cool, and cut into small cubes. Peel, fillet, and dice the mandarins, then pat dry with kitchen paper. Quarter the shallots and also juice them on kitchen paper. This prevents the salad from absorbing too much water. Shell the hard-boiled eggs, remove the yolks, and dice the egg whites. Now sauté all the vegetables with a little water until tender. They should remain firm to the bite. Once cooled, cut these into small cubes as well. To prepare the marinade, place the egg yolks and the remaining ingredients, including the three spices, in a blender and blend until creamy using a hand blender or food processor. Don’t be alarmed, the cream will have a very thin consistency. Season the cream again if necessary. Mix all the ingredients together in a bowl. This should also be done carefully, as we don’t want a puree. Serve with baguettes or bread rolls.