Salad of vegetables and baked pork

Ingredients

• 400 g baked pork neck
• 500 g Chinese cabbage
• 400 g freshly frozen green peas
• 3 large carrots
• 2 multi-colored sweet peppers
• large bunch of cilantro
• 3 green onions
• ¾ cup peanuts
• 2 garlic cloves
• 3 art. l. soy sauce
• 2 tbsp. l. vinegar
• ​2 st. l. Teddy bear
• 1 Art. l of sesame oil
• 1 cm ginger root
• 1 tsp lime or lemon juice
• 2 tbsp. l. water
• salt
• ⅓ cup vegetable oil

Cooking

Step 1

Peel the ginger and grate it on a fine grater. Peel the garlic and grind with a pinch of salt in a mortar. Place all sauce ingredients in a screw-top jar and shake well until a smooth sauce forms.

Step 2

Pour green peas with boiling salted water and boil until tender, 5 minutes. Drain in a colander and rinse with cold water. Cool down. Lightly mash half of the peas.

Step 3

Thinly slice the Chinese cabbage. Peel the sweet pepper from seeds and partitions, cut into strips. Peel the carrots and grate on a coarse grater or cut into strips. Chop the green onion and cilantro. Cut the pork into strips.

Step 4

Grind the nuts with a blender into small crumbs in the “Pulse” mode.

Step 5

Mix all salad ingredients in a large bowl. Drizzle dressing over salad, toss and serve immediately.