SALAD WITH ROASTED BEET AND PORK SHOULDER
salad-with-roasted-beet-and-pork-shoulder--.pdf (545.93 KB)
1 packaging slow cooked Sokołów Pulled Pork (approx. 400-450 g)
300 g Brussels sprouts
1 cooked or baked beet
50 ml balsamic vinegar
20 g honey
50 ml olive oil
pea or beet sprouts for decoration
- Put meat into a well-heated oven. Roast for 10-15 minutes at 220°C (warm product will be easier to divide into smaller fragments). Use a fork to crush the meat, then pour the sauce made from honey, balsamic vinegar and olive oil. Season with freshly ground pepper.
- Mix thoroughly. The pork will absorb the vinegar and honey, gaining a new flavour and aroma, perfectly matching the beet and Brussels sprouts.
- Wash each leaf of Brussels sprouts separately, then put them in a large bowl. Cut the beet into cubes or strips, add the marinated pork shoulder.
- Season with a small amount of salt and freshly ground pepper. Put on platters or plates and pour the remaining marinade. Before serving, garnish with beet or pea sprouts.