Pickled carrots and pork salad belongs to Korean cuisine. This is a version of the salad that my grandmother use to make for the festive table with my family.
Original name of this salad is “Hee”. It is considered both a salad and a snack and really popular in Korea. It is believed that the prototype of this dish was “xwe”, prepared solely from raw fish and meat, which came from China and until the 11th century was very popular. After the epidemic that struck the country in the 11th century, this dish disappeared from Chinese cuisine, and hee, as it is being prepared today, became Korean version of the traditional Chinese “xwe”.
Today classical hee is an acute dish of pickled fish that is only marinated and not processed thermally. Also in Korea, they prepare hee from meat – veal or lamb, and from a bird, but pork for cooking this dish is never used.
The Russian interpretation of this traditional Korean dish, after all, provides for the heat treatment of the products and in my family, we are using pork as it is very soft and juicy.
Juicy meat with crispy carrots with spicy-sour kick is an indispensable part of any feast.
Ingredients:
1-pound pork shoulder meat
1-pound carrots
½ teaspoon salt
¼ teaspoon black pepper
2 garlic cloves
3 tablespoons white vinegar (5% acidity)
Olive oil
Step 1
Cut the carrots into thin strips.
Step 2
Cut the pork into thin strips as possible.
Step 3
Fry pork in a little oil with salt and black pepper.
Step 4
Finely chop the garlic. In a frying pan heat the 3 tablespoons of olive oil and fry the garlic for a few seconds.
Step 5
In a big bowl mix together carrots, pork and hot oil with garlic. Add white vinegar and mix all together very well.
Step 6
Cover the bowl with plastic wrap and put in the fridge for at least 2 hours.
Enjoy!
Notes:
For a best flavor refrigerate overnight.
Be very careful when working with hot oil.
- 1-pound pork shoulder meat
- 1-pound carrots
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 garlic cloves
- 3 tablespoons white vinegar (5% acidity)
- Olive oil
- Cut the carrots into thin strips.
- Cut the pork into thin strips as possible.
- Fry pork in a little oil with salt and black pepper.
- Finely chop the garlic. In a frying pan heat the 3 tablespoons of olive oil and fry the garlic for a few seconds.
- In a big bowl mix together carrots, pork and hot oil with garlic. Add white vinegar and mix all together very well.
- Cover the bowl with plastic wrap and put in the fridge for at least 2 hours.
- For a best flavor refrigerate overnight.
- Be very careful when working with hot oil.
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