Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g roast pork, cooked, sliced
- 1 large onion (s), red
- 3 spring onion (s)
- 3 pickled cucumber (s)
- 3 tablespoon vinegar (white wine vinegar)
- 1 teaspoon mustard, medium hot
- 5 tablespoon rapeseed oil
- pepper
- sugar
- Herbs, fresh, for decoration
Print Recipe
Pin Recipe Instructions
- Place the cooked roast pork slices on a large platter or in a baking dish.
- Prepare the vegetables: peel and finely dice the red onion; clean and trim the spring onions, cut into thin rings, and set aside; finely dice the pickled cucumbers.
- Make the marinade: mix the white wine vinegar with the mustard, salt, pepper and a pinch of sugar. Fold in the red onion and cucumbers. Do not add the rapeseed oil.
- Spread the marinade over the roast slices. Cover and refrigerate for 1 hour.
- To serve, arrange the roast slices on individual plates. Drizzle with some of the marinade, then drizzle lightly with the rapeseed oil. Sprinkle with the spring onions and fresh herbs.
- Serve with fried potatoes.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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