Summary

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

1. Place the cooked roast pork slices on a large platter or in a baking dish.
2. 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.
3. 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.
4. Spread the marinade over the roast slices. Cover and refrigerate for 1 hour.
5. 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.
6. Serve with fried potatoes.