Salad with Pork Ribs and Radish
The star of this salad, despite the name, is the pork; the other components are ‘tuned’ to it. The juiciness of the radish cuts the richness of the meat, tomatoes and oregano freshen up the marinade, and a tangy vinegar dressing gives the whole dish an Oriental accent.
The ribs are first marinated, then baked long in foil at a low temperature, so the collagen turns into gelatin and the meat pulls apart easily with a fork. It’s a hearty salad that can stand in for a full meal, especially on a picnic.
Handy Tips
- Instead of pork, try chicken livers: they aren’t marinated, just fried for 4-5 minutes to a pink center with no blood, and a few drops of berry-scented balsamic go into the dressing.
- Sweet Yalta onion works best in the salad; you’ll know it by its flattened shape and white-pink center.
- Oregano pairs well with rosemary, tarragon, and thyme; together with basil and tomato it gives a Mediterranean flavor.
- Pull the meat apart while warm; cold, it separates from the bones less easily.
Serve the salad warm or at room temperature; it goes well with cold beer or a light rosé. The meat and marinade can be prepped ahead, and the vegetables added right before serving so they don’t release juice.
Part of European cuisine — 67 more recipes in the section.
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Ingredients
Instructions
Rinse the ribs well and place them in a deep bowl. Finely chop the onion and garlic and add to the meat along with the oregano leaves. Add the remaining ingredients for the meat, salt generously, season with pepper, and mix well. Leave the ribs to marinate at room temperature for 40 minutes. Then wrap them tightly in several layers of foil and place in an oven preheated to 180°C/355°F for 2-2.5 hours. Take them out and let them cool in the foil.
While the meat cools, coarsely chop the tomatoes and radishes, and cut the red onion into thin strips. Put all the chopped vegetables in a salad bowl, season with salt and pepper, dress with olive oil, and toss.
Unwrap the cooled ribs, separate the meat from the bones with a fork, pull it into strands, and add to the salad along with the parsley or oregano leaves.
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