Salad with pork legs, olives and garlic
5 servings
30 minutes
This salad is a true gem of Bulgarian cuisine, where juicy pork meat meets the spicy notes of garlic, vinegar, and oil. It is based on the tradition of preparing meat appetizers rooted in the centuries-old gastronomic customs of the Balkans. Tender strips of meat soaked in aromatic dressing create a rich flavor where the softness of pork contrasts with the freshness of olives and the crunch of pickled cucumbers. Black pepper and paprika add spiciness, giving the salad warm spicy tones. This salad is perfect as a standalone dish or as an appetizing appetizer to the main course. It pairs wonderfully with fresh bread or light vegetable sides, making the meal rich and harmonious.
1
Thoroughly rinse the pig's feet and place them in a pot with cold water. Bring to a boil and add salt. Cook the feet until the meat easily separates from the bones. Transfer the feet to a plate and let them cool.
- Pork leg (trotter): 2 pieces
- Salt: to taste
2
Remove the meat from the legs and cut it into thin strips.
- Pork leg (trotter): 2 pieces
3
Chop the garlic and mix it with vinegar and oil.
- Garlic: 5 clove
- Vinegar: 3 tablespoons
- Vegetable oil: 3 tablespoons
4
Place the meat on a serving plate and drizzle with dressing. Sprinkle with black pepper and garnish with sliced olives and finely chopped cucumbers.
- Freshly ground black pepper: to taste
- Pitted olives: 2 tablespoons
- Marinated cucumbers: 4 pieces
