Korean Hungarian

Salad, appetizer, pita bread filling, lots of options - one dish! Quite a few ingredients, but it turns out not just edible, but even delicious. My husband appreciated:) Quickly, simply, can be used for stuffing valovans or twisted into pita bread. I've never eaten anywhere before (* and apparently I don't eat)*)

Elena Belashova

The author of the recipe

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Composition / ingredients

Servings:

Potatoes

Pork loin

200

Tomatoes

Cucumbers

Carrots

Sea salt

to taste

Mayonnaise (or mayonnaise sauce)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 6 g

Fats 35 % 8 g

Carbohydrates 39 % 9 g

131 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 10 min

Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:

1. Vegetables are loaded into a steamer: potatoes and carrots.
2. Fresh vegetables (cucumber, tomato) are crushed.
3. We get rid of the Hungarian loin from the load of bones (we hide it in the refrigerator for pea soup) and finely chop it.
4. Cool the root vegetables, cut, mix with the loin and fresh vegetables.
5. Fill, salt, mix.
6. Spread and decorate with onions.