Tbilisi salad with pork

Wash the red beans. Then soak it, pouring clean cool water, for 8-10 hours or overnight. After that, drain all the water and put the beans in a saucepan. Pour half of the water into a saucepan and put it on the stove. Bring the water in a saucepan to a boil, add salt to the beans to taste and cook over low heat for an hour and a half, until they become soft. Then drain the water and cool the beans.

Cook meat in parallel. Rinse pork fillets under running water and wipe dry with paper towels. Put it in a saucepan and pour the remaining clean cool water. Put the pan on the stove and boil the water. Then add salt to the water to taste, put the bay leaf and allspice and cook the pork until fully cooked over low heat, covered with a lid, for 40-60 minutes, depending on the condition of the meat. As soon as the pork is ready, put it on a plate, cool and cut into small cubes.

Rinse the bell pepper, cut off the stalk and remove the inner seeds and membranes. Cut the rest of the pepper pulp into thin strips.

Hot capsicum should also be washed, cleaned and finely chopped.

Peel garlic and red onion and rinse.Finely chop the garlic with a knife.

Chop the onion into half rings and put it in a deep dish. Sprinkle the onion with sugar and sprinkle with table vinegar. Then take the rings with your hands and rub it so that it is slightly pickled.

Rinse and dry the fresh coriander greens. Then finely chop.

Put boiled pork, red beans, bell pepper, hot pepper, pickled red onion, chopped garlic and cilantro in a large salad bowl. Mix all the products, add salt and pepper to taste, sprinkle with hops-suneli and mix again.

In a separate container, mix olive oil and wine vinegar and pour this mixture over the salad.

Before serving, sprinkle the salad with chopped walnuts.

Bon appetit!