Pork Salad| Easter special|Mangalorean Catholics festive menu| starter or main Course

Pork Salad is a delicious mix of tender, juicy pork combined with fresh vegetables and a tangy, slightly spicy dressing. It has a perfect balance of rich, savory flavors from the pork and refreshing crunch from onions. This salad is light yet satisfying and is often served as a side dish or starter. Ingredients: 500 g cooked pork (boiled or roasted, sliced or shredded) 2 onions (thinly sliced) 1/2 green capsicum 1/2 red capsicum 1–2 green chilies (finely chopped) 2 tbsp vinegar or lemon juice 1/2 tsp black pepper powder salt to taste 6 cloves garlic 2 inch ginger 1/3 cup coriander leaves 2 tsp ghee Method: Prepare pork: Steam pork with a little salt and turmeric until tender. Slice or shred into small pieces. Fry ginger, garlic and pork in little oil, cool and keep aside. Combine vegetables: In a bowl, add onion, green chilies, capsicums, coriander leaves, salt, lime juice, vinegar, pepper.. Add pork: Add the cooked pork, ginger and garlic to the vegetables. Mix well: Toss everything gently until well combined. Garnish: Add fresh coriander or mint leaves. Serving Suggestion: Serve fresh as a salad or side dish. It also pairs well with rice or bread.