PORK AND MUSHROOM SALAD

Preparation Method :

• Cut the pork into 1 cm slices on the diagonal, then cut each slice into neat strips, about 5 cm x 0.5 cm.
• Heat a little oil and the butter in a large frying pan, add half the pork and fry quickly to seal the meat.
• Repeat with remaining meat, then return all to the pan. Lower the heat and slowly cook for about 10-15 minutes, until very tender. Using a slotted spoon lift the meat out of the pan and leave to cool.
• Add the mushrooms to the pan with 50 ml water and the lemon juice. Cook, stirring, for 1-2 minutes. Using a slotted spoon remove from the pan and leave to cool.
• Put the onion and green pepper in a pan of cold water, bring to the boil and simmer for 1-2 minutes. Drain and cool under running cold water. Stir into the pork with the cooled mushrooms and olives.
• Mix the soured cream with the mustard, season to taste and stir into the pork mixture. Cover and chill for at least 3 hours.
• Stir the salad well before serving sprinkled with marjoram or mint and garnished with lemon wedges.