Volcano Salad
11 ounces pork
2 onions
6-8 eggs
4 potatoes
7 ounces cheese
3-4 cloves garlic
Juice of 1 lemon
Salt
Pepper
Mayonnaise
Oil for frying
Cut meat into small slabs or thin strips, season to taste and fry in oil
until done. Peel and dice the onions and marinate in lemon juice for about
20 minutes. Wash potatoes, boil them in their skins, cool, peel and dice.
Hard-boil eggs, peel and cut in half. With a knife, scoop out yolks and mash
them, using a fork, until uniform. Season with salt, add crushed garlic,
mayonnaise and mix to combine. Stuff egg halves with the yolk mixture.
Arrange prepared meat in the bottom of a salad bowl, top with a layer of
marinated onions and then a layer of potatoes. Season the potato layer with
salt if you wish. Top with mayonnaise. Arrange stuffed eggs, cut side down,
over the mayonnaise. Sprinkle liberally with finely grated cheese. Let stand
for at least 2 hours to blend flavors.
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11 ounces pork
2 onions
6-8 eggs
4 potatoes
7 ounces cheese
3-4 cloves garlic
Juice of 1 lemon
Salt
Pepper
Mayonnaise
Oil for frying
Cut meat into small slabs or thin strips, season to taste and fry in oil
until done. Peel and dice the onions and marinate in lemon juice for about
20 minutes. Wash potatoes, boil them in their skins, cool, peel and dice.
Hard-boil eggs, peel and cut in half. With a knife, scoop out yolks and mash
them, using a fork, until uniform. Season with salt, add crushed garlic,
mayonnaise and mix to combine. Stuff egg halves with the yolk mixture.
Arrange prepared meat in the bottom of a salad bowl, top with a layer of
marinated onions and then a layer of potatoes. Season the potato layer with
salt if you wish. Top with mayonnaise. Arrange stuffed eggs, cut side down,
over the mayonnaise. Sprinkle liberally with finely grated cheese. Let stand
for at least 2 hours to blend flavors.
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