Boil the pork, cool it, and cut it into small strips. Cover with a mixture of peppers, salt, and mix.
Clean the daikon, grate it on a medium grater, and cover it with cold water for 20 minutes to remove the specific smell. Peel the onion, cut it if desired, and pour boiling water for 10 minutes to remove the bitterness. I sometimes skip the step of scalding onions, as the main connoisseur of meat salads in our family has nothing against its pronounced taste.
A tablespoon of capers (as much as possible) to chop.
Mix all the ingredients in a bowl.
Add the mayonnaise. For this salad, a good option for filling is mayonnaise. You can add salt. Mix, put in a salad bowl, garnish with the remaining capers.
The salad will appeal to fans of meat versions of this snack with a small number of ingredients and a juicy tangy taste.