Wash the meat and dab dry. Heat 3 tablespoons of sunflower oil in a large pan. Fry the fillets for about 15 minutes, turning them over. Season with salt and pepper, take out and let cool down. Clean and wash spring onions and cut into fine rings.
Clean mushrooms and oyster mushrooms, wash if necessary and cut if necessary a little bit smaller. Put 2 tablespoons of oil in a large coated pan. First fry the oyster mushrooms in portions until crispy, remove. Then fry the mushrooms in portions until golden brown. Put the spring onions and all the mushrooms back into the pan. Season with salt, pepper and thyme. Add vinegar, sherry and olive oil. Bring to the boil again briefly. Season with sugar, salt and pepper and let it cool down.
Season with salt, pepper and thyme. Add vinegar, sherry and olive oil. Bring to the boil again briefly. Season with sugar, salt and pepper and let it cool down. Cut cold pork fillets into thin slices and mix with the cold mushrooms. Let the salad stand for about 1 hour
With 12 people: