To get bulgur groats, wheat is first treated with boiling water, dried, and then crushed - not to be confused with crushed wheat without heat treatment. Bulgur-based dishes have been cooked since ancient times in the countries of the Middle East, some regions of India, the Balkans and the Caucasus. Today, this delicious, healthy product can be bought in supermarkets around the world.
Ingredients:
Bulgur - 300 g
Pork - 400 g
Onions - 1 pc.
Carrots - 1 pc.
Garlic - 1 tooth
Vegetable oil - 50 ml
Salt, hot pepper - to taste
Water - 100 ml
Greens - for serving
Step by step recipe:
Step 1 - To cook bulgur pilaf with pork at home, take the products from the list. If you prefer, use chicken (including bone-in), cut into pieces, beef, or other meats. Also, if desired, you can add dried fruits, barberry.
Step 2 - It is believed that bulgur does not need to be washed, do as you see fit. More often it is immediately soaked in oil in a hot brazier, then boiled with spices, meat or without it. If it is previously kept in water, then they can only warm it up - when it is swollen, it is already edible. I leave the cereals in a bowl of cold water overnight, the next morning the bulgur is saturated with moisture to the fullest and cooking / stewing takes a minimum of time.
Step 3 - In a cauldron with the addition of lean refined oil, fry the chopped onion for a couple of minutes. Bring to transparency and throw in the carrots: grated or cut into strips. Stir and oil until softened for 5 minutes.
Step 4 - Put pieces of pork pulp to the carrot-onion mixture, keep the fire high.
Step 5 - Fry the meat to the desired degree, but quickly. We do not allow it to burn or lose its juiciness.
Step 6 - Pour out the swollen bulgur, level it with a spatula on the surface, without ramming.
Step 7 - Pour in a minimum of boiling water (the groats are already quite soft, you just need to combine all the aromas, flavors and roast the pork). Salt generously, pepper (with ground pepper or peas, as you like), throw in a clove or more of garlic. We boil, reduce the temperature and keep on fire until the liquid evaporates for 15-20 minutes.
Step 8 - Mix the hot and crumbly bulgur pilaf with pork, lifting meat and vegetables from below.
We serve a dish with fresh herbs to the table.
Bon Appetit!
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