Pork buuglama
Description
The recipe won't take much time. This traditional Caucasian dish is usually made with lamb and vegetables, slowly stewed in a small amount of liquid, resulting in a rich and vibrant flavor. It's a great option for a hearty lunch or dinner. However, instead of lamb, I personally prefer using another type of meat, and I'd like to show you how to make bugluma with pork. I like this version much more, as lamb has quite a specific taste, while pork feels more familiar, and it's easily available in any store. This variation of bugluma turns out not only delicious but also quite economical, especially during vegetable season. Be sure to try making pork bugluma at home—I hope you'll enjoy this dish and that it quickly becomes one of your favorites. Serve hot.
Instructions
- 1
Step 1
Rinse the pork under cold water and cut into pieces 3-4 centimeters wide, place the meat into a pot.
- 2
Step 2
Peel the potatoes, cut them into slices, and place them on top of the meat.
- 3
Step 3
Next are the eggplants, which need to be sliced into rounds and salted.
- 4
Step 4
Then layer the sliced onion in half-rings and sliced tomatoes in circles, also salt this layer. On top, place grated carrot (using a coarse grater) and diced bell pepper.
- 5
Step 5
Pour in water or broth, cover the pot with a lid, and simmer for 2 hours. Ten minutes before the dish is ready, add spices, fresh herbs, and minced garlic, and salt if necessary.
- 6
Step 6
Serve buglame hot in individual plates.