Multigipuder
Description
The recipe won't take much time. Mulgipuder is a simple dish to prepare. You can cook it in advance, and make the topping with cracklings and onions right before serving. For the topping, you can use not only pork belly but also regular fatback, preferably with a layer of meat. Serve hot.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Pour barley into a dry skillet.
- 3
Step 3
Sauté over medium heat until lightly browned. Stir constantly.
- 4
Step 4
Place the peeled potatoes into a pot, then add the fried barley.
- 5
Step 5
Pour water over the potatoes until they are completely covered. Cook over medium-low heat, just below medium, for 1.5 hours after boiling.
- 6
Step 6
After the time has elapsed, check the readiness of the barley. It should be soft, and all the liquid should have evaporated by this time. If the barley is still too firm, add 100 ml of water and cook until done.
- 7
Step 7
If the barley is soft, mash the barley with the potatoes. Add salt, mix well.
- 8
Step 8
Make cracklings. Cut the fatback or bacon into long pieces 1-2 cm thick.
- 9
Step 9
Place in a frying pan and, over low heat and covered, render the fat. The finished cracklings should shrink considerably.
- 10
Step 10
Slice the onion into quarter rings.
- 11
Step 11
Transfer the cracklings from the frying pan. Add the onion to the rendered fat. Fry until a light golden crust forms.
- 12
Step 12
Warm a plate, place a serving of barley and potato porridge on it. Make a depression in the center and add the mixed cracklings with onions. Pour over the fat in which the onions were fried. The dish is ready to serve.
- 13
Step 13
Can be served.