Bulgur pilaf with pork
Description
To get as close as possible to the classic version, use tail fat (mutton fat) if available. It enriches the flavor of the dish so much that you'll definitely want to make it again.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Slice the onion into half-rings or quarters. Cut the carrot into thin julienne strips.
- 3
Step 3
Rinse the pork, pat dry with a paper towel, and cut into medium cubes.
- 4
Step 4
Take a skillet or a small cauldron. Pour in vegetable oil. Heat until very hot. Sauté onion and carrot until lightly browned, about 12 minutes over medium heat. Then add the pork to the vegetables. Add spices and barberry. Sear the meat until a crust forms.
- 5
Step 5
Pour hot water over the seared meat. The water should cover the pork by about 2 cm. Reduce the heat and cook for 30-40 minutes.
- 6
Step 6
After the time has elapsed, the liquid will have noticeably reduced. Now generously salt the pilaf base, and if desired, add garlic.
- 7
Step 7
Add the bulgur. Spread it evenly.
- 8
Step 8
Add hot water, about one centimeter above the level of the bulgur. Turn the heat to slightly above medium and cook for 15–20 minutes. Do not stir! Once the bulgur is cooked, cover with a lid, turn off the heat, and let it steam for 15 minutes.
- 9
Step 9
The bulgur pilaf is ready, now you can mix it and serve.
- 10
Step 10
Serve at the table.