Cooking time: only 45 min
Bulgur for pilaf ТМ «OLIMP» - 800 g
Pork neck - 1 kg
Onion - 500 g
Carrot - 500 g
Head garlic - 1 pcs.
Species for pilaf - 3 tsp.
Parsley (for decoration) - 1 bunch
Coarsely chop pork. Fry the meat until golden brown, add 1.5 tsp. of species, then mix. Pour 200 ml of water, reduce the heat and cover the meat with a lid. Chop carrot into strips, onions in small cubes. Peel the garlic. Onions and carrots fry in a frying pan. Add 1.5 tsp. of remained spices. Add vegetables to a saucepan with meat. Cover and simmer until meat became soft. If necessary, add water. When the meat is cooked - salt it. Put the bulgur and smooth it. Evenly insert cloves of garlic into bulgur. Pour in water, so that it covers the bulgur for 1 cm, salt. Cover and cook for 18-20 minutes. Leave the pilaf under the lid for 10 minutes, stir and leave for another 15-20 minutes, so that excess fluid absorbed into bulgur. Bon Appetit!