Plov with Bulgur and Pork — Hearty Pork and Bulgur Pilaf

Welcome to a culinary adventure where East meets West in a single pot! Today, we're making a unique and hearty Plov with Bulgur and Pork. While traditional plov, a celebrated dish across Central Asia, is typically made with rice, this version offers a wonderful twist by using nutritious bulgur wheat. This substitution not only adds a delightful nutty flavor and a slightly chewy texture but also makes the dish even more wholesome. It's a perfect, comforting meal for a cozy family dinner, combining tender pork, sweet carrots, and an orchestra of aromatic spices that will fill your kitchen with an irresistible scent. Let's get cooking!

Hearty Plov with Bulgur and Pork

Cooking: 1 hour

Quantity: 6 Servings

Per serving

Calories: 635 kcal

Proteins: 27 g

Fats: 35 g

Carbohydrates: 53 g

Ingredients for Plov with Bulgur and Pork

• 500 g lean pork (shoulder)
• 300 g coarse bulgur
• 120 g onion
• 150 g carrots
• 60 ml olive oil
• 1 head of garlic
• 1 teaspoon cumin
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 3-4 dried chili peppers
• 2 bay leaves
• 1 teaspoon ground fenugreek
• 1 teaspoon ground turmeric
• 2 teaspoons sweet paprika
• 2 teaspoons red and black barberries (small, tart dried berries used in Middle Eastern and Central Asian cuisine)
• salt, pepper

How to Cook Hearty Plov with Bulgur and Pork

Take a deep roasting pan or a kazan (a large, heavy-bottomed pot, similar to a Dutch oven). To cook this plov (a traditional Central Asian pilaf, in this version made with bulgur instead of rice) on the stove, you must use cookware with thick walls, preferably cast iron.

Pour olive oil into the bottom of the pan, place it on the stove, and heat the oil over medium heat.

Pour olive oil into the bottom of a roasting pan and heat over medium heat

Into the heated pan, add mustard seeds, coriander seeds, cumin, and 2-3 dried hot chilies. Heat the spices in the oil to release their aromas.

Add mustard seeds, coriander seeds, cumin, and dried chili. Heat the spices in the oil

Peel the onion for the plov with bulgur and cut it into large wedges. Wash the carrots thoroughly with a brush and chop them coarsely.

Add the onion and carrots to the pan with the spices.

Simmer the vegetables for about 10 minutes, making sure the onion doesn’t turn into chips! At this stage, you can reduce the heat slightly to prevent the vegetables from burning.

Cut the lean pork—in this recipe, it’s the shoulder part—into large cubes. Add the pork to the pan. Sear the meat over high heat for a few minutes until the pork pieces are browned.

Add the onion and carrots to the roasting pan with the spices

Simmer the vegetables for about 10 minutes

Add the pork to the roasting pan. Sear the meat over high heat for a few minutes

Add the remaining spices — ground fenugreek, sweet paprika, turmeric, barberries, and bay leaves

Add the bulgur to the pan, spreading it in an even layer over the meat. The grain acts like a thick, dense blanket covering the meat and seasonings, and it will absorb the aromas and juices during cooking.

Pour the bulgur into the roasting pan, spreading it in an even layer over the meat

Place a small whole head of garlic in the center of the plov, pour in 400-450 ml of cold water, and salt everything to taste.

Bring to a boil over high heat. Once boiling, cover the pan tightly, and cook on low heat for 35 minutes.

Add the garlic, water, and salt. Bring to a boil and cook over low heat for 35 minutes, covered

Let the finished plov with bulgur rest in the pan for another half an hour, then gently mix and serve on a platter or in individual bowls.

Serve the finished plov with bulgur hot, with fresh vegetables on the side