Pork Beshbarmak
Composition / ingredients
10
servings:
Cooking method
We wash the pork and cut it into pieces, put it in a saucepan and pour water so that it covers the meat. Bring to a boil over high heat. Remove the foam, reduce the heat, add bay leaf, celery root to the pan, salt. Cook until the meat is cooked.
Cut and fry the onion in oil, at the end of frying add ground pepper, and four tablespoons of broth in which the meat is cooked. Simmer over low heat for ten minutes.
Take out the boiled meat, filter the broth and bring it to a boil again.Boil noodles in broth.Cut the boiled pork into pieces. We spread the noodles on a flat wide dish, boiled pork on top, then stewed onions. Sprinkle beshbarmak with herbs and serve immediately. The broth is served separately in bowls.
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Noodles - 135 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
