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Pork Beshbarmak

Another appetizing, hearty dish for your family. Don't write in the comments asking why an Eastern dish is made with pork — this isn't the original recipe, it's an adapted one!!!

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Pork Beshbarmak
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 % 12 g
Fats 45 % 15 g
Carbohydrates 18 % 6 g
201 kcal
GI: 33 / 67 / 0
  • Rinse the pork and cut it into pieces, put it in a pot, and cover with water so it just covers the meat. Bring to a boil over high heat. Skim off the foam, lower the heat, add the bay leaf and celery root, and salt. Cook until the meat is done. Chop the onion and fry it in oil; toward the end of frying, add the ground pepper and four tablespoons of the broth the meat is cooking in. Simmer over low heat for ten minutes. Take out the cooked meat, strain the broth, and bring it back to a boil. Cook the noodles in the broth. Cut the cooked pork into pieces. Spread the noodles on a wide, flat platter, top with the boiled pork, then the sautéed onion. Sprinkle the beshbarmak with fresh herbs and serve right away. Serve the broth separately in small bowls.

Caloric content of the products possible in the composition of the dish

  • Fatty pork - 333  kcal/100g
  • Lean pork - 357  kcal/100g
  • Lean pork roast - 184  kcal/100g
  • Bone-in pork chop - 537  kcal/100g
  • Pork schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Wild boar leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley - 45  kcal/100g
  • Celery - 12  kcal/100g
  • Celery root - 32  kcal/100g
  • Dill - 38  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Noodles - 135  kcal/100g
  • Onion - 41  kcal/100g
  • Dried spices - 240  kcal/100g

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