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Pork kharcho with millet

Pork Kharcho with Millet

A hearty, fragrant soup with aromatic herbs. This recipe is called "Pork Kharcho." It comes from Georgian cooking and goes together very quickly — in essence, the soup is almost all meat. In Georgia, kharcho is made all sorts of ways, with millet, rice, or cornmeal added. Instead of pork, it can be made with beef or veal. Fair warning: it's very filling.

Lavinia

Recipe author

Composition / ingredients

Servings:

Pork

0.5

Onion

Cinnamon

0.3

Cloves

0.5

Garlic

Vinegar

0.5

Millet (or rice)

Cilantro, coriander (coriander seed)

0.5

Khmeli-suneli

Parsley

Basil

Hot chili pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 8 g

Fats 30 % 8 g

Carbohydrates 41 % 11 g

146 kcal

GI: 55 / 0 / 45

Cooking method

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Start by rinsing the pork well under running water. Cut it into fairly large pieces — cubes of about 4 or 5 cm. Put them in a heavy-bottomed pot or sauté pan. Pour in some vegetable oil, add finely diced onion, and start braising, stirring. Once the pork has browned, pour in 8 cups of boiling water (about 2 liters). Bring it to a boil and add the rinsed millet (or rice). After 7–8 minutes, add a spoonful of wine vinegar and all the dry spices, including the crushed chili pepper and the garlic. At the very end, add chopped fresh parsley and cilantro. It's best to grind all the spices in a mortar together with the garlic and salt.