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Bulgur with pork meat and vegetables in a frying pan

Skillet Bulgur with Pork and Vegetables

Bright, tasty, hearty, and quick — a great everyday meal! This skillet bulgur with pork and vegetables makes a wonderful lunch or dinner for the whole family. The grain pairs beautifully with meat and all sorts of vegetables, and it comes together fast!

Julia M.

Recipe author

Bulgur with pork meat and vegetables in a frying pan

Composition / ingredients

Servings:

Bulgur

Pork

400

Onion

Carrots

Tomatoes

Green peas

150

Bell pepper

Water

Vegetable oil

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 6 g

Fats 33 % 7 g

Carbohydrates 38 % 8 g

123 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

How do you make skillet bulgur with pork and vegetables? Start by gathering your ingredients. Rinse all the vegetables well under running water. The green peas can be fresh or frozen — no need to thaw them ahead of time.
Step 2:

Cut the pork into pieces and sear it over high heat with a little vegetable oil, just until the pieces are lightly browned.
Step 3:

Finely chop the onion. Cut the carrot into large pieces or grate it, whichever you prefer.
Step 4:

Add the onion and carrot to the pan with the meat and cook everything together for another 3–5 minutes, until the vegetables release their aroma.
Step 5:

Now add the chopped bell pepper and tomatoes. Cut them however you like — it's up to your taste.
Step 6:

Rinse the bulgur a few times in cold water. Drain it well and add it to the skillet.
Step 7:

Pour in hot water. Why hot? It keeps the temperature steady for the meat, so all the ingredients keep cooking evenly.
Step 8:

Scatter the green peas evenly over the top. Season with salt and spices to taste. Bring to a boil, then cover and simmer over low heat for 20–25 minutes.
Step 9:

By then the bulgur will have soaked up all the water and turned soft, and the meat will be fully cooked through.
Step 10:

Take the skillet off the heat, spoon the dish onto plates, and serve. Enjoy!

Bulgur is quick, versatile, and easy to cook once you know a few basics — it's well worth adding to your regular rotation.
Here's a simple way to tell if your oil is hot enough: dip in a wooden spatula, and if bubbles gather around it, you're ready to start frying.
To keep your eyes from watering when you chop onions, rinse the onion and the knife in cold water first. Rubbing the cutting board with a slice of lemon beforehand keeps it from holding onto the oniony smell.