Pnigouri or Pligouri
Ingredients:1 kilo of pork (with the bone)
½ kilo of bulgur
Salt, pepper
Cumin
4 tablespoons of fat (pork lard)
Preparation:
Boil the meat and when it’s ready take out of the pot and strain its juices. Pour the juices again in the pot and when it starts boiling add the bulgur, measuring 2 glasses of gravy for one glass of bulgur. Season with salt and pepper. When the bulgur has boiled (just like rice does), slice the meat and mix them together. In a frying pan heat the fat (until it’s sizzling) and pour on top of the bulgur. Served hot, seasoned with cumin.
4 tablespoons of fat (pork lard)
Preparation:
Boil the meat and when it’s ready take out of the pot and strain its juices. Pour the juices again in the pot and when it starts boiling add the bulgur, measuring 2 glasses of gravy for one glass of bulgur. Season with salt and pepper. When the bulgur has boiled (just like rice does), slice the meat and mix them together. In a frying pan heat the fat (until it’s sizzling) and pour on top of the bulgur. Served hot, seasoned with cumin.
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