Kharcho
⏳ Time
2 hours
🥕 Ingredients
16
🍽️ Servings
8
Description
Kharcho
Ingredients
- Pork chop with bone - 24.7 oz
- Tkemali (plum sauce) - 3.5 oz
- Long-Grain Rice - ½ cup
- Cilantro - 1 piece
- Parsley - 1 piece
- Onion - 3 pieces
- Garlic - 5 cloves
- Walnuts - ½ cup
- Green peppercorns - 10 pieces
- Uchiko Spices - 1 tablespoon
- Salt - to taste
- Cilantro - 1 bunch
- Parsley - 1 bunch
- Scallions - 1 bunch
- Mild Chili Spice - 1 piece
- Vegetable Oil - 0 fl oz
Step by Step guide
Step 1
Wash the meat and clean it from sinews. Separate the meat from the bone. Place the meat and bone in a pot, cover with 2 liters of cold water. Add the parsley and cilantro roots, a whole peeled onion, and peppercorns. Cook the meat for two hours over low heat, removing the roots and onion after one hour.
Step 2
While the meat is cooking, prepare the dressing: mix crushed walnuts with crushed garlic cloves, tkemali, uchiko suneli, and grated red pepper.
Step 3
Rinse the rice and soak it in water for half an hour.
Step 4
Cut the remaining 2 onions in half and chop them along the fibers to prevent them from overcooking. Sauté them in a small amount of vegetable oil until translucent.
Step 5
After 2 hours, remove the meat, cut it into serving pieces (each can cut it as they wish).
Step 6
Add the rice to the broth and cook for 5 minutes.
Step 7
Then add the sautéed onions, dressing, and cut meat, and cook for another 10 minutes.
Step 8
Serve kharcho with freshly chopped herbs.
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