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Roast Pork with Bulgar Recipe
|Pork loin joints||3 1⁄2 Pound (1.75 Kilogram)|
|Bulgar wheat||2 Ounce (50 Gram)|
|Boiling water||1⁄2 Pint (300 Milliliter)|
|Onion||1 Small, finely chopped|
|Celery sticks||2 , finely chopped|
|Mushrooms||2 Ounce, finely chopped (50 Gram)|
|Chopped sage||1 Tablespoon|
|Natural yogurt||2 Tablespoon|
|Celery leaves||2 Tablespoon (To Garnish)|
Calories 372 Calories from Fat 154
% Daily Value*
Total Fat 17 g26.2%
Saturated Fat 5.7 g28.6%
Trans Fat 0.1 g
Cholesterol 127.5 mg
Sodium 159.4 mg6.6%
Total Carbohydrates 9 g2.9%
Dietary Fiber 2.6 g10.4%
Sugars 1.3 g
Protein 44 g88.1%
Vitamin A 3.7% Vitamin C 3.9%
Calcium 6.2% Iron 10.3%
*Based on a 2000 Calorie diet
Turn the meat over and, using a sharp knife, remove the bones.
Place the bulgar wheat in a saucepan, pour over the water and bring back to the boil.
Cover and simmer for 10-15 minutes or until the liquid has been absorbed.
Stir in the onion, celery, mushrooms, sage and yogurt.
Season to taste.
Spread the stuffing over the pork, roll it up and tie with fine cotton string.
Place the pork on a rack in a roasting tin and sprinkle with pepper.
Roast in a preheated oven, 160°C (325°F), Gas Mark 3, basting occasionally with the juices in the tin, for about 2 hours or until the juices run clear.
Garnish with celery leaves.
Skim the juices and serve as a gravy.