John Myers
Bulgur Salad with Iberico Chop
The perfect bulgur salad with iberico chop recipe with a picture and simple step-by-step instructions.
- 120 g Bulgur fine
- 2 Pc. Tomatoes, peeled, pitted, roughly diced
- 1 Bd Spring onions, cleaned, cut into rings
- 1 Pc. Red peppers, peeled, pitted, cut into cubes
- 2 Pc. Celery sticks, cleaned, finely diced
- 1 Garlic clove chopped
- 1 Birds Eye chilli pepper, finely chopped
- 0,5 Bd Coriander fresh, roughly chopped
- 0,5 Bd Fresh mint, roughly chopped
- 1 tablespoon Tomato paste
- 1 tsp Sweet paprika
- 0,25 tsp Crush cumin
- Juice of one lemon
- 6 tablespoon Extra virgin olive oil
- Salt
- Black pepper from the mill
- 2 Pc. Iberico pork chop a 200 gr
- Clarified butter
- 1 pinch Sugar
- Mix the bulgur in a bowl with 170 ml of warm water and let it swell for 30 minutes until the water is completely absorbed.
- In the meantime, sauté the spring onions, paprika, celery, garlic and chilli in a tablespoon of olive oil. Stir in the tomato paste. Add a pinch of sugar and deglaze with the lemon juice. Season with salt, pepper, paprika and cumin. Work in olive oil.
- Mix the vegetables with the bulgur. Fold in the chopped herbs. Let simmer for 30 minutes. In the meantime, fry the chops to match, season again if necessary and serve with the chops.
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