Uyghur Beshbarmak
Main Dishes • Kazakh
Description
Uyghur Beshbarmak
Ingredients
- Pork chop with bone 5 lbs
- Tomatoes 5 pieces
- Orange Bell Peppers 2 pieces
- Onion 1 head
- Rice Noodles 20 oz
- Garlic 3 cloves
- Ground Black Pepper to taste
- Coarse Salt to taste
- Bay leaf 3 pieces
Step-by-Step Guide
Step 1
Cut the fresh meat (ribs) into rectangular pieces of 10x15 cm. Rinse with cold water.
Step 2
Place the meat in a cauldron without water. Add a handful of salt. Cover with a lid. After boiling, simmer on high heat for about 1 minute.
Step 3
Reduce the heat by half and simmer with the lid closed until the juice/water evaporates. About 40-60 minutes. Cool the pot of water (will be needed later). Slice the onion into rings. Chop the tomatoes.
Step 4
When there is no liquid left in the meat, fry it in the cauldron, stirring. Without a lid. About 2-3 minutes. Add the onion, stirring. Simmer with the lid closed for 5 minutes.
Step 5
Add the tomatoes. Simmer with the lid open for 8 minutes. Increase the heat, cover with the lid, and simmer for 10 minutes. Pour cold water into the cauldron to completely cover the meat. At the same time, quickly skim off the fat that rises to the top.
Step 6
Bring to a boil. Add salt, pepper, and bay leaves. Cover with a lid and reduce the heat. Simmer for about 40 minutes, until most of the water evaporates. Cut the bell pepper and garlic. Crush the garlic cloves with the flat side of a knife before cutting to release the juice.
Step 7
In a separate pot, pour in cold water, bring to a boil, add salt, and add the noodles, stirring. Reduce the heat and cook for 10 minutes. Add the pepper to the cauldron, stir. Simmer for 5 minutes. Add the garlic. Simmer for 3 minutes. Drain the water from the noodles. Place the noodles in a large flat dish. Add a ladle of broth from the cauldron and mix.
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