Pork Kharcho with Rice and Walnuts

1. 1 Pork shoulderpack 800 g ≈ $4.50 140 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 35 g
3. 3 Walnutspack 150 g ≈ $4.00 20 g
4. 4 Tkemali plum sauce 25 g
5. 5 Onions≈ $1.60 per kg 60 g
6. 6 Garlic≈ $10.00 per kg 6 g
7. 7 Khmeli-suneli 2 g
8. 8 Cilantropack 50 g ≈ $1.20 10 g
9. 9 Sunflower oil 10 ml
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the pork¹ into 1-inch cubes, cover with 450 ml water, and bring to a boil.

2. Skim off foam, season with salt, and simmer on low heat for 35–40 minutes until the meat is nearly tender.

3. Finely chop the onion⁵ and sauté in oil for 5 minutes until translucent.

4. Add the rinsed rice, onion⁵, tkemali, khmeli-suneli spice blend, and black pepper to the pot. Simmer for 18–20 minutes.

5. Crush the walnuts³ with garlic⁶ into a paste, stir in a ladle of broth, and fold into the soup.

6. Simmer for 5 more minutes, stir in chopped fresh dill, and remove from heat—the rice should be tender and the soup thick.