Mulgipuder

Prep time: 15 minutes

Cook time: 1 hour

Total time: 1 hour 15 minutes

Servings: 6 servings

Country of Origin: Estonia

Description

A comforting Estonian porridge dish made of mashed potatoes and pearl barley cooked together, topped with savory pan-fried pork belly and onions.

Presentation & How It's Eaten

Served hot in bowls with a generous mound of crispy fried pork belly lardons and onions piled in the center.

Ingredients

• 2 lbs potatoes, peeled and cut into chunks

• 3/4 cup pearl barley, rinsed

• 4 cups water

• 1 lb salted pork belly or thick bacon, diced

• 2 large yellow onions, finely diced

• 1/2 cup whole milk

• 2 tbsp butter

• Salt and black pepper, to taste

Step-by-Step Directions

1. Boil Barley & Potatoes: Place pearl barley in a large pot with 4 cups of water; bring to boil and cook 20 minutes. Add potato chunks on top, cover, and simmer 30 minutes until potatoes and barley are tender.

2. Mash Porridge: Drain excess water if necessary. Add milk and butter, then mash potatoes and barley together until thick and creamy. Season with salt.

3. Fry Pork: In a skillet, cook diced pork belly over medium heat until fat renders and pork turns crispy.

4. Sauté Onions: Add diced onions to pork fat and fry until soft and browned.

5. Serve: Scoop warm porridge into bowls, make a well in center, and spoon in fried pork belly and onion mixture.

Optional

• Sour Cream: Serve with a side of cold sour cream or pickled cucumbers.

Cooking Tips

• Do Not Over-mash: Barley grains should remain semi-whole to give the potato mash a unique, pleasant chew.

Nutrition Facts

(Estimated per serving, based on 6 servings)

• Calories: ~440 kcal

• Total Fat: 22g

• Saturated Fat: 9g

• Cholesterol: 45mg

• Sodium: 510mg

• Total Carbohydrates: 48g

• Dietary Fiber: 7g

• Sugars: 3g

• Protein: 13g