Bulgur wheat with pork is mainly prepared on festive days and is one of the most famous Kotian dishes.
2 kegs pork on the bone
1 kg bulgur wheat
1/2 cup butter
3 spoons lard
Boil the pork with salt and water skimming constantly. Remove the pork and strain the broth into a fine sieve. In a pot, add the broth and combine the bulgur wheat until the broth reaches two fingers over the bulgur. Cover and cook on a low heat until the bulgur absorbs the broth and becomes porridge like. Burn the butter or lard, add it to the bulgur and stir. Add the pork.