Grilling variations of pork stuffed with leeks with summer bulgur in paprika+ zucchini dip with garlic, grilled tomato
The summer season is a time of plenty, beauty and joy. Yang reaches its maximum. Naturally, we spend most of our time outside. We should pay attention to what is happening around us, to be more interested in our loved ones and friends. Preparing together and sitting in the open air at a table full of colourful tempting dishes will relax the atmosphere, relieve the heart and the reward will be an uplifted soul and joy spilt all over our bodies.
Barbecue is part of summer, but in order to enjoy it in good health, it is important to choose from quality types of meat and fish, for which a short preparation time is enough, and above all, we choose more gentle types of grill. It is advisable to balance the heating form of the treatment by adding summer vegetables with fresh herbs in the form of soups, hot and cold sauces, lightly spiced, for example, with fresh ginger or garlic. We combine leaf salads with a smaller amount of fruit vegetables. I wish you summer playfulness while cooking and a happy smile on the faces of your diners.
Grilling variations of tenderloin stuffed with leeks with summer bulgur in paprika+ zucchini dip with garlic, grilled tomato
(we can also use duck breast or boneless rabbit leg, or even a smaller trout)
We need lean:
1 lb pork, chops
1 leek, white parts only, roughly chopped,
2 cups bulgur coarse,
1 small yellow onion, chopped
young peas (ideally unfrozen),
4 thick slices of ripe tomatoes,
grated Parmesan cheese,
rye crumb breadcrumbs,
dried herbs (oregano, thyme),
a few drops of olive oil.
3 cloves garlic minced,
dill (or boiled potatoes).
Fresh herbs to mix into the bulgur.
Wash the pork, cut into blocks of about 5 cm, make a hole in the middle with a chopping knife and insert the cleaned leek. Lightly salt, pepper, sprinkle with crushed oregano and drizzle with oil. Let it rest.
Grill briefly in the oven or on a hot grill. Cook the bulgur, fry the onion and sliced red pepper in a large pan on a piece of butter (we can use pepper scraps to serve bulgur), add the young peas, mix in the bulgur, salt, mix with fresh herbs and fill the grilled cut peppers within a few minutes.
Divide the tomatoes horizontally, add salt, sprinkle with rye breadcrumbs, dried herbs, parmesan cheese, drizzle with oil and quickly bake in the oven.
Grate the washed zucchini and the skin on the zucchini dip, finely grind the garlic with salt, stir in, pour in olive oil, lightly pepper, sprinkle with dill.
Analysis according to TCM:
Pork – neutral nature, sweet and salty taste, tropism – lungs, spleen, liver.
Effects: replenishes yin and blood, moisturizes drought.
Rabbit meat – fresh nature, sweet taste, tropism – spleen, stomach.
Effects: replenishes qi, gives birth to fluids.
Duck meat – neutral nature, sweet taste, tropism – lungs, spleen, kidneys.
Effects: replenishes yin, nourishes fluids, strengthens the spleen, wicks away moisture.
Leek – warm nature, hot taste, tropism – kidneys.
Effects: replenishes the kidneys and yang, stirs qi, dissolves blood stagnation, acts diuretic, promotes sweating.
Black pepper – hot nature, burning taste, tropism – stomach, large intestine.
Effects: warms the middle hearth, stops pain, triggers qi down, transforms mucus.
Bulgur from wheat – fresh nature, sweet and salty taste, tropism – heart, spleen, kidneys.
Effects: nourishes the heart, strengthens the spleen, calms the spirit, nourishes jin.
Onions – warm nature, sharp and sweet taste, tropism – lungs, stomach, large intestine.
Effects: replenishes yang, transforms mucus, opens the chest, tightens qi, supports qi intestines.
Red pepper – properties not found.
Peas – cold nature, sweet taste, tropism – spleen, stomach.
Effects: strengthens the spleen and stomach, nourishes fluids, stops thirst.
Tomatoes – fresh nature, sweet and sour taste, tropism – stomach, liver.
Effects: cleanses heat, gives birth to fluids, nourishes yin, cools the blood.
Sugar – fresh nature, sweet taste, tropism – stomach, bladder.
Effects: cleanses heat, gives birth to fluids, removes moisture.
Garlic – warm nature, sharp and sweet taste, tropism – lungs, liver, spleen, stomach.
Effects: warms the middle, strengthens the stomach, digests food.
Dill – warm nature, burning taste, tropism – spleen, kidneys, stomach.
Effects: heats the yang, dissipates cold, stirs stagnant qi.
Salt – cold nature, salty taste, tropism – kidneys, bladder.
Effects: softens hard, cleanses heart, attacks from below.
Oil – moisturizing effects.
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