Be honest: do you know how to cook pilaf? Delicious, crumbly, with fragrant spices? Everyone in my family likes it without exception, and I always cook pilaf with pork in a saucepan when there is not enough time to come up with something more original.

My recipe is very simple and uncomplicated, and will appeal to both novice hostesses who do not know how to cook it properly, and “advanced” cooks.

The subtleties of cooking: choose the "right rice"

It is necessarily prepared from long-grain basmati rice, with a low level of gluten. Only with such rice, you will get a crumbly homemade rice-to-rice pilaf, and round rice, which is used to make risotto, sushi, and milk porridge, is not suitable. I invite you to my kitchen, where I will tell you in detail and with a photo how to cook pork pilaf so that it turns out tastier than in an oriental restaurant.

Required Ingredients

• 500 gr. pork pulp
• 300 gr. rice
• 800 ml. water
• 1 carrot
• 2 small onions
• 2 tbsp spices for pilaf

Cooking steps

The first step is to prepare the ingredients for our dish. We clean the carrots and onions and cut them: onion into cubes, and carrots into half rings.

Also, don't forget the spices. To prepare pilaf, I used a mixture with the following composition in equal proportions: sweet pepper, turmeric, cumin, barberry, tomato, jambil. But you can use spices to your taste.

The process of preparing and cooking meat

In my humble opinion, pork with “fat” is best suited for cooking pilaf, it is thanks to fat that it turns out juicy and tasty. Therefore, when you buy meat, take the neck, shoulder, or back. Cut the pork into pieces about 2 * 2 cm.

Next, we need a pan, but not simple, but with a thick bottom. Ideally, the pan for pilaf should be non-stick, but stainless steel is also suitable. Pour vegetable oil into the pan, heat the oil at maximum heat, and send all the prepared meat.

Intensively stir the meat in the pan with a spatula so that it does not stick to the bottom of the pan and is fried evenly.

Fry the pork at maximum heat without a lid until golden brown.

Add onions, carrots and all spices to the fried meat. Thoroughly mix the pork with spices and vegetables, cover with a lid and reduce the heat to medium. Simmer everything under the lid until the vegetables are soft.

Pour water into a saucepan, stir, cover with a lid and bring to a boil.

The homeland of such a dish as pilaf is Asia. And as we all perfectly understand, pork is not treated as favorably in those parts as it is in our country. Of course, I have nothing against the original preparation of Asian pilaf, because I adore it, but what should we do if we like pork, and at the same time we adore pork pilaf. There is only one way out - to come up with a recipe for cooking pilaf with pork. In principle, we don’t need to invent anything anymore, experienced chefs have done it for us a long time ago, and all that remains for us is to add some ingredients that, in our opinion, are simply necessary there.

Today we will learn how to cook pork pilaf. And once again I want to remind you, my dears, that you should not be afraid to experiment on your own. Follow the recipes below and add your preferred ingredients to the cooking process. Naturally, pilaf without rice and meat is not pilaf, so these two ingredients should not be excluded, except to replace their appearance.

Pork pilaf

Ingredients:

• Rice - 1 cup
• pork - 300 gr.
• onion - 2 pcs.
• carrot - 2 pcs.
• garlic - 3 teeth
• salt, ground black pepper
• paprika
• sun-dried tomato
• turmeric
• zira.

Cooking method:

1. First, we will prepare the seasoning for pilaf. We need dried zira, barberry, paprika, turmeric and dried tomato. Mix it all up and put it in a jar.
2. We twist the lid, because we will need it more than once. Thus, we will always have seasoning at hand. And we will start preparing pilaf. We take rice and thoroughly wash it in several waters. Pour the washed rice with cold water and set aside.
3. Rinse the pork and cut into identical cubes, the size of a pilaf.
4. Pour vegetable oil into a cauldron and send it to the stove. Remember, the fatter your pork, the less oil you will need.
5. We heat the oil in the treasury and send pieces of meat to it. Stir gently and leave to fry over medium heat. At this time, we will peel the onion and chop it finely. Do not forget that meat is fried on the stove - stir so that it does not burn! Peel the carrot and cut into strips. Is the meat ready? Then we will send vegetables to him and continue to fry until the onion is reddened.
6. Mix and send them 1 teaspoon of prepared seasoning for pilaf. Mix everything gently and fill with water on the finger above the level of the meat. Add salt and cover the cauldron with a lid, reduce the fire. Let yourself get ready. Pork will be ready in 15-20 minutes. Now it's time for the rice.
7. We throw it in a colander and send it to our meat. Gently level the surface of the rice and add water - now it should cover the rice 2 fingers higher. We again covered the cauldron with a lid and cook for about 40 minutes.
8. After 25 minutes, you need to open the lid and collect rice from the edges of the cauldron, moving them to the center with a mound.
9. After 40 minutes, all the water in the cauldron should have evaporated. If it still remains, then you need to pierce the rice with a knife in several places to the very bottom of the cauldron - this way it will evaporate faster. But, in no case do not stir the rice! Everything, the pilaf is already cooked, now you can mix it up and put it on a serving dish.
10. Decorate it with chopped greens and ... eat in good health !!!

Pork pilaf

Ingredients:

• Pork neck - 300 gr.
• rice - 250 gr.
• onion - 1 pc.
• carrot - 1 pc.
• garlic - 2-3 teeth
• red mi black ground pepper
• ground coriander - 1 tsp
• dried basil - pinch
• salt and vegetable oil.

Cooking method:

1. Finely chop the garlic cloves. Peel the onion and carrot and cut into cubes. Cut the neck meat into cubes the size of a regular pilaf.
2. First, we heat the dishes themselves on camphor, in which we will cook our dish, and then pour vegetable oil into it.
3. Put the cubes of meat in it and fry over high heat for about 10 minutes. Now we need to add onions to the fried meat, and after 3 minutes, carrots, coriander, garlic, red and black peppers.
4. Mix everything and continue cooking for another 5 minutes.
5. Now you can send washed rice, pour everything with water, bring to a boil and close the lid. We continue to simmer our dish on low heat for about 25-30 minutes.
6. After 20 minutes, send a bay leaf to the rice and close the lid again.
7. As soon as all the water has evaporated, we test the rice with a fork for readiness. In the event that it seems still damp to you, add a little more water, close the lid and continue to simmer. In no case do not mix - you can get porridge!.
8. Mix the finished dish, put it on a plate, decorate with herbs.

Pork pilaf

Ingredients:

• Rice - 1 cup
• pork - 300 gr.
• onion - 1 pc.
• carrots - 2 pieces
• garlic - 5 cloves
• bell pepper - 1 pc.
• vegetable oil - 2-3 tbsp.
• tomatoes (preferably dried) 5-6 slices.
• spices for pilaf
• salt, pepper and bay leaf.

Cooking method:

1. We will cook this dish in the oven. So, preheat the oven to 180 degrees.
2. While it is warming up, we take on the ingredients.
3. Cut the washed meat into cubes. Cut the peeled carrot into slices, and coarsely chop the garlic and onion. Now pour oil into a hot frying pan and fry pieces of meat in it.
4. After 15 minutes, add the chopped onion and when it is reddened, add the carrots and garlic. Gently mix everything and send slices of tomatoes to them.
5. Fry everything for another 5 minutes. Lubricate the bottom of the cauldron, in which our pilaf will be cooked, with butter, put the prepared meat with vegetables into it, cover with rice, add spices and pour boiling water over it.
6. Place in oven and cook for 20 minutes. Do not cover the pot with a lid. When the cooking time is over, remove the cauldron with pilaf from the oven, add butter and mix well. Send the pilaf to the oven for another 20 minutes.
7. Our pork pilaf is already cooked, and I wish you all a good appetite!!!

Pork pilaf

Ingredients:

• Pork - 500 gr.
• rice - 500 gr.
• Onion - 1 pc.
• carrot - 1 pc.
• garlic - 5-6 tooth
• seasoning for pilaf - 3 tsp
• salt and pepper
• refined oil.

Cooking method:

1. The first thing we need to do is rinse the rice and soak it in cold water. While the rice is soaking, cut our piece of meat into 15 large pieces. We take a pan with thick walls and heat the oil in it.
2. We send pieces of meat to the oil, mix and fry them over high heat until golden brown. We add a little water, and reduce the fire to put out a little more. Cut the carrot into strips, and the onion into half rings.
3. When all the water has evaporated in the pan, we will send the onion to the meat first, and after 2 minutes the carrot.
4. Add salt and fry for 2 minutes. We send seasoning for pilaf. and on top we fall asleep rice, previously thrown into a colander. Reduce the heat, cover the pan with a lid and simmer the dish for about 20 minutes.
5. Once the time is up, you don't need to open the lid. You just need to turn off the camphor and cover the pan with a warm towel. Set the pilaf aside, let it infuse for another 10-15 minutes. Now you can serve your masterpiece on a plate,
6. Stir the pilaf, and put rice on a plate first, and pieces of meat on top of it. Serve him with the vegetable salad that you like best, and vo-a-la - you have completed the task completely.

Pork pilaf

Ingredients:

• lean pork about 700 gr
• 2 cups rice
• 250 - 300 gr carrots
• 2 - 3 large onions
• about 100 ml vegetable oil
• 3 heads of garlic
• aromatic spices (zira, turmeric, barberry)
• salt, pepper to taste

Cooking method:

1. First of all, we wash the rice, draining the liquid 5-6 times, then fill it with cold water and set aside until its time comes. We cut the pork into medium pieces and fry in a deep frying pan (it is better if it resembles a cauldron) in vegetable oil, over good heat, until golden brown on all sides, stirring occasionally.
2. Then add carrots chopped into thin strips to the meat (I used a Korean grater) and onion cut into thin half rings. Fry everything together until the vegetables are golden, while stirring, usually it takes from 15 to 20 minutes.
3. Add salt, pepper and seasonings to the meat, mix well. Drain excess water from rice
4. spread in an even layer over the pork. We cut off the bottom of the garlic and remove only the upper husk and, together with the skin, with whole heads, gently immerse half in the rice groats.
5. Pour the future pilaf with hot boiling water so that it covers it by 2 centimeters.
6. We cover with a lid and cook the dish over low heat, the cooking time largely depends on the dishes in which the pork pilaf is cooked (usually 30-35 minutes is enough for me). The liquid should almost evaporate and the rice should become crumbly. Gently remove the garlic and stir the pilaf until smooth, serve hot. Enjoy your meal.

Pork pilaf recipe

If you want to cook crumbly spicy pilaf, then take note of this recipe. The finished dish has a yellowish tint, not from a large amount of vegetable oil, but from the spice - turmeric.

Ingredients:

• 550 gr. pork tenderloin;
• 400 gr. steamed long-grain rice;
• 3 medium onions;
• 2 medium sized carrots;
• 6 cloves of garlic;
• 65 ml sunflower oil;
• ground turmeric;
• seasoning "Utskho-suneli";
• bay leaf;
• salt.

1. First cut the pork into small pieces. We clean the onion, cut it into half rings. Do not worry that the rings are not too thin; during the heat treatment, the onion will become soft and almost transparent. Cut the carrot into thin strips. It is necessary to pour about 1 cm of vegetable oil into a cast-iron cauldron, and then put on a strong fire.
2. Place meat pieces in hot sunflower oil, mix well. Pork must be fried at maximum flame. The appearance of a golden crust on the surface of the meat will indicate that it is necessary to add onion half rings to it. After the onion becomes soft, add the prepared carrots to the cauldron.
3. We get zirvak, it must be stirred from time to time. After browning the carrots, you need to set the minimum fire, gently level the zirvak with a tablespoon. Evenly distribute the rice, lay out the garlic cloves. Then pour rice with water, the liquid should cover it by about 2 cm. Add a bay leaf to the cauldron, 2-3 gr. seasonings "Utskho-suneli" and the same amount of ground turmeric, salt to taste. Then we increase the strength of the flame.
4. We are waiting for the water to evaporate from the surface of the cereal, and peculiar “volcanoes” form. Reduce the heat to low again and cover the pot with a lid. After 20 minutes, remove the dishes with pilaf from the fire, remove the lid. Stir the pilaf with a wooden spoon and let it brew for 10 minutes. You can taste the dish and add more salt if necessary. Now the delicious dish is ready, you can treat your family to it. Enjoy your meal!

Recipe for Uzbek pilaf with pork

Many housewives would like to learn how to cook Uzbek pilaf, you have such an opportunity. This simple recipe will help you create an Uzbek dish quickly and without much hassle.

Ingredients:

• 900 gr. pork;
• 900 gr. long grain rice;
• 450 gr. carrots;
• 400 gr. Luke;
• a head of garlic;
• 200 ml sunflower oil;
• 5 gr. seasonings for pilaf;
• salt and ground pepper.

Cooking Uzbek pilaf with pork:

1. Pork must be cut into medium cubes and fried with onions, which were previously cut into quarter rings. If you have a cauldron, then it is worth cooking in it. Oil during the cooking process should not be spared, since the final taste of the dish depends on it. After browning the meat, add carrots, chopped with a grater, to the meat.
2. It is necessary to fry everything until the carrots acquire a light golden hue. Now you can add the necessary spices. Then we pour well-washed rice into the cauldron, fill everything with water, it should cover the rice.
3. Next, put the garlic in the cauldron. We increase the fire to the maximum and wait for the liquid to boil in the cauldron. When the rice absorbs some of the water, cover the container with a lid.
4. We make a minimum fire and cook pilaf with pork in a cauldron for 20 minutes. After this time, we listen to the sounds that are heard from the cauldron, while we do not open the lid.
5. If the hissing of water is inaudible, then it is necessary to remove the dishes from the stove and let the pilaf stand for another 15 minutes. If you hear that the water hisses, then it is worth continuing to cook the dish. We proceed to the tasting of pilaf, its aroma is simply incredible.

Pilaf with pork in a slow cooker

Cooking pilaf in a slow cooker is a pleasure. One has only to prepare the appropriate products, and the home assistant will do the rest. Use this recipe, you will definitely like the taste of the dish.

Ingredients:

• 500 gr. steamed rice and pork pulp;
• 2 medium carrots;
• 3 heads of onion;
• 3 cloves of garlic;
• 75 ml of sunflower oil;
• bay leaf;
• seasoning for pilaf;
• salt;
• 3 gr. curry.

How to cook pilaf in a slow cooker with pork:

1. We cut the meat into cubes. Pour the required amount of sunflower oil into the container of the multicooker, add salt, as well as seasoning.
2. Fry the meat for 30 minutes, setting the "Frying" function. Stir occasionally while frying. Peel the onion, cut into cubes.
3. Grind the carrots using a large grater. On top of the fried meat, first spread the onions, and then the carrots.
4. We wash the rice, put it in the multicooker container, add salt to taste, the necessary spices, bay leaf, and garlic cloves.
5. We fill everything with water and set the “Rice” or “Pilaf” function, cook pilaf in a slow cooker according to the recipe for 1 hour. After the end of the cooking mode, open the lid and mix the pilaf with a spatula. Read more:

Delicious pilaf with pork and beef ribs

The taste of the finished dish also depends on rice, it is better to use the Basmati variety for cooking pilaf, it does not boil soft and turns out crumbly. Add a little dry barberry to the pilaf, it will give the dish its bright aroma.

Ingredients:

• 520 gr. pork;
• 3 beef ribs;
• 500 gr. rice
• 500 gr. carrots;
• 2 medium onions;
• a head of garlic;
• a pod of hot pepper;
• 2 gr. zira;
• barberry;
• salt.

How to cook pork pilaf:

1. We put a cauldron on the fire and warm it up well. Pour 150-180 ml of sunflower oil on the bottom. You can also cook pilaf in a saucepan, which has a thickened bottom, but it still tastes better in cast-iron dishes. Once the oil is hot, add the beef ribs. Fry them on medium heat for 7 minutes.
2. We take out the ribs and place the onion, cut in the form of rings, into the cauldron. Fry it until golden. We cut the meat into medium pieces, send it to the cauldron. In the process of frying, mix thoroughly with onions. After browning the pork, add the carrots, cut into strips. Mix everything and fry for another 10 minutes.
3. Pour the zira, put the head of garlic. We put here a pod of hot pepper along with fried ribs. Pour in boiling water, the contents of the cauldron should be covered with liquid. Salt the zirvak and cook over medium heat for 40 minutes. Then we take out the ribs and put a little dried barberry.
4. We drain the water from the rice that was previously soaked and add it to the container with zirvak. Add boiling water, it should cover the rice. Cook pilaf on medium heat. When there is no water on the surface of the rice, cover the cauldron with a lid and cook the pilaf until it is ready. After cooking, let the dish brew for 20 minutes. Remove the hot pepper and the head of garlic from the pilaf, mix it and arrange the hot dish on plates.

Useful tips from experienced chefs:

• When cooking pilaf, always pour rice with hot water from a kettle.
• Pilaf will turn out even tastier if you mix types of oil to cook it.
• For the preparation of pilaf, it is recommended to use the meat of a young animal.

Every hostess knows that if we cook pork pilaf at home, many difficulties await us. First, you need to choose quality products. Cook the rice so that it is soft and fluffy, but not overcooked. And it is almost impossible to figure out the choice of suitable spices without the help of a specialist.

However, you should not be afraid and refuse to please yourself and your loved ones with this amazing treat. It is enough just to learn the simple but useful secrets of pork pilaf, and everything will immediately fall into place. You will not even notice how you will learn how to cook this dish no worse than professional chefs.

Pilaf is one of the most ancient works of culinary art. Therefore, it is not even possible to establish where and when it was first welded. In the same way, one cannot be sure that only the Uzbek or Iranian way of preparing it is truly true.

Cooking pork pilaf at home is a very interesting and exciting process. Despite the fact that some difficulties may arise, the result will certainly please you. Following the tips, you can easily make real pilaf from simple and affordable products with your own hands.

Secrets of cooking pork pilaf

There is an ancient oriental legend that pilaf has not only amazing taste, but also healing properties. Avicenna recommended this dish as a medicine to all his patients. With its help, Avicenna treated exhaustion, diseases of the digestive system and other ailments. In the East, they believe that even the name of this dish did not appear by chance, and that it contains the main secret - the basic composition of the ingredients.

Products

There are many names under which the well-known and beloved pilaf is hidden. In Azerbaijan it is known as plov, in Turkey it is called pilav, and the famous Uzbek dish is called Palov Osh. It is the Uzbek interpretation of the name that is widely known to lovers of this dish.

P - the first letter of the word piyoz is translated as onion. Depending on the method of preparation, onions can be taken not only onions, but also other types and varieties. Leek, shallots, red and blue varieties are suitable, they will add juiciness and a pleasant sweetness.

A - aez - carrots. This root vegetable gives the finished dish not only a mild sweet taste, but also color. Therefore, it is advisable to take carrots of juicy sweet varieties.

L - lahm - meat. Pork should be fresh, with pieces of fat, but without veins.

Oh - oliyo - fat. Since pilaf is made from pork, there is no need to take additional fat. Oil for frying vegetables is suitable for any vegetable, odorless.

B - blows - salt. As for the preparation of other dishes, sea salt without iodine will be most suitable.

Oh - oh - water. The liquid in which the food will be cooked must be not only clean and safe, but also tasty. That is why, ideally, you need to take spring water, but drinking water without gas is also suitable.

Ш - shawls - fig. To cook pork pilaf at home, a frying pan, a saucepan, a slow cooker or a cauldron are most often used. Depending on the cooking method, you can take both long-grain and round varieties of cereals. Hard varieties with a low starch content are considered the most suitable. However, with proper preparation, almost any rice can be cooked.

Thus, cooking pork pilaf at home requires seven main components. However, one should not forget that real pilaf is distinguished not only by its taste, but also by its aroma. That is why special attention should be paid to the choice of spices and seasonings.

Seasonings for pilaf with pork

As you know, pilaf is a rather fatty dish. If we calculate the nutritional value of all components, the calorie content of pork pilaf per 100 grams is an average of 203.5 kcal. Despite this, after it there is no heaviness and discomfort. The main secret of the fact that tasty and appetizing pilaf can be eaten in almost any quantity lies in a unique mixture of spices.

Many modern nutritionists claim that hot spices have the unique ability to speed up the metabolism and increase the number of calories burned. Therefore, seasonings for pilaf with pork should be not only fragrant, but also spicy.

The composition of the traditional mixture necessarily includes: cumin, barberry and hot pepper.

Zira has a strong and pleasant smell. It is she who gives a special light nutty flavor and oriental aroma. However, she has another, no less important ability. Zira seeds help fatty foods to be better absorbed by the body, so it is simply necessary in pilaf with pork.

Barberry- delicious sweet and sour berries with a delicate fruity aroma. Berries contain a large amount of vitamin C. In addition, they are rich in malic, citric and tartaric acids. Barberry has many useful properties: it cleanses the body of toxins, relieves inflammation, and in Tibet it is considered a source of eternal youth.

Pepper has a high bactericidal effect and is considered one of the most effective means to stimulate appetite.

You can add some saffron, turmeric, or a pre-made curry mixture to add color. Other seasonings can be added to your liking, but the main three spices should always be present.

What part of pork is best for pilaf

When planning to make a delicious pilaf, the question often arises about the choice of meat. Pork is usually cut into 10 meat parts, each of which is suitable for a specific cooking method. It is not difficult to determine which part of the pork is better for pilaf: the meat must be fresh and have small streaks of fat. Thanks to the fatty layer, the meat is very juicy.

Brisket - part of the carcass, which is ideal for cooking pilaf. Layers of fat can be slightly wider or thinner, so they can be trimmed and melted for sautéing vegetables if necessary.

The ribs, shoulder blade and neck have excellent taste.

When determining which pork is best for pilaf, you first need to pay attention to the color and smell of the meat. The meat part should have a pleasant pink tint, and the color of the fat should be light, without yellowness.

Press down on the pulp with your hand and quickly release. If the structure of the meat is dense, elastic and quickly restores its shape, then the pork is fresh. If there was a hole left after pressing, it is better not to buy meat.

Pork should not be sticky, have an unpleasant sour smell.

Dishes for pork pilaf

A cauldron or a thick-walled pan is best suited. However, for home cooking, you can use any utensils, including a frying pan with high sides (at least 5 centimeters) and even an air grill.

Now that all the secrets of pork pilaf have been revealed, it's time to cook it.

Recipe

Cooking time: 60 minutes

Servings: 8

Ingredients:

• Pork - 500 g
• Rice - 2 cups
• Carrot - 3 pcs.
• Onion - 3 pcs.
• Vegetable oil - 100 ml
• Zira - 1/2 tsp
• Barberry - 1 tsp
• Hot pepper - 1 pc.
• Salt - to taste
• Curry mix - 1 tsp

Cooking:

Prepare meat, rice, vegetables and seasonings. Rinse a piece of pork and dry with a napkin. Peel carrots, peppers and onions and rinse in cold water.

Cut the meat into not very large, but not too small pieces.

Chop the onion into thin rings, cut the carrots into strips. It is not recommended to grate carrots, otherwise it will release juice and vegetables will not be fried, but stewed. This will soften the rice and make it sticky, like porridge.

Wash and dry one pod of hot pepper. If desired, it can be cut into thin sticks, but it is best to use the whole pepper.

Sort the rice, cover with water and rinse well. If you are using steamed rice, drain the washed rice in a colander and let the excess water drain. If you have taken regular cereal, rinse it several times to wash out all excess starch and soak in cold water. Set the cereal aside for 20-30 minutes. for it to absorb water.

Pour a little oil into a frying pan, cauldron or pan and heat well. Sprinkle in the cumin seeds and fry for 2-3 minutes.

Put the pieces of meat and fry. Cook until the pieces of lard are melted and the flesh acquires a beautiful golden crust.

Since pork is a fairly juicy meat, it is undesirable to fry it along with vegetables. Put the pieces of meat on a plate or transfer to another dish where zirvak will be cooked: a cauldron, a saucepan or a multicooker bowl.

Pour the remaining oil into the pan and fry the onion and carrot in turn. Put the fried vegetables to the meat.

Add barberry berries, pepper and salt. For more flavor, you can add a little curry or turmeric.

Boil water and pour meat with vegetables so that they are completely covered.

Put the zirvak on the stove and cook over high heat for 15-20 minutes. During this time, the meat should be well nourished with a spicy aroma, and the vegetables should soften.

Put rice groats in zirvak (do not mix the products) and spread evenly.

Put the pilaf on the stove, bring to a boil, put the pepper and cover with a lid. Now you will need to reduce the heat and leave to cook until the liquid has completely evaporated.

Without opening the lid, leave the pilaf on the stove for another 10 minutes so that it comes to readiness or put it in a warm oven.

Serve ready-made pilaf with tender pork meat to the table with a light vegetable salad or other snack. Enjoy your meal!

Hello Dear!

Today I will tell you how to cook delicious pork pilaf. Of course, pork is a little unusual meat for pilaf, since this dish comes from Asia and, as you know, pork is not very respected there. But personally, I have nothing against pork and I think that pork pilaf not much worse than pilaf, for example, lamb.

What to cook pilaf with pork

To prepare pilaf according to this recipe, we need:

• piece of pork meat
• carrot
• onion
• seasonings: zira, barberry, dried tomato, paprika, turmeric

I intentionally left out the quantity. It all depends on the size of the cauldron and how much you want to cook pilaf. Just remember that meat, onions and carrots should be about the same amount. Rice can be taken as much as meat, or up to two times more.

Seasoning for pilaf

Seasoning for pilaf is usually prepared in advance. I just buy zira (preferably black), dried barberry, paprika, dried tomato and turmeric in equal quantities on the market. I pour all this into one jar, mix it and that's it, the seasoning for pilaf is ready.

It is better to take a jar with a screw cap, for example, from baby food, since the seasoning is much more than what is needed for cooking pilaf.

Pork pilaf recipe

The seasoning has been prepared, now let's get to the rice. Rinse the rice thoroughly in several waters. Fill it again with cold water and set aside, let it soak.

Cut the meat into small, approximately equal pieces.

We put the cauldron on the fire and pour vegetable oil into the cauldron. It is difficult for me to tell you the exact amount of oil, I always estimate it by eye based on my own experience in cooking pilaf. Today, for example, I cooked pilaf from 500 grams of meat and 600-700 grams of rice. For this amount of oil products, I took about 200 grams. The amount of oil also depends on how fatty the meat is. The fatter the meat, the less oil, as fat will be rendered.

It is best to choose a cast-iron cauldron. In a cast-iron cauldron, pilaf cooks evenly and does not burn.

The oil must be heated, but not overheated. To check, I throw a small onion cut in half into the oil. Heat the oil until the onion is browned.

As soon as the onion is browned, we take it out of the oil with a slotted spoon. Throw the previously chopped meat into the hot oil.

While the meat is fried, cut the onion, not forgetting to stir the meat from time to time.

Then cut the carrots into thin strips. Don't forget to stir the meat.

For the first time, you should probably chop the onions and carrots in advance.

Our meat should be ready by now.

Pour the onion into the meat and fry it, stirring often, until the onion is cooked or becomes golden.

Usually in pilaf recipes they write: "fry the onion until golden brown." It doesn't always work out. If there is a lot of meat or the onion is very juicy, then it can be cooked before it starts to turn golden and there is no point in frying it further, as it can start to burn.

Add chopped carrots to the meat and onions.

Cook for another five minutes, stirring occasionally to prevent burning.

Then add about a teaspoon of seasoning for pilaf, which we prepared earlier.

We mix everything and pour water from the kettle so that it slightly covers the food.

Now you can salt well in such a way that rice and water will be added later.

What we have just done is called zirvak, it is like gravy for pilaf. Let the zirvak boil. If you try zirvak at the boiling point, it should have a salty taste.

We cover the cauldron with a lid, reduce the fire and leave the zirvak to cook. We cook pork pilaf, so it is enough to wait 15-20 minutes. If you are cooking or beef, then this time should be increased to 30-40 minutes.

When the zirvak is ready, pour the soaked rice over it.

Level the rice with a slotted spoon and add water so that it covers the rice by about two fingers.

Cover with a lid and leave to cook over low heat. The cooking time is different each time from 40 minutes to an hour, depending on the quantity and quality of rice and the amount of water.

I usually open the lid after 20-30 minutes and collect the rice from the edges to the center in a small mound.

If there is still a lot of water, then you need to pierce the rice to the bottom with a knife in several places so that it evaporates faster.

Again, close the cauldron with a lid and cook on minimum heat until the water disappears completely.

Put the finished pilaf on a large dish or arrange on plates.

Every culinary specialist who has somehow learned how to fry scrambled eggs knows that cooking pork pilaf is one of the most controversial moments in cooking in the post-Soviet space. Some call pilaf almost any porridge made from rice with meat. Others twist their noses and prove that cooking delicious pork pilaf is given to rare virtuosos. And in order to properly cook pork pilaf, you need to be almost a master chef. A lot of controversy is also going on about pilaf in a slow cooker.

I am of this opinion. How to cook delicious pork pilaf can be read in many cookbooks. For example, Stalik has a recipe. But I do not want to participate in any discussions about this. After all, every mistress in the kitchen is a sorceress. And adapting a good pilaf recipe to home conditions is not so easy. And if we cook pork pilaf at home, then it will definitely differ from how it is cooked in the East. This, perhaps, is about the same as a Chinese woman will tell a Ukrainian woman how to cook borscht.

In addition, I personally ate several varieties of pilaf. The Crimean Tatars, in Bulgaria, in Turkey, have Azerbaijani plov. And they were all different, but each one was delicious in its own way.
But still, I will share with you my recipe for a delicious pork pilaf. This option is very popular with my guests. I make pilaf not very greasy, as we tend to eat healthier. But I “customize” the taste of pilaf due to the right combination of spices and friable rice.

Ingredients:

• 500g rice
• 500 gr pork
• 3 carrots
• 2 onions
• 1 tbsp sunflower oil
• seasoning mix: zira, barberry, turmeric, paprika, black pepper
• saffron (if any)
• head of garlic

Cooking:

Enjoy your meal!