Step by step cooking pilaf with pork. Pilaf with pork in a saucepan, how to cook crumbly pork pilaf in a saucepan recipe with photo

real plov it is best to cook in a cauldron, in which both rice and meat will acquire an amazing taste and cook evenly. If such dishes are not at hand, you will have to use a deep frying pan, in which the bottom and walls should be thick.

In addition to meat and rice, fried onions and carrots are added to pilaf. There should be a lot of such vegetables - they will give the dish the necessary sweetness, golden color and make it more beautiful. From spices, you can use garlic, black and red ground pepper, barberry, saffron, cumin.

Pork pilaf

Ingredients:

600 g pork
1.5 cups rice
3 glasses of water
2 heads of onion
2 carrots
salt and black pepper to taste
5 garlic cloves
a pinch of saffron
1 st. a spoonful of melted fat
1/4 cup vegetable oil
1 st. barberry spoon
fresh herbs

How to cook pork pilaf:

Onions and carrots should be peeled, the first cut into half rings, and the second into large strips.
Melt the fat in a cauldron (or a deep thick-walled saucepan), add vegetable oil to it and warm it up a little. Put the vegetables in the pan and fry them over medium heat until golden brown. When they are ready, they should be transferred to a plate with a slotted spoon.
Put chopped into a cauldron large pieces pork. The meat must be fried almost until tender, stirring from time to time and making sure that it does not burn.
While the pork is browning, you need to do the rice. It should be put in a bowl, pour cold water and leave for 15-20 minutes. After that, wash thoroughly, changing the water at least 6 times - thanks to this, it will turn out even more crumbly.
When the meat is almost ready, you need to salt and pepper it to taste, mix it. Then put the rice on top, distributing it in an even layer, and fried carrots and onions on it. After that, unpeeled garlic cloves should be stuck into the rice, making a small incision on them. Salt well, sprinkle with barberry and saffron. And only after that fill everything with water.
Pilaf should be brought to a boil, then reduce the flame, cover with a lid and cook until the water has completely evaporated. When the latter becomes small, rice in 3-4 places must be pierced with a fork. A cauldron with ready-made pilaf should be wrapped in a blanket, leaving for about 20-30 minutes for the dish to reach. Then mix the pilaf, arrange on plates and serve, sprinkled with herbs.

Secrets of the Oriental Mistress

Dried fruits can also be added to pork pilaf - they will make the dish bright, beautiful and even more delicious. During the preparation of pilaf, a glass of a mixture of dried apricots, raisins and prunes must be steamed with boiling water, then washed and cut. Spread the dried fruits over the meat before sprinkling it with rice.

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 crumbly homemade pilaf“rice to rice”, 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. For the preparation of pilaf, I used a mixture of next composition in equal proportions: Bell pepper, turmeric, zira, 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.

Hello Dear!

Today I will tell you how to cook delicious pilaf from pork. 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 shop at the market equal amounts zira (preferably black), dried barberry, paprika, dried tomato and turmeric. 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 seasonings are much more than 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.

We lay out the finished pilaf on big dish or arrange on plates.

Step-by-step recipes for cooking delicious and crumbly pork pilaf in a saucepan

2018-02-24 Natalia Danchishak

Grade
prescription

3647

Time
(min)

servings
(people)

In 100 grams ready meal

14 gr.

7 gr.

carbohydrates

20 gr.

201 kcal.

Option 1. Classic recipe for pork pilaf in a saucepan

Even if there is no cauldron at hand, you can cook no less tasty and crumbly pilaf in a saucepan. It is desirable that the dishes are thick-walled, but in the absence of such, you can use an ordinary pan.

Ingredients

kg of pork tenderloin;
40 ml sunflower oil;
400 g round rice;
a pinch of barberry;
one carrot;
salt;
onion bulb;
seasonings;
garlic - six cloves.

Step-by-step recipe for pork pilaf in a saucepan

We wash the pork tenderloin, cut off the films and excess fat from it. Meat cut into medium pieces. We spread the pork in a preheated pan and fry, stirring with a spatula.

We clean the onion from the husk. We chop it with thin half rings. As soon as the meat starts the juice, add the onion to it and continue to fry, pepper and salt. We clean a couple of cloves of garlic and squeeze through a press into the pan. We clean the carrots, wash and cut into bars. Add vegetables to pork with onions. We continue to simmer until the carrots are half cooked.

Transfer pork with vegetables to a bowl. Thoroughly wash the rice groats and lay them on top of the meat. We level. Pour water in a thin stream until it completely covers the cereal. As soon as the liquid is slightly absorbed into the rice, put the head of garlic in the center, removing the top husk from it. Lightly press into the rice. We lay out the barberry. Cover with a lid and simmer over low heat until the cereal is cooked.

Do not stir while cooking. When it is completely ready, remove the head of garlic, mix the contents of the pan and put it in a slide on a dish.

Option 2. A quick recipe for pork pilaf in a saucepan

Pilaf in a saucepan - hearty and tasty dish which is quick and easy to prepare. At the same time, according to palatability it is in no way inferior to the classic, cooked in a cauldron.

Ingredients

350 g round rice;
freshly ground black pepper;
350 g pork tenderloin;
salt;
three carrots;
75 ml sunflower oil;
two bulbs;
two cloves of garlic;
30 ml of tomato.

How to quickly cook pork pilaf in a pan

Pour sunflower oil into a saucepan and heat it well. Wash the pork, pat it dry with a napkin and cut off any excess. Cut the meat into pieces. Place in a saucepan and cook until golden brown covered, stirring occasionally. The fire must be strong. At the end, pepper and salt.

Boil water in a kettle. Peel the onions and chop them into quarter rings. Once the meat is browned, add more oil and add the onion. Stir, cover with a lid and fry for a couple of minutes.

Wash the peeled carrots and chop into thin bars. Pour a little more oil into the pan and put the carrots. Pepper and salt a little more, stir and cook under the lid for a couple of minutes.

Dilute the tomato with boiling water. Put the washed rice in a saucepan and pour in the diluted tomato. Smooth well and pour boiled water so that its level per centimeter is higher than the cereal. Put in two cloves of garlic. Cover and simmer over low heat for 20 minutes. Stir at the end.

The dish will cook even faster if the rice is soaked overnight. Carrots cut only into strips or bars. In no case do not grind it on a grater, otherwise the vegetable will turn into porridge.

Option 3. Pork pilaf in a pan with mushrooms

Pork pilaf with mushrooms - incredibly aromatic and hearty meal which will especially appeal to the representatives of the stronger sex. Mushrooms can be any, but it is better to use porcini for cooking.

Ingredients

600 g pork tenderloin;
150 ml sunflower oil;
200 g of round grain rice;
spices for pilaf;
onion bulb;
salt;
one carrot;
three slices of garlic;
three tomatoes;
white mushrooms - seven pcs.

How to cook

Rinse the pork well under the tap. Strip it of all excess. Peel and wash vegetables. Rice groats rinse, then put in a cup, fill with drinking water and leave for an hour.

Cut the pork into medium slices. Finely chop the onion. Pour oil into a saucepan and heat it well. Add onion and fry until light golden brown. Cut the carrot into thin slices and add to the onion. Saute, stirring, for another seven minutes.

Peel the porcini mushrooms, wash and cut into thin slices. Send them to the pan and fry until the mushrooms release their juice. Then cover and simmer for ten minutes. Add pork, stir and fry for ten minutes. Rinse the tomatoes, wipe and cut into cubes. Pour into a saucepan, stir and cover with a lid. Stir again after five minutes.

Season meat with vegetables with salt and spices. Stir. Put the soaked rice on top, smooth and salt. Stick slices of garlic into it without peeling it. Pour in a thin stream of water so that its level is a centimeter above the cereal. Cover with a lid and simmer over medium heat for 20 minutes.

If porcini mushrooms could not be found, you can cook pilaf with fresh or frozen champignons. Groats can be filled not only with water, but also with meat or mushroom broth.

Option 4. Pork pilaf in a saucepan and dried fruits

The dish has a spicy sweet and sour taste. Vegetables and meat go well with sweet dried fruits. A heavy-bottomed pot is ideal for cooking.

Ingredients

half a kilo pork ham;
four stack. drinking water;
two cups of long-grain rice;
table salt;
two carrots;
a pinch of cinnamon;
two onion heads;
10 g sweet ground paprika;
six slices of garlic;
10 g of zira;
a handful of raisins and dried apricots.

Step by step recipe

Bring water to a boil in a kettle. Cut slices of fat from the pork ham. We put them in a saucepan and melt the fat. We remove the cracklings. Pork cut into pieces and fried in melted fat.

Carrot and onion clean and wash. Slice the carrot into long strips. We chop the onion in half rings. To the fried pork, add garlic cloves directly with the husk, onions and carrots. Mix and fry lightly.

Wash raisins and dried apricots. We cut off the tails from the raisins. Cut the dried apricots into strips. Add dried fruits to the pan, season with spices and stir. Wash the rice thoroughly, pat dry and place in a bowl. Fry, stirring regularly, for about five minutes, until the grains become transparent.

Pour boiling water over everything and simmer over low heat for about forty minutes under the lid. We wrap the finished pilaf with a warm towel and leave for another ten minutes, then stir and put it on a dish in a slide.

To make pilaf crumbly, use high quality grits. If dried apricots are too dry, soak them in boiling water for half an hour.

Option 5. Pork pilaf in a pan with peas and corn

There are many pilaf recipes. It is cooked with meat, fish, vegetables or mushrooms. Pilaf with pork, corn and peas is not only tasty and healthy, but also beautiful dish which is suitable for both family and dinner parties.

Ingredients

300 g pork ribs;
sunflower oil;
bulb;
freshly ground pepper;
carrot;
salt;
100 ml of meat broth;
two cloves of garlic;
400 g round-grain rice;
fresh parsley;
100 g green peas;
50 g canned corn.

How to cook

Heat up the oil in a saucepan. pork ribs wash, dry and fry until golden brown. Pour in water and simmer over moderate heat. Salt and pepper.

Chop the peeled onion into thin quarter rings. Add to ribs and continue frying until golden brown. Peel the carrots, wash and cut into small strips. Add the vegetable to the pot and simmer, stirring, for a couple of minutes.

Pour hot into the pot meat broth. Stir. Wash the rice grits and spread over the pork with vegetables. Put Bay leaf. Bring rice to half-cooked. Add canned corn, peas and chopped parsley. Drown the head of garlic in the rice, removing the top husk. Cover with a lid and simmer until done. If necessary, top up with water. Stir the finished pilaf and serve, laying a slide on a dish.

The dish will become even healthier if you cook it on olive oil. Corn and peas can be fresh or canned.

It would seem that it is difficult to cook delicious pilaf with meat, because the recipe is simple and the products are quite affordable! However, in order for this dish to turn out really flawless, you need not only to put a piece of your soul into it, but also carefully study the cooking technology.

Our detailed recipe With step by step photos will help you make delicious crumbly pork pilaf in a cauldron on the stove. Of course, ideally, it is better to use lamb for pilaf, but it can not be found everywhere on sale, so we offer an affordable and home version this popular dish.

Ingredients:

long grain rice - 350 g;
pork (preferably shoulder or brisket) - 500 g;
carrots - 1-2 pieces;
onion - 1-2 pcs.;
vegetable oil - about 80 ml;
garlic (optional) - 3 heads;
zira - ½ tbsp. spoons;
turmeric - ½ teaspoon;
salt, pepper - to taste.

Homemade pork pilaf recipe with photo step by step

How to cook crumbly pilaf in a cauldron on the stove

We cover the bottom of the cauldron with a thin layer of vegetable oil, heat it up. We load the peeled and finely chopped onions. Fry over moderate heat until soft.
Cut the carrots into thin strips and lay them on the onion. Stirring, we pass the vegetable "assortment" for a couple of minutes.
Let's move on to the meat. After washing and drying, cut the pork into medium-sized pieces, add to the carrot-onion sauté and fry until golden brown, not forgetting to stir. So that the pilaf does not turn out dry, it is better to give preference to sufficiently fatty parts of pork - in this case shoulder blade, brisket, neck, etc. are perfect.
As soon as the meat is browned, sprinkle it with salt, ground pepper, add zira, turmeric and / or other spices at your discretion, mix. Pour in about a glass of boiling water (so that the pork is almost completely covered with liquid). We load the heads of garlic into the cauldron, after cutting off the roots and stem, and also removing the top layer of the husk. Stew the meat over low heat under the lid for about 30-40 minutes (until soft).
We thoroughly wash long-grain rice, drain the water and load it with almost ready-made pork. Smooth out carefully with a spoon.
Pour in boiling water, being careful not to damage the layer of rice grains. As a result, the water should be 0.5 cm above the rice level. Add a little more salt, set the maximum heat and bring the liquid to a rapid boil, do not mix! Immediately cover the cauldron with a lid and keep the rice at maximum heat for exactly 7 minutes.
After the specified time, without opening the lid, reduce the temperature to a minimum and simmer the contents of the cauldron for 12 minutes. To make the pilaf really tasty and crumbly, in the process of cooking, in no case do we mix the rice and do not open the lid until the last, so that all the water has time to evaporate and the rice grains are thoroughly steamed. Having removed the freshly prepared pilaf from the heat, we continue to insist for another 10 minutes, and only after this time we remove the lid and gently mix the rice with the meat.
We distribute our crumbly pork pilaf into portioned containers and serve. The dish is completely self-sufficient, so no additions to it are required!

Pork pilaf in a cauldron on the stove is ready! enjoy hearty lunch! Enjoy your meal!