Recipe for a delicious pilaf with pork. Pilaf with pork in a saucepan, how to cook crumbly pork pilaf in a saucepan recipe with photo

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 into a saucepan vegetable oil, 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.

Lamb is a traditional meat for cooking classic Uzbek pilaf. But the spread of recipes around the world has made adjustments even to standard dishes. Delicious crumbly pilaf from pork - no less popular and sought-after dish. After all, this meat is easier and faster to cook, and palatability in no way inferior to sheep.

How to cook crumbly pork pilaf

Pilaf is a dish to which step by step recipes photos won't give any meaningful clues. The only thing that can be estimated from them is the intensity of the roasting of the components and the size of the chopped vegetables and meat.

When preparing, you need to consider several nuances:

zirvak - meat roast for a dish, cooked in in large numbers oils. As a base, you can use fillets or ribs with thin bones obtained from young pork. Small layers of fat are also suitable;
carrots for real pilaf are not rubbed, but cut into cubes or long sticks (straws);
the sequence of actions at the frying stage may differ: so that the onion does not burn, some cooks put it on top of the meat, but before the carrots, others add it before the meat;
to cook a delicious crumbly pork pilaf, you need to choose right rice. There are varieties that are labeled as "for pilaf": devzira, steamed species. But it is best to experiment with several varieties, because producers in different regions of the country differ;
you need to cook the dish in sunflower oil or lard, if there are pieces with a large layer. Pre-fat is melted;
barberry gives sourness to pilaf, but it is not necessary to use it, despite the fact that seasoning is found in almost all traditional recipes.

Now you can start cooking delicious pilaf with pork.

Quick and tasty pork pilaf in a cauldron on a live fire

To cook crumbly pilaf in a cauldron over a live fire, you need to use only high-quality firewood or coal.

No plastic or rubber elements should get into the fire.

To complete the recipe, you need to take the exact number of components, or increase them in accordance with the proportions.

Ingredients:

1 kg pork meat without bones and excess fat;
1 kg long grain rice, or a special variety for crumbly pilaf;
1 kg of carrots;
4 large onions;
200 ml of odorless vegetable oil;
2 heads of garlic;
zira (cumin) - 1-2 tsp. depending on condiments.

You can optionally take hot peppers(in pods) to taste, salt, black pepper, combined seasoning for pilaf, barberry and herbs.

Remember that spices should not be too much.

The meat is cut into large pieces, as soon as the rice is washed to white water and left to soak for 30-40 minutes.
Meanwhile, the cauldron is heated over high heat, a glass of oil is added.
As soon as the smoke appears, fall asleep onion, cut into half rings.
After 3-4 minutes, add pork to the onion: the meat should be covered golden brown and the liquid evaporates.
On the final stage cooking zirvak add carrots, stirring constantly.
After 5-7 minutes, when vegetables and meat become golden, seasonings, salt are added, hot water so that it is 1 cm higher than the contents.
Now you need to reduce the heat and simmer the delicious pilaf for another 5-6 minutes. Then rice is added and water is added to cover the cereal. Carefully remove the slotted spoon after adding, leveling the layer of rice, but without stirring it!
Once the water boils away, add the peeled heads of garlic. The cauldron is covered with a lid.
The cooking time from this point is 12-15 minutes, since the meat is already ready.

The final touch is decoration with greenery and serving.

How to cook crumbly pilaf with pork at home on the stove

To cook crumbly pilaf with pork and rice, take a cast-iron pan (a wok with a narrow bottom and wide edges).

You can use a similar aluminum cookware with a thick bottom.

It is very important to use the exact amount of water to avoid porridge.

Before you start cooking crumbly pilaf with pork, collect all the ingredients:

1 kg each take pork and rice, which after cooking turns out to be friable;
carrots need 200 g less - 800 g;
garlic - 3-4 heads, and onions - 600 g;
obligatory spice - zira 1 tsp;
vegetable oil - 200 ml;
water - 1.5-2 liters, if a pot-cauldron is used to cook pilaf with pork, and not a frying pan, less water will be required;
you can add 1 tsp. a mixture of peppers, a handful of barberries and 1 tsp. turmeric.

The technology for cooking pilaf on the stove differs only in small nuances, but the process itself will not be the same as when using an open fire. Here you do not need to monitor the dishes every second and prevent excessive heating:

Rice is poured for 40-60 minutes, after washing to clear water.
Carrots are cut into cubes, onions are cut into half rings, and pork is cut into large cubes.
First, the onion is fried in slightly smoky oil, then pieces of pork are added to it, it is not necessary to cover it with a lid.
When the pork is reddened, lay out the carrot sticks. It is important to press the vegetables with a spatula to the surface of the meat without stirring. Then the carrots will be saturated with the aroma of fat, and not boiled.
Prepare spices: peel the garlic, cut upper part, grind peppercorns, sort out the barberry.
Add to zirvak 2 tbsp. l. salt, cumin, crushed pepper. If hot chili pods are used, they are put whole.
Pour products hot water 1 cm above their surface.
Put the barberry and the remaining spices, cover with a lid and simmer for about 10 minutes.
Put the rice on top, spreading it gently with a spatula. It is necessary to press the cereal well, but do not mix it.
Peeled heads of garlic are immediately added and the mixture is poured with boiling water 1.5 cm above the rice level.
After boiling, holes are made in the compressed cereal with a stick so that the moisture evaporates faster. Cover with a lid.
As soon as the moisture evaporates, the rice is collected with a spatula in a hill, reduce the heat to a minimum and cover the wok with a towel. After 20-40 minutes turn off the stove.

Cooking time at the last stage depends on the variety of rice chosen. So, steamed grain will take longer to boil than polished. At home, pilaf is served on big platter, laying out rice first, and then pork and carrots. You can lay out a slide, after mixing the ingredients.

Pork pilaf in a slow cooker is the most delicious recipe

A step-by-step recipe for crumbly pilaf in a slow cooker with pork is a real find for those who want to save time and use the kitchen tool to the maximum of its capabilities.

Using the right recipe a dish in a slow cooker turns out tasty, fragrant, does not require any complex manipulations.

But in order to cook a delicious and crumbly pilaf with pork, you must strictly follow the requirements of the recipe, otherwise the dish will turn into rice porridge.

What you need

To prepare the recipe, take the following ingredients:

pork - fatty neck or other type of pulp - 600 g;
special rice for pilaf or basmati - 400 g;
onion - 300 g;
carrots - 300 g;
sunflower oil - 150 ml;
garlic - 1 head;
zira - 0.5 - 1 tsp.

You can add pepper or coriander, as well as other seasonings that are combined with pork. For a subtle sour note, take dried berries barberry.

How to cook

As in any other recipe, rice is first washed with water, poured for 40-60 minutes and vegetables are prepared. Then oil is poured into the slow cooker, when smoke appears, the onion is fried in the “frying” mode.
Then pieces of pork are added, and when an appetizing crust appears, carrots are covered. After 10-15 minutes, after mixing, boiled water is added (1 cm above the products), salt and spices are added, including the head of garlic.

Close the lid and set for 10 minutes at 120 degrees. Open the slow cooker, fill in the swollen rice, pour water along the wall (70-80 degrees). Set the temperature to 100 degrees, close the lid and turn on for 20 minutes. After cooking, let the dish brew for 20-30 minutes.

Pilaf cooking secrets

Use a few secrets when preparing a fragrant dish:

While cooking, experimental chefs often discover new tricks and secrets to creating delicious recipes pilaf.

Step-by-step recipes for crumbly pork pilaf in a cauldron and a slow cooker, with raisins, vegetables, mushrooms

2018-03-02 Marina Vykhodtseva

Grade
prescription

2982

Time
(min)

servings
(people)

In 100 grams of the finished dish

6 gr.

8 gr.

carbohydrates

14 gr.

158 kcal.

Option 1: Classic crumbly pork pilaf

There are an incredible amount of recipes for crumbly pilaf with pork (and other meats). But most often in classic version add only onions with carrots, rice and spices. So that the dish does not turn into viscous porridge, great importance is given to the addition of liquid. You can find many different recommendations, but the simplest and most the right way- measure. Recipe for a cauldron.

Ingredients

400 g of rice;
800 g pork;
800 ml of water;
200 g of onion;
300 g carrots;
1 head of garlic;
1 tsp seasonings for pilaf;
40 ml vegetable oil.

Step-by-step recipe for classic crumbly pilaf

We heat up the oil for pilaf. You can replace it with melted fat. Cut onion, add. We clean the carrots, chop them into strips and also send them, fry them together.

Wash the pork, cut. We make cubes or sticks of 20 grams. We lay it to the vegetables, also fry a little, do it over high heat, after which we sprinkle the meat with vegetables with a special seasoning for pilaf. If it is not there, then we throw a little zira, turmeric, crush a few coriander seeds, season with black pepper. We warm everything with spices for a minute and add 300 ml of water, we use only boiling water, be sure to measure it. It's time to reduce the fire, then simmer the zirvak for about half an hour. The taste of pilaf will depend on it.

It's time for rice. We wash cold water until transparent, but do not soak. Otherwise, it will be difficult to guess with the liquid, since the grains will nourish it. Immediately peel the head of garlic from the top husk, it is not necessary to disassemble it into cloves.

Pour rice into zirvak, salt the remaining boiling water, pour it in, stick a head of garlic into the central part of the cauldron. Cover, after boiling, reduce the heat to a minimum.

We cook for half an hour, then turn it off, leave the dish for another half an hour, let it stand on the stove. It is impossible to open the cauldron all this time.

Do not neglect the thorough washing of rice. If this is not done, the pilaf will never turn out crumbly, the grains will stick together.

Option 2: A quick recipe for crumbly pork pilaf

This dish will be cooked in a slow cooker, so it won’t take much time, you just need to fry the food a little, then the kitchen assistant will do everything herself. Water for such pilaf will need less than the norm, since it will practically not evaporate.

Ingredients

2 tbsp. rice
500 g pork;
2 carrots;
1-2 bulbs;
50 ml of oil;
3.5 st. water;
barberry, zira and other seasonings;
3 cloves of garlic.

How to cook fast

We turn on a program that is convenient for frying, this is often done in baking, but frying can also be used. Pour out the oil, add the diced meat. Cooking until light brown.

We cut the vegetables, add the onion first, and after another two minutes, the carrot. We're getting ready a little more. While we wash the rice, boil water, prepare spices.

We fall asleep seasonings, you can take ready mix or add spices to your liking, mix thoroughly, level and lay rice on top. It also needs to be leveled, sticking garlic cloves.

It is necessary to pour everything with boiling water, be sure to salt the water. We don’t touch anything else, close the multicooker, set the “Pilaf” program and cook until the signal. Then let it heat up a little more. Ready meal Stir thoroughly, lift vegetables and pieces of pork from the bottom.

Not all multicookers have a pilaf mode, in some models this is a rice, porridge program, it is advisable to read the instructions before using the device.

Option 3: Crumbly Pork Pilaf with Raisins

Adding dried fruits to pilaf is the norm in the east. Rice and meat go well with them, the dish gets an unusual aroma and taste, you need to try it at least once. We take raisins light pitted, no pre-training other than rinsing is not necessary.

Ingredients

100 g raisins;
400 g of rice;
700 g pork (pulp);
5 tablespoons of oil or fat;
3 carrots;
2 onions;
0.5 tsp zira;
0.3 tsp turmeric;
2 laurels;
1 head of garlic;
800 ml of boiling water.

How to cook

Cut carrots into fairly large strips. We chop the onion smaller and thinner, fry the vegetables in oil, but not until golden brown.

Wash the pork. We cut the meat into cubes, add it to the vegetables, let it fry, we do all this over high heat. Add spices and a glass of boiling water, cover, simmer for half an hour.

While doing rice and raisins. We just wash them. There are 600 ml of boiling water left, you need to salt them. Free the garlic from the outer dirty husk. If the teeth are scattered or just not whole head, then it’s okay, you can stick separate slices, you don’t need to clean it.

We send rice to zirvak, stick garlic, level the layer and sprinkle with raisins on top. Gently pour boiling water, throw laurels, but do not deepen. Let it boil, cover, lower the heat and simmer for about half an hour.

Let the pilaf brew after cooking. Open, remove the laurel, mix the ingredients thoroughly and break with a spatula.

In exactly the same way, you can cook pilaf with dried apricots, it also goes well with raisins, you can mix it. Sometimes injected walnuts which give a very interesting taste.

Option 4: Fluffy pork pilaf (with ribs)

With ribs, pilaf is prepared in a slightly different way, since the pieces are with bones, a lot of fat is concentrated on them, which needs to be melted. We take mixed spices for such pilaf, seasoning from a bag is suitable. Option without zirvak.

Ingredients

500 g of ribs;
4 cups of boiling water;
2 carrots (large);
2 cups of rice;
3 tablespoons of oil;
2 onions;
spices, garlic.

Step by step recipe

Pour the oil into the cauldron, cover the entire surface with shaking movements. If this is not done, the ribs may stick when added. Let's warm up.

We cut the ribs into bones, put them in a cauldron and cook on the strongest fire until golden brown. Then carefully remove, leaving the fat.

While the ribs were cooking, it was necessary to prepare the vegetables, cut them. We throw the carrots and onions into the hot fat, continue to cook over high heat. At the same time, we wash two full glasses of rice.

We return the ribs to the vegetables, season with spices, salt, stir and fall asleep with rice. Immediately pour boiling water, put the garlic (stick), cover.

As soon as we hear that the liquid in the cauldron boils, we reduce the fire to the very minimum. The lid can no longer be opened. We simmer pilaf for 25-30 minutes and let it brew for exactly the same amount of time.

Adding water to pilaf is one of the most crucial moments. You don’t just need to pour boiling water, you can’t allow a hole to appear in the rice layer. We substitute a slotted spoon or spoon, direct the jet at it, just do everything carefully.

Option 5: Fluffy Pork Pilaf with Mushrooms

Fragrant, but easy to prepare recipe for crumbly pork pilaf with mushrooms. We take ordinary champignons, you don’t need to cook or fry anything separately, which additionally saves time and simplifies everything.

Ingredients

250 g of champignons;
300 g pork;
100 g of onion;
200 g carrots;
400 g of rice;
50 ml of oil (can be lard, other fat);
spices, garlic.

How to cook

We heat the vegetable oil, throw chopped onion into it, after two minutes we throw carrot straws, and then pork. We cook a little over high heat.

We cut the champignons, but not finely, it can be quartered, if the caps are small or divided into 6-8 parts. Add to pork, stir, immediately add spices, salt a little, pour 0.5 cups of water and cover. Tomim zirvak 20-30 minutes.

We cook the rice, wash it thoroughly, rinse the head of garlic, removing the top husk. We measure out 600 ml of boiling water, do not forget to salt.

Open, stir vegetables with mushrooms and pork, pour rice, stick garlic in the center if the cooking is whole. Enter the rest of the water. There is no need to add more liquid, since the mushrooms are wet, there are a lot of vegetables. We cover, simmer pilaf for 30 minutes, let it brew, you can wrap the cauldron with a blanket for a couple of hours, it will turn out tastier.

Often the meat is fried first, stewed under the lid, then vegetables are added to it. This can be done if the pork is not very young or you want to use large pieces, or there is no time to languish zirvak for half an hour or more.

Real pilaf is best cooked 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 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 folded into 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.

Creating a dish rich in exquisite harmony of tastes is sometimes a long and troublesome business. So, the preparation of authentic Uzbek pilaf requires a lot of time and the availability of a whole range of products and utensils. But do not deny yourself the pleasure of eating pilaf, as often as you would like. Simplifying recipes is an interesting activity, and here sometimes new interesting and author's dishes are born at the housewives. Pilaf with pork in a pan, it's wonderful tasty dish, which is prepared quickly, and the taste is at the level of the classic version.

Taste Info Second: cereals

Ingredients

pork (ham or shoulder) - 300 g;
large carrots - 1 pc.;
large onion - 1 pc.;
white rice (Indica variety) - 300 g;
water - 300 ml;
seasonings for pilaf - a pinch;
salt, pepper - to taste;
fresh garlic- several cloves;
vegetable oil - 20 ml.

How to cook pork pilaf in a pan

Peel the carrots and chop into cubes (length 1.5 cm, edge 1 x 1). Free the onion from the husk and chop into small cubes.

Let's prepare zirvak. Zirvak is an onion fried with carrots and seasoned with spices. Heat half the oil in a frying pan and fry the onion until golden brown, then add the carrots. It is better to cover the vegetables with a lid, so they do not burn and are well saturated with the taste of each other. Add half of the spices for pilaf.

Wash and dry the meat, remove excess fat. Meat cut into cubes. Put the pork to the vegetables and stew well. In the process, salt a little and add seasonings for pilaf. Stew meat and vegetables covered.

Place pork and vegetables in a heavy bottomed pot. Next, add a little water to the mixture (2 - 3 tablespoons).

In the classic version, rice should be dry. But for such a variation of pilaf, it is worth washing the rice well and simmering for 1 tbsp. butter. When the rice is oiled, you can add it to the pan.

Now add water on top and close the pan tightly with a lid. As soon as the rice begins to boil, you should give access to air, and slightly open the lid.

Pilaf should boil for about 30 minutes without stirring. Then the rice is completely saturated with the aromas of spices, vegetables and meat.

After half an hour, pilaf with meat in a saucepan should be mixed. Then the dish will acquire an intense shade due to carrots and taste due to spices.

Before putting the pilaf on plates, you need to peel the garlic. Now, passing the cloves through the garlic press, knead into the dish.

An original and beautiful serving of pilaf will be a dish laid out in a confectionery ring. But if it is not in the inventory list, then you can put the pilaf in a cup, and then turn the container over onto a plate. The dill feather will be the perfect decoration.

Note Tips:

When frying rice, you can add orange zest, then the taste will be richer and brighter.
If rice is steamed with whey, then the taste of the dish will be softer and more delicate.
Saffron will give pilaf a rich color;
In combination with turmeric, rice becomes more spicy.
In pilaf, you can add something that suits each specific taste. Prunes, nuts, greens - the choice of toppings is quite large, the main thing is that they match the taste.