Recipe for a delicious pilaf with pork step by step. Pork pilaf recipes for delicious pork pilaf

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

2018-02-24 Natalia Danchishak

Grade
prescription

3647

Time
(min)

servings
(people)

In 100 grams of the finished dish

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 is a hearty and tasty dish that is prepared quickly and simply. 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;
fresh 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.

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 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 up one more time 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 into the cauldron vegetable oil. 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.

As an example, I chose Samarkand pilaf. It is always prepared in such a way that the rice remains crumbly. If this does not happen, then for one single reason - you are using more water than required, and you get a shawl. Follow our step-by-step instructions, and you are guaranteed to get an excellent crumbly pilaf - rice to rice.

Ingredients for 10 servings:

Pork (pulp) - 1 kg;
Rice - 1 kg;
Carrots - 800 g;
Onion - 600 g;
Garlic - 4 heads;
Barberry - 1 tbsp. l.;
Zira - 1 tsp;
A mixture of peppers - 1 tsp;
Hot pepper - 1 pc.;
Turmeric - 1 tsp;
Refined vegetable oil - 200 ml;
Salt - to taste;
Water - about 2 liters (depending on the diameter of the dishes for cooking pilaf).

How to cook crumbly Samarkand pilaf (step by step instructions with photos)

Soak the rice in water.

In order for rice in pilaf to be crumbly, it should be rinse thoroughly in several cold waters, gently rubbing the grain between the palms until the water becomes completely clear. This means we got rid of rice flour which makes rice sticky. We drain the water.

Cut the carrots into large elongated sticks.

Onions should be cut into half rings.

We send the chopped onion to the wok (cauldron) with hot sunflower oil.

We soak the barberry berries peeled from the branches.

After reaching a light golden color of the onion, put the pieces of pork (the size of a large nut) into the wok.

(After frying the meat, it’s the turn of laying the carrots, which should also be fried in hot oil, soaked in it. We don’t mix the carrots with the meat, but press its layer with a spatula over the entire surface so that it is covered with a layer of liquid from oil, onion and meat juice.

We clean the heads of garlic from the rough lower part of the rod and the flaking husk, trying not to damage the last layer of the hard shell of its cloves.

We salt our preparation of zirvak abundantly (about 2 tablespoons of salt for this portion). Oriental cooks often add glutamate.

Grind the pepper mixture in a mortar. Hot peppers and we will lay the zira whole.

Add zira and a hot pepper pod, pour over the products fried in a wok hot water.

Now turmeric, soaked barberry berries and a mixture of peppers grated in a mortar should be placed in zirvak.

We put out the zirvak for about 10 minutes. The first stage of cooking Samarkand pilaf is over - zirvak is ready!

We put rice in zirvak, distributing it over the entire surface, without damaging the layers of meat and carrots. Let's let the rice soak in hot oil zirvak, pressing it with a spatula - this the second secret of looseness of rice.

While spreading the rice, add the heads of prepared garlic to it.

Gently pour boiling water over the rice so that it is covered by about 1.5 cm.

After soaking the top layer of water, we make holes with a stick for better evaporation of moisture.

After the water is almost completely absorbed into the rice, spread it with a spatula (skimmer) in a smooth slide, make a minimum fire, cover with a lid and a towel, and leave it to languish for 20, and sometimes 40 minutes, depending on the type of rice . This stage is the third secret of crumbly rice.

The oriental dish has long taken root on the tables of the inhabitants of our country and is very loved by many. The recipe for pork pilaf, as with other meat ingredients, is simple and straightforward. The food turns out to be very tasty and nutritious, but it has a high calorie content, so people who follow the figure should not get involved in the dish.

How to cook pork pilaf

Variations of the same dish may differ in taste. Cooking pork pilaf involves the presence of rice, meat and traditional vegetables. Since the dish has oriental roots, it is often cooked in a cauldron to this day. If the hostess does not have such a container at hand, then you can use a thick-walled frying pan or stewpan.

Food preparation

For pork pilaf, as a rule, the fattest part of the carcass is taken, which explains a large number of calories in this food. However, those who follow their figure can adapt the classic recipe for themselves, getting rid of fat. As for rice, crumbly dish it is better to take steamed long-grain. It is almost impossible to digest, it does not stick together with a shapeless porridge.

Pork pilaf recipes

Some dishes that ever appear on the table sink into memory, causing colorful pictures of memories. Pilaf with pork, for example, seems not only tasty, but also beautiful. The bright colors that carrots and onions give it are more and more appetizing. Cereal made from rice grain, pictured in cookbooks also looks very aesthetically pleasing, encouraging you to cook and eat the dish as soon as possible.

In a slow cooker

As soon as the thought of many hours of culinary efforts that take place in the kitchen near the stove appears in my head, the desire to eat something exquisite and unusual immediately disappears. Polaris and Redmond companies came up with a salvation for housewives in the form of an innovative kitchen appliances, which performs all the tasks of cooking itself. When thinking about how to cook pilaf in a slow cooker with pork, keep in mind that the taste will be slightly different from the classic one, but this will not make the dish worse.

Ingredients:

pork tenderloin- 520 g;
rice - 520 g;
onion - 1 pc.;
carrots - 2 pcs.;
refined oil - 7.5 tbsp. l.;
garlic - 4 teeth;
water - 520 ml;
salt - 1 tsp;
seasonings - 3 tsp

Cooking method:

For pork pilaf, divide the meat tenderloin into cubes.
Rinse, peel the carrots, cut into strips or grate with the help of the coarse grater.
Divide a clean onion into quarters, and then finely chop each of them.
All the oil must be poured into the multicooker bowl and heated with the frying program. Add the pork cubes, close the lid tightly and cook for 5 minutes.
After the time has passed, salt the meat and pour out the seasonings, stir thoroughly.
After a quarter of an hour, put onions inside the bowl, after another 5 minutes - carrots.
Washed rice should be folded in an even layer on top of the rest of the ingredients. Pour water into the multicooker.
Sliced garlic should be put on rice, set the program "Pilaf" and cook for an hour.

in a cauldron

It is not always necessary to deviate from the original version, especially if it is possible to follow a step-by-step cooking algorithm and use the same dishes. Initially, it was conceived to cook pilaf with pork in a cauldron, and some chefs do not think of any other way to make the dish. Thick-walled dishes do not allow juices and aromas to evaporate, but are mixed into a stunning bouquet of flavors.

Ingredients:

pork - 1.4 kg;
onions - 5 pcs.;
rice - 520 g;
carrot - 3 pcs.;
garlic - 8 teeth;
oil - 140 ml;
water - 1.2 l;
dried barberry - 1 tbsp. l.;
salt;
seasonings.

Cooking method:

Cut the meat into medium-sized pieces.
Cut clean vegetables in the way that you like.
Heat the oil strongly in the bottom of the cauldron. Stirring with a spatula, fry the meat.
Put the carrots with onions and cook until softened.
Put seasonings, barberry and salt everything. Add the peeled garlic cloves, after pressing down with a knife. Keep the fire to a minimum.
Soak rice in water. Transfer it to the pan in an even layer.
Pour pilaf with boiling water, cook for half an hour, and then mix.

Uzbek

The original version of the dish, invented by Uzbek culinary specialists, assumed the presence of lamb in the composition. However, this meat has a specific smell and taste, so not everyone likes it. Recipe Uzbek pilaf with pork in a cauldron is an equivalent substitute lamb ribs or clipping. His secret is in the equal use of products.

Ingredients:

pork - 1.2 kg;
basmati rice - 1.2 kg;
onion - 1.2 kg;
garlic - 4 teeth;
carrots - 1.2 kg;
oil - 255 ml;
seasonings;
salt.

Cooking method:

Pour the oil into a cauldron and put the meat pieces mixed with finely chopped onions on the bottom.
There is no pork pilaf without carrots, so grind it with a grater and put it in a cauldron as soon as the meat has browned.
Salt everything well, add spices and fry until the carrots are golden.
Rinse the rice and place over the meat and vegetable mixture.
Pour in enough water to cover the perimeter of the rice.
Add chopped garlic and bring water to a boil.
Reduce the heat to a minimum, cover with a lid and simmer for another quarter of an hour.

In the oven

It is known that the oven is a closed space of large dimensions, which allows the smells of each cooked ingredient to mix with each other, freely circulating inside it. Pilaf in a pot in the oven with pork is prepared in the same way as with other types of meat. It turns out the dish, at the same time, insanely tasty and beautiful, as in magazine photos.

Ingredients:

pork - 620 g;
round-grain rice - 255 g;
refined oil - 3 tbsp. l.;
garlic - 7 teeth;
onion turnip - 2 pcs.;
carrot - 2 pcs.;
dried barberry - 1 tbsp. l.;
salt;
pepper.

Cooking method:

Soak the washed rice in a bowl for half an hour.
Fry small pieces of pork with the addition of oil in a frying pan.
Separately, overcook chopped onions with grated carrots.
Put meat on the bottom of each pot, and vegetables on top of it. Put a couple of cloves of pre-chopped garlic, season with barberry. Salt and pepper.
Lay the soaked rice on top, fill everything with water.
Pilaf in the oven with pork in this form will be completely ready after soaking up all the water with rice. temperature inside oven should be 180 degrees.

Ribs

To cook lamb, which is a traditional component of the dish, you need to have special skills, otherwise you risk getting rubbery meat with a not very pleasant smell and taste. It is easier to replace the meat component and cook pilaf from pork ribs. They will turn out delicious in any case, no matter how you cook them. In addition, the dish will be more satisfying.

Ingredients:

ribs - 1 kg;
rice - 1 kg;
onion - 4 pcs.;
carrots - 3 pcs.;
sunflower oil - 145 ml;
seasonings;
salt.

Cooking method:

Rinse the rice several times, soak for half an hour in water.
Pour the finely chopped onion into the sunflower oil heated at the bottom of the cauldron, achieve a golden hue.
Rinse the ribs, divide into small pieces, put on the onion. You need to fry them until golden brown.
Transfer the carrots, chopped into strips, to the cauldron at the same time as the meat.
Pour in boiling water to completely cover the meat and vegetables. You need to cook a little more than a quarter of an hour.
Pack the rice all over the surface. Pour everything with boiling water so that it covers the cereal by 3 cm.
After boiling the pork pilaf, season the dish with seasonings and salt.

in a saucepan

When this or that dish is not available, this should not embarrass the hostess and postpone her cooking plans. delicious dish. The recipe for pilaf with pork in a saucepan is specially adapted for those whose arsenal does not have a thick-walled cauldron, which is necessary in the classic version. It is desirable that at least the bottom of the dishes be thick, the walls can be of standard thickness.

Ingredients:

steamed rice - 520 g;
pork meat - 0.55 kg;
carrots - 2 pcs.;
raisins - 100 g;
onion - 2 pcs.;
garlic - 6 teeth;
sunflower oil;
seasonings;
salt.

Cooking method:

Pilaf from steamed rice with pork will turn out crumbly if you soak the grains in water while preparing the remaining components.
Put the meat pieces on the bottom of the pan, salt and season.
After a quarter of an hour, add carrot straws, and after another 10 minutes, transfer the grated carrots and chopped onions.
After another 10 minutes, peeled garlic cloves and raisins should be sent to the pan. A few grams of this dried product will add extra sweetness to the dish.
Next, you need to evenly lay out the rice and fill it with 3 cm of water.
Cook in this form for another 20 minutes, then stir. Removed from the heat, pilaf should be infused for 15 minutes.

in a frying pan

Quick option dishes made literally hastily, often not inferior in taste classic recipes. Pilaf in a pan with pork follows the entire algorithm provided for cooking in a cauldron, but at the same time saves time. More time will be spent on preparing products than on the layout of the final dish.

Ingredients:

onion turnip - 2 pcs.;
pork - 620 g;
carrot - 1 pc.;
rice - 520 g;
garlic - 3 teeth;
water - 755 ml;
sunflower oil;
pepper;
salt.

Cooking method:

Before preparing all the ingredients, pour clean rice with water to soak.
Cut up the meat. It is important that you can eat a piece without additional cutting.
Prepare vegetables: chop carrots into small strips, onions into small strips.
Saute meat with onions in oil. The ingredients should be golden, and on pork pieces a crust will appear.
Lay the top layer of carrot straws without stirring.
Transfer the rice, pour cold water.
After inserting whole garlic cloves, tightly close the pan with a transparent lid.
Within 10 minutes, you should feel the seething of pork pilaf. After that, the same time it should reach on a small fire. After turning off the gas, let the dish stand for another 10 minutes under a tight-fitting lid.

Spices for pilaf with pork

Beautiful appearance, as in the photo, and special seasonings give the dish a unique flavor. real plov is a combination of sweetish, spicy and slightly spicy tastes. Dried barberry adds sweetness to food, but if desired, it can be replaced with raisins. The same function is performed by red paprika. As spices for pork pilaf, spicy turmeric and less common cumin are necessarily used. Add spiciness to chili peppers, which can be put fresh or dried.

Video

Pilaf is a very common dish in Central Asia. The main ingredients for its preparation are, first of all, rice, lamb and the so-called zirvak - meat and onions with carrots overcooked in overheated fat.

However, depending on taste preferences, the composition of the components can be changed. For example, replace lamb with pork. As is known, this species meat has a delicate texture and taste, and, therefore, pork pilaf turns out to be very rich, fragrant and unusually tasty.

Despite the huge variety of ingredients that can be added to pilaf (vegetables, various spices to improve the taste and golden color), the technology for its preparation is approximately the same and usually includes three stages:

- overheating of oil or a mixture of fats;
- preparation of zirvak;
- adding rice, bringing the dish to readiness.

Products must be placed in overheated fat in a strict sequence: first meat, then onions, the final stage in the preparation of zirvak is carrots. Next, spices are added, the rice is laid in an even layer, without mixing with frying, and it is poured with water at the rate of 125-130 gr. water for 500 gr. rice. Rice should be filled about 1.5 cm, if it is too dry, you can add a little more water.

When the pilaf boils, it is not recommended to cover it with a lid. But as soon as the moisture has almost evaporated, the dish should be tightly closed, after having pierced it in several places, so that the rice will stick. Then carefully mix the rice with the bottom layer until smooth.

Pork pilaf - food preparation

Since rice is the basis for pilaf, the quality of the resulting dish will directly depend on its choice. So, how to choose the right cereal?

It should be noted right away that steamed rice is not at all what we need to prepare an elegant dish. It is better to choose special varieties intended for pilaf. Fortunately, at the present time on the shelves of stores you can find almost everything.

We advise you to use such varieties as "devzira" - a large fragrant rice of a pinkish hue, "jasmine", "indica", "sadri" or good long-grain varieties. Before cooking pork pilaf, experts recommend soaking the groats in salted water for a couple of hours - this way the dish will turn out to be more tasty and rich.

Many housewives overcook grated carrots in pilaf - which is a common mistake. Real zirvak is prepared on the basis of carrots, cut into strips. Onions should also be cut into fairly large cubes or half rings. As for pork, it is crushed in small pieces across the fibers, having previously thawed at room temperature and rinsing in running water.

Pork pilaf - preparing dishes

For the oil transfer operation, a metal, in no case enameled, surface with thick walls and an oval-rounded bottom is necessary. Cast iron cauldrons are perfect for this role. The dishes are first heated, then oil is poured into it (or a mixture of fats, except butter), heat it over low heat until it crackles and add the prepared ingredients. You can use an aluminum cauldron, but with the condition: its walls and bottom should not be thinner than one centimeter.

Recipe 1: Pork Pilaf - Classic

There are several cooking options. classic pilaf. As a rule, the main elements in the dish are rice and lamb, but we will use pork. Be sure that it will not spoil the dish at all, rather, on the contrary, it will make it more tender and a little fatter. Instead of the seasonings and spices listed below, you can buy ready-made “spices for pilaf” in the store.

Ingredients:

- rice 200 gr.,
— pork neck 300 gr.
- carrots 1 pc.
- one head of onion
- a couple of cloves of garlic
- bay leaf, barberry 2 tsp, ground coriander 1 tsp, red and black ground pepper, salt, vegetable oil

Cooking method:

1. Peel the carrots, cut into strips. Cut the onion and meat into cubes, finely chop the garlic.

2. Heat up the dishes, pour in the oil and heat it up. Then lay out the meat, fry it on high heat for 10-15 minutes, stirring occasionally.

4. Add rice to the fry, fill with water, bring to a boil and close the lid. We simmer pilaf over low heat for about half an hour. 10 minutes before readiness, throw a couple of bay leaves.

If the rice remains firm after boiling off the liquid, add a little more water. Ready meal mix thoroughly.

Recipe 2: Pork pilaf in a slow cooker

As you know, dishes cooked in a slow cooker retain all beneficial features, so pilaf in a slow cooker will turn out to be very fragrant, juicy, and most importantly, healthy.

Ingredients:

- rice 2.5 measuring cups
- pork fillet 400 gr.
- 1 onion
- one carrot
- vegetable oil 4 table. l-ki
- 30 gr. drain. oils
- garlic, pepper, spices for pilaf, salt to taste

Cooking method:

1. Cut the pork into cubes, fry in a frying pan first. Add onions and chopped carrots to it. Boil everything for 10 minutes.

2. Put the resulting roast on the bottom of the multicooker. Lay rice on top, sprinkle with garlic, salt, seasonings to taste. Fill with water (about 4-5 measuring cups). Set the “pilaf” mode, if there is none, use “quenching”.

3. Once the pilaf is cooked, do not leave it on the keep warm mode so that the rice does not stick together.

Recipe 3: Pork Pilaf with Tomatoes in the Oven

Awesome dish! For this recipe, it is advisable to use cherry tomatoes. A ceramic mold is suitable as a dish, in last resort, you can use the goose.

Ingredients:

- pork 300 gr.
- a glass of rice
- water 2 cups
- bulb big head
- carrots 2 pieces
- garlic 4 cloves
— Bell pepper 1 piece
- 4 tomatoes
- plum. oil 30 gr.
- grows. oil 3 tbsp. l.
- pepper, spices for pilaf, bay leaf, salt

Cooking method:

Preheat the oven to 180 degrees. While it is warming up, prepare the meat and vegetables.

1. Cut the meat, coarsely chop the carrots, onions and garlic into slices. Next, prepare zirvak traditional way described above, at the end add chopped tomatoes and garlic to the fry and fry for another 5-7 minutes.

2. Place the roast on the bottom of a greased cauldron, add rice, season with spices, pour boiling water and put in the oven for 20 minutes without closing the lid. After this time, remove the pilaf, add a drain. oil, mix thoroughly and put in the oven for another 15-20 minutes.

You can add barberry, prunes, raisins and other favorite ingredients to pilaf to taste. Enjoy your meal!

For pork pilaf, it is necessary to choose the meat of a young animal. This is the only way to achieve the best taste properties of the dish.

Experienced chefs advise using several types of oils for overcooking: sunflower, linseed, olive, sesame and walnut. You can mix them with pork fat.

It is advisable to prepare small rice (Pakistani, Khan) before cooking as follows: wrap table 3 with a cloth. spoons of coarse salt, put it on the bottom of the dish, pour rice and pour everything with cold water for 8-10 hours. After that, the rice is thoroughly washed and cooked in the traditional way.

To cook pilaf, it is better to pour rice with hot water. In the East, it is generally accepted that cereals are cooked for exactly twelve minutes from the moment of boiling: three minutes are cooked on high heat, seven on medium and the last two minutes on low.