The most delicious pork pilaf. Crumbly pork pilaf three recipes on the stove, in a slow cooker and in a cauldron over an open fire

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 don't mind original preparation Asian pilaf, because I adore it, but what should we do if we like pork, while 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, it’s been done for us a long time ago experienced chefs, and it only remains for us 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 into a cauldron vegetable oil 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. Ready meal mix, put 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, select a 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 Korean grater) and thinly sliced ​​onion. 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 top husk and, together with the skin, with whole heads, gently sink it halfway into 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 number vegetable oil, and 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 delicious dish ready, you can treat them to your family. 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 create a dish Uzbek cuisine 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 into the container of the multicooker required amount sunflower oil, 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. After the oil is hot, put 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 from pilaf hot peppers and a head of garlic, mix it and lay out a 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.

This dish is very popular among connoisseurs of good cuisine. Although it is believed that some other meat (beef and / or lamb) should be used to cook real pilaf, many home cooks are still happy to get some new recipe delicious pork pilaf and enrich your menu with a gastronomic masterpiece created according to it. Cook this hearty and fragrant treat for home cooking, as the craftsmen assure, it is not difficult at all. How to cook delicious pork pilaf? Let's talk about this in our article.

General introduction

Cooking delicious pork pilaf at home should begin with the preparation of meat. Experts recommend using pulp or ribs for this. The process of preparing delicious pilaf consists in stewing fried meat with spices, vegetables and rice.

About dishes

In what dishes should you cook delicious homemade pilaf? Craftsmen recommend using a thick-bottomed pot, a cauldron, a roaster or a baking sheet for this. They also prepare a dish in pots, in a pan and in a slow cooker.

About the variety of recipes

There is a huge amount various recipes cooking delicious pilaf. Culinary masters have come up with a lot interesting options creating a dish. Photo of delicious pilaf cooked different ways can be found in this article. In accordance with the recipe, in addition to pork, various seasonings, fish, mushrooms, raisins and even tangerines are included in the composition of the ingredients. Rice is also not always an indispensable component of a delicious pork pilaf. It is known that it is also cooked with buckwheat. And yet one of the most ingenious culinary inventions is considered to be the famous Uzbek plov. It turns out that today the Uzbeks, cooking delicious pilaf(a recipe with a photo is presented in the article), pork is also used.

Features of the legendary dish

This treat has been known since ancient times. The recipe for its preparation is simple, while the dish itself has a special unsurpassed taste. In addition, according to experts, Uzbek pilaf is truly healing.

According to nutritionists, the product is highly digestible (98%), which is achieved by the presence of a special combination of products in it. Therefore, despite the high fat content, many doctors consider delicious pilaf to be light food. It is known that Uzbeks use it at any time of the day, and even before going to bed, because it does not impede digestion.

How to cook the most delicious pilaf with pork (Uzbek)?

To prepare 12 servings of this dish you will need:

• 650 g long grain rice;
• 650 g of pork pulp;
• 300 g carrots;
• 650 g of onion;
• to taste: spices and salt (turmeric, zira);
• 250 ml of oil (sunflower);
• 650 ml of water.

Cooking features

Not a single significant event takes place in Uzbekistan without this wonderful treat. Main Feature its preparation is a combination of prepared zirvak (special gravy) and cereals. According to the traditional recipe, the process consists of several stages.

Cooking zirvak

First, zirvak is prepared (a special gravy inherent exclusively in Uzbek pilaf). They do it like this:

1. Pork (pulp) is cut into small pieces.
2. Pour oil (sunflower) into a saucepan (hot). After it warms up, meat is placed in it, which is fried over high heat until a golden crust appears.
3. Peel and chop the onion, add it to the meat, reduce the heat to medium. The onion is fried until translucent. Then the carrots are washed, peeled, chopped into strips, added to the rest of the ingredients and fried until soft.
4. Next, the water is boiled and poured into a saucepan. The fire is again reduced (to the smallest). Then add spices and salt to taste and leave to stew under the lid for 40-60 minutes.

Laying the rice

Rice bookmark is next milestone in cooking:

1. The grits are sorted, washed and, filled with water, left to soak for 40-60 minutes. Then the water is drained from the rice and the cereal is poured into the pan on the cooked zirvak. Mixing rice with gravy is not recommended until the pilaf is completely cooked.
2. Pilaf is cooked on medium heat. Then, when the water is partially absorbed and evaporated, several holes are made in the rice. The fire is reduced to a minimum, the pilaf is covered with a lid and left to simmer for about 20 minutes. After this time, the dish will be ready and can be mixed.

Serve

According to Uzbek culinary traditions, the dish is served on one large dish (clay, faience or porcelain) with low sides, designed for several people. Before serving, the pilaf must be mixed so that all its ingredients are evenly distributed. The temperature of the dish should be 70-75 ° C. Meatballs, quince, garlic, meat are laid out on top of a hill of pilaf, and sprinkled with chopped green onions.

The dish with pork is served in portions at the box office - large soup bowls or bowls. In the old days, during wedding celebrations, pilaf was served to guests on special plate-shaped cakes with thin middles and lush sides. According to Uzbek traditions, this the National dish drink tea and eat salads and cakes.

Basic principles for creating treats

When preparing Uzbek pilaf, you need to adhere to several general rules, regardless of which of the recipe options for this dish is chosen by the hostess:

1. Zirvak is cooked immediately after the oil is hot.
2. Experts believe that the taste of pilaf will be the better, the longer the zirvak is stewed.
3. The laying of rice is carried out as follows: the washed groats are placed in an even layer in a zirvak and poured with water, after which the flame must be increased. The secret is this: the fat will boil at the bottom of the pot, and the water will rise to the surface of the rice layer. The water level must be 1.5-2 cm above the contents of the pan. Uzbek pork pilaf (properly cooked) must certainly be crumbly, the grains in it should not stick together. For this purpose, the dish is cooked, covered with a towel. on your own steam. Use exclusively hard varieties rice.
4. Dishes (pan, cauldron, pot) should be thick-walled, copper, cast iron or aluminum.
5. When cooking, it is important to use the minimum fire at which the dish should languish.
6. The amount of water must match the amount of rice. Pour pilaf with boiling water, not cool water, so that it immediately boils.
7. Meat for pilaf must be fatty.
8. There should be plenty of oil. According to traditional recipe, in cooking, you should use cotton, sesame and sunflower oil. If only one type of oil is used, sunflower oil is the most suitable. One of the important ingredients Uzbek pilaf is animal fat (lamb or goat).

How to cook delicious pilaf (homemade)?

For those who do not take up the preparation of Uzbek, Fergana, Tashkent pilaf and other famous dishes, the hostesses offer to use this recipe.

How to cook delicious pork pilaf at home? It turns out that for this you can use the culinary sleeve.

Use:

• 350 grams of pork;
• one glass of rice;
• two glasses of broth;
• greens of cilantro, dill, parsley;
• salt;
• seasoning for pilaf;
• seasoning for meat;
• turmeric;
• two onions medium;
• one carrot;
• one tablespoon of fat (margarine, butter, lard).

Step by step cooking

Prepare like this:

1. Grind the pork pulp (not very finely, otherwise the meat will be dry).
2. One teaspoon of seasonings for pilaf, salt and half a teaspoon of turmeric are added to the broth. When using a bouillon cube, salt should be used carefully.
3. The rice is washed thoroughly.
4. Carrots are cut into pieces. The meat is salted, seasoned and fried in fat. Add chopped onion and fry with constant stirring for several minutes until it becomes soft.
5. The cooking sleeve is tied on one side and placed on a baking sheet. Pour broth with seasonings on it, spread rice, carrots, meat and onions on top.
6. The sleeve is tied on the other side and pierced with a needle two or three times in the upper part. The baking sheet is placed in an oven preheated to 180 ° C for half an hour.
7. The oven is turned off, but the dish can be kept in it for about 15 minutes. The sleeve is cut from above and sprinkled with chopped herbs.

How to cook quick pilaf (in a pan)?

To prepare six servings of the dish, use:

• 350 grams of rice;
• 350 grams of pork meat;
• two or three carrots;
• two bulbs;
• 30 ml of tomato (if desired);
• two cloves of garlic;
• 75 ml vegetable oil;
• to taste: salt;
• pepper (ground black).

Training

Rice, carrots (cut into strips) and meat are taken in equal volume. In advance, for convenience, the required amount of oil (vegetable) is poured into a glass. Tomato is added to pilaf if desired. Rice is pre-washed about five times, poured with boiled water and left for at least three hours (or overnight). Just before cooking, the water from the rice is drained and the cereal is washed again. The meat is cut into cubes (medium). Carrots are cut into strips. The onions are crushed. Peel the garlic (two cloves) and start cooking.

Cooking steps

The dish is prepared like this:

1. Pour a little oil into a frying pan with a tight-fitting lid. For 5-6 minutes, fry the meat under the lid until a golden crust appears, after which the meat is salted and peppered. Next, add oil (vegetable) and spread the onion (chopped) to the meat. Mix well, cover and fry for a few minutes.
2. Then you should open the lid, mix the meat with onions, add oil and put the carrots, cut into strips. All mix well, a little more salt and pepper. Close the lid and fry for two minutes.
3. Then the water is brought to a boil (one and a half mugs) and poured.
4. After a couple of minutes, open the lid, mix the carrots. Pour in the rest of the oil and add rice, washed after settling. Our gravy is poured into rice. Everything is well leveled and water (boiled) is added - so that the rice is covered with a water column of 1 cm.
5. Add garlic (two cloves), salt, and mix again. Cover the dish with a lid and reduce the temperature three times.
6. After the rice absorbs water (after 10 minutes), the stove is turned off. The pilaf is mixed again, tightly covered with a lid and left to infuse in the pan for twenty minutes.

Cooking pilaf in Yangzhou style

Use:

• 800 grams of rice porridge;
• 100 grams of pork;
• 50 grams of smoked ham;
• 50 grams of white mushrooms;
• 50 grams chicken fillet;
• 25 ml sherry (or cognac);
• 30 grams of bamboo sprouts;
• one onion;
• three eggs;
• two tablespoons of green peas (canned);
• four tablespoons of pork fat;
• one tablespoon of soy sauce;
• to taste - pepper and salt.

Description of the preparation method

You should act like this:

1. Boil pork and chicken meat and cut into small pieces.
2. Dice onion (peeled), mushrooms, ham, bamboo sprouts.
3. Beat the eggs, melt half the fat (pork) in a pan, add the eggs (whipped), fry them until golden brown and transfer to a flat plate.
4. Add the rest to the hot skillet. pork fat, fry pork and onion, add bamboo shoots, green pea, mushrooms, chicken fillet.
5. Fill everything with sherry and soy sauce, pepper and salt. Put in a pan rice porridge and eggs (fried), mix everything thoroughly and fry until fully cooked.

Pilaf is served, laying it in a slide on a capacious flat dish. Enjoy your meal!

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 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:

1. Onions and carrots should be peeled, the first cut into half rings, and the second into large strips.
2. 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.
3. Put pork cut into large pieces in a cauldron. The meat must be fried almost until tender, stirring from time to time and making sure that it does not burn.
4. 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.
5. 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.
6. 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.

In no case will we claim the title of classic pilaf with pork, since dishes with this meat in the homeland will never be cooked. So our version is purely Russian, but so that we don’t end up with porridge with meat, we will take some rules and principles for preparing real pilaf and transfer them to our dish. There will be two recipes: the first is extremely simple, in a pan, for quick dinner, without special dances with tambourines; the second will be more like his older brother, he will be cooked in a cauldron with more careful adherence to the basics. Both will be step by step and with photos.

The basic basics of cooking pilaf that we need

However, first, nevertheless, about the products and these very basics. It is clear that pilaf is a dish of meat with rice. We have pork today.

What part of the pork carcass (cut) is better to take for pilaf?

It is believed that for stewing (and in my opinion pilaf is roasting followed by stewing) the shoulder blade and ham are best suited. But of these, the ham is more expensive, the shoulder blade is much cheaper, and in ready-made nothing beats it in terms of taste.

How to choose rice for pilaf?

You need long grain rice. It, as a rule, does not boil “into porridge”, does not stick together. Very often, cereals are recommended to be soaked for a short time in hot water. It is believed that this way it will turn out more crumbly. Based on this, you can successfully buy steamed rice and get a good result without soaking.

What is zirvak?

This is a part of pilaf without cereals. Those. ingredients such as meat, carrots, onions and everything else that is cooked in the first stage before rice is put in.

What dishes are suitable for cooking pilaf?

In everyday life at home, it is best to take thick-walled dishes: pans with a thick bottom, ceramic refractory pots for stewing, ducklings, etc. Something that takes a long time, but warms up well, but when warmed up, it keeps heat well.

What spices are needed?

On sale there are ready-made sets of spices for pilaf. Usually they include: cumin, barberry, hot pepper, turmeric (or saffron), dried onion and garlic. It is best to look at the seasonings on the market by weight, they will be fresher and more aromatic than those packaged in their original packaging.

Pilaf with pork in a pan - recipe with photo

Ingredients:

• pork shoulder - 400g;
• rice - 350g;
• carrots - 1 pc;
• onion - 1 pc;
• salt - to taste;
• tomato paste - 1 tsp;
• spices for pilaf;
• vegetable oil - 0.5 cups.

How to cook pork pilaf

1. Let's prepare the food first. Cut the meat into medium-sized pieces.
2. Carrots are usually cut into strips, but for simplicity and speed, we rub on a coarse grater. There should be a lot of carrots. We cut the onion finely.
   
3. Pour vegetable oil into the pan. Despite the fact that pork meat is fatty, oil will be required decently. Rice then absorbs it well, becomes oily, and pilaf is not greasy. Warm up well.
4. We put the meat, mix so that all the pieces are covered with oil. Fry for 10-15 minutes until crispy, stirring occasionally.
   
   
5. I put carrots and onions. We mix everything well. Cook for about 5 minutes so that the vegetables are also slightly browned.
   
6. We pour spices. Their number depends on your preferences. Someone likes the fragrance to be very barely perceptible, someone likes it brightly expressed. The quantity also depends on the quality, fresh spices will need less. So look for yourself. I usually put in about 1 teaspoon.
   
7. Salt and add tomato paste.
   
   
8. Pour the rice in advance into a cup, one in which you can then pour water. Pour the rice on top of the zirvak in an even layer.
   
9. And pour hot water from the kettle (boil it a little in advance). The amount of water is determined by the volume of rice. Let's say you had rice in a volume of 1 glass, which means there should be 2.5 times more water, i.e. 2.5 glasses.
   
10. Cover the pan tightly with a lid. We reduce the fire to the lowest possible and leave to cook until all the water is absorbed and the rice becomes soft.
    
11. When we see that there is no more water on the rice, we taste it. If it is soft, the pilaf is ready. But pay attention, the top layer of rice can be, as the Italians say about pasta, "al dente", i.e. a little hard, while inside it will be completely soft. If you notice that there is still liquid left in the pan, cover the lid and wait a little more.
12. Usually pilaf is not stirred, but I like to do this: when it is ready, I turn on the high heat and, with high heat, stir the contents of the pan for 1 minute.
    

Now that's all for sure! The dish is ready, you can call everyone to the table.

Recipe for pilaf with pork in a cauldron

The cauldron should ideally be cast iron, but it is very difficult to find one now. On sale are mainly aluminum with or without non-stick coating. In such dishes, it is good to cook pilaf on the stove or over the grill (with a special grate under the cauldron).

Composition of products:

• pork ribs - 1.5 kg;
• long grain rice - 0.5 kg;
• onions - 5 pcs;
• carrots - 3pcs;
• spices;
• ground black pepper;
• salt;
• garlic - 1 head;
• chili pepper - 1 pc.

How to cook pilaf with pork

1. My ribs, cut into separate pieces with a bone. If they are long, cut in half. If there is fat, do not trim it.
   
2. We clean the onion, cut into half rings.
   
3. Washed, peeled carrots cut into thin strips.
   
4. We will cook without oil. Therefore, first we put two pieces of pork in a heated cauldron and wait for the fat to melt. Then we rotate them there to grease the walls of the cauldron with melted fat and put a few more ribs.
   
   
5. Fry them on all sides.
   
6. Put the onion, fry until translucent.
7. Now you can put all the remaining meat.
   
8. We add spices.
   
9. We put the carrots and fry the whole zirvak well.
   
   
10. Fill with hot water so that the gona covers all the pork with vegetables. We put a whole, not peeled head of garlic and chili pepper. Cover with a lid and cook for 1.5 hours.
    
11. After this time, remove the garlic and pepper. Do not throw away the garlic, it is very tasty and then you can eat it with pilaf.
    
12. Rinse the rice several times with running water until the water runs clear. We put it in a cauldron with a slotted spoon, level it, but in no case mix it with meat. If necessary, add a little water to cover the rice. Close the lid again and cook for 20 minutes.
    
13. During this time, the rice will cook until half cooked. We rake it with a slotted spoon to the center to form a slide. You can return the pepper and garlic to the cauldron. We stop heating, cover the lid and keep the pilaf for about half an hour until the rice absorbs all the water and becomes soft.
    

That's all! Your pilaf in a cauldron is ready!

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

3866

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 easiest and surest way is to 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. Can it be replaced melted lard. 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. Rinse with 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 the finished mixture 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. Stir the finished dish thoroughly, raise the 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 light raisins, pitted, no preliminary preparation other than washing is needed.

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 cloves are scattered or there is simply no whole head, then it's okay, you can stick in 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.