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

Rating
  recipe

Time
  (min)

Serving
  (people)

In 100 grams of the finished dish

6 gr.

8 gr.

Carbohydrates

158 kcal.

Option 1: Classic Loose Pork Pilaf

Recipes of loose pilaf with pork (and other meat) are incredible. But most often in the classic version only onions with carrots, rice and spices are added. So that the dish does not turn into a viscous porridge, very important is the addition of liquid. You can find many different recommendations, but the easiest and surest way is to measure. Recipe for cauldron.

Ingredients

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

Step-by-step recipe for classic crumbly pilaf

Heat the pilaf oil. You can replace it with melted lard. Cut the onion, add. We clean the carrots, chop the straws and also send, fry together.

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

It's time to get rice. Rinse with cold water until clear, but do not soak. Otherwise, it will be difficult to guess with the liquid, since the grains will nourish it. Immediately clean the head of garlic from the top husk, it is not necessary to disassemble into slices.

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

Cook for half an hour, then turn it off, leave the dish for another half hour, let it stand on the stove. You cannot open the cauldron all this time.

Thorough washing of rice should not be neglected. If this is not done, the pilaf will never turn out friable, the grains will stick together.

Option 2: Quick Recipe for Loose 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 a pilaf will need less than the norm, since it will practically not evaporate.

Ingredients

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

How to cook quickly

We turn on a program convenient for frying, often this is done on baking, but you can also use frying. Pour the butter, add the diced meat. Cook until light crust.

We chop the vegetables, add the onion first, and after another two minutes the carrots. Cooking a little more. While washing the rice, boil water, prepare spices.

We fall asleep seasonings, you can take the finished mixture or add spices to your taste, mix thoroughly, level and top with rice. It must also be leveled, stick the cloves of garlic.

It is necessary to fill everything with boiling water, be sure to salt the water. We don’t touch anything else, close the slow cooker, set the program “Pilaf” and cook until the signal. Then let stand a little more on heating. Stir the finished dish thoroughly, raise vegetables and pieces of pork from the bottom.

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

Option 3: Loose Pork Pilaf with Raisins

Adding dried fruits to pilaf is the norm in the east. Rice and meat combine perfectly with them, the dish gets an unusual aroma and taste, you need to try it at least once. We take raisins light pitted, no preliminary preparation other than washing is needed.

Ingredients

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

How to cook

Cut into fairly large strips of carrots. Onions are finer and finer, fry vegetables in oil, but not until golden brown.

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

While doing rice and raisins. Just wash them. There is 600 ml of boiling water left, you need to salt them. Garlic free from external dirty husk. If the cloves have crumbled or there is simply no whole head, then it’s okay, you can stick individual slices, you do not need to clean.

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, reduce heat and simmer for about half an hour.

We give pilaf after cooking to insist. Open, remove the laurel, thoroughly stir the ingredients and smash with a spatula.

In exactly the same way, you can cook pilaf with dried apricots, it also goes well with raisins, you can mix. Walnuts are sometimes introduced, which give a very interesting taste.

Option 4: Loose pork pilaf (with ribs)

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

Ingredients

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

Step by step recipe

Pour oil into a cauldron, swaying movements cover the entire surface. If this is not done, the ribs may stick when added. Set to warm up.

Cut the ribs on the bones, put in a cauldron and cook on the strongest fire until rosy. Then gently pull out, leaving fat.

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

We return the ribs to vegetables, season with spices, salt, stir and cover 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. You cannot open the lid anymore. Tomim pilaf 25-30 minutes and give exactly the same amount of time to brew.

Adding water to pilaf is one of the most crucial moments. You do not just need to pour boiling water, you can not allow the appearance of holes in the rice layer. We substitute a slotted spoon or a spoon, direct the jet at it, only we do everything carefully.

Option 5: Loose Pork Pilaf with Mushrooms

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

Ingredients

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

How to cook

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

Cut the mushrooms, but not finely, in quarters, if the hats are small or divide into 6-8 parts. Add to the pork, stir, immediately sprinkle with spices, salt a little, pour 0.5 cups of water and cover. Tomim Zirvak 20-30 minutes.

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

Open, stir the vegetables with mushrooms and pork, pour the rice, stick the garlic in the center, if the whole cooking. Enter the remaining water. You do not 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 a cauldron for a couple of hours with a blanket, it will turn out tastier.

Often the meat is first fried, stewed under a lid, then vegetables are added to it. This can be done if pork is not very young or you want to use large pieces, or you don’t have time to simmer zirvak for half an hour or more.

Pilaf with pork is an incredibly tasty and satisfying dish. Many housewives consider pilaf difficult to prepare and prefer not to cook it at all. But this is not so! Pilaf is a quick and easy dish. Today the site “Quick recipes” offers recipes for pilaf with pork cooked in a cauldron, slow cooker and in a pan.

Cooking principles

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

However, depending on taste preferences, the composition of the components can be changed. For example, replace lamb with pork. As you know, this type of meat has a delicate texture and taste, and, therefore, pork pilaf is very rich, aromatic and unusually tasty.

Despite the huge variety of ingredients that can be supplemented with pilaf (vegetables, various spices to improve the taste and color in golden color), the technology for its preparation is about the same and includes, as a rule, three stages:

• pumping oil or a mixture of fats
• cooking zirvak
• adding rice, bringing the dish to readiness.

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

When the pilaf begins to boil, closing it with a lid is not recommended. But as soon as the moisture has almost evaporated, the dish should be closed tightly, having previously pierced it in several places, so that the rice can go straight. Then carefully mix the rice with the lower layer until smooth.

Pork pilaf - a classic recipe

Ingredients:

• Pork - 1 kg (neck)
• Rice - 1 kg
• Onions - 1 kg
• Carrots - 1 kg
• Vegetable oil - 1 cup
• Garlic - 1 head
• Seasonings for pilaf - to taste
• Salt to taste

Cooking:

Cut the meat. Cut carrots into strips, onions - in half rings. Heat vegetable oil to smoke. Holding the lid in your left hand, carefully lay the meat in portions, each time closing yourself from the spray. Cover and simmer until oil is clear. After - lay the vegetables. Once the vegetables are a little stewed, add seasoning. Rinse in several waters fig. Add to vegetables with meat without stirring. Add boiling water 1.5 fingers above the rice. And turn on the biggest fire. As soon as all the water has boiled and the rice is dry, lay the whole garlic, peeled inside, inside. Put the smallest fire, sometimes piercing with a wooden stick and adding some water to the bottom so that the pilaf does not burn. 30 minutes to darken until rice is ready.

How to cook pilaf in a pan

Ingredients:

• 550 ml of water;
• 450 pork;
• 4 slices of garlic;
• 1 onion;
• 8 berries of barberry;
• 280 g of rice;
• 2 carrots;
• 90 ml of oil.
• Time - 1 hour and 35 minutes.

Cooking:

Wash the meat, peel it, then cut into bars. Get the cast-iron utensils, then place the meat in it, put on gas. Turn on a small fire, let the liquid evaporate from the product without oil. When the water leaves, pour in a little oil, then fry the pork until golden brown. After this, pour water, but so that the meat is not completely covered. Boil, close the lid for half an hour, sometimes peeking. During this time, peel and rinse the carrots. Next, cut it into strips and set aside. Rinse the rice until clear water. Finely chop the onion by washing and peeling it. When the meat boils all the water, pour in the remaining oil, add carrots, onions.

Simmer over low heat for five minutes, stirring occasionally. Add spices, rice, pour a little more than half a liter of water. Season the future dish, close for half an hour. Peel and arrange the garlic on pilaf. Do the same with barberry. Cook for another ten minutes, then let the dish brew before serving.

Cooking a delicious pilaf in a cauldron

Ingredients:

• Pork (pulp) - 500 g
• Rice (round) - 400 g
• Carrots (large) - 3 pcs.
• Onions (large) - 2 pcs.
• Garlic - 4-5 cloves
• Vegetable oil - 5-10 tbsp. spoons
• Ground black pepper

Cooking method:

My pork, cut into small pieces. Wash rice, fill with water. We clean the onion, cut in half rings. Peel the carrots, cut into strips. In a cauldron we heat vegetable oil, fry onions. The oil should be enough so that the onion can roast freely. When the onion is fried until golden brown, add meat, fry over high heat on all sides. Add carrots. Fry for another 10 minutes. Salt, pepper, pour boiling water to cover on top, simmer for 20 minutes over low heat under a lid. Spread the garlic cloves evenly on the meat. We pour water from rice and pour it on top of the meat. Do not stir. Add boiling water so that rice is covered. Stew over low heat under a lid until rice is cooked (about an hour). If necessary, you can add a little boiling water.

Pilaf with pork in the oven

Ingredients:

• pork - 1 kilogram;
• steamed rice - 500 grams;
• water - 750 ml;
• carrots - 2 pcs;
• onion - 2 pcs;
• salt to taste;
• turmeric - 4 grams;
• ground chili pepper - 2 grams;
• caraway seeds - 3 grams.

Cooking:

We wash the rice. We cut the pork into cubes 2-3 cm. Cut the carrots and onions finely. Fry the meat until golden brown. We spread the vegetables to the meat and fry for 7-8 minutes. Add salt, turmeric, caraway and chili. Mix. We spread the meat with vegetables on a baking sheet or in a chicken bowl. Pour the cereal on top, pour boiling water. We cover the baking sheet with foil (or a lid, if you are using a duckweed). We send to the oven (190 degrees; 55 minutes).

How to cook pork pilaf in a slow cooker

Pilaf is loved for its rich rich taste and great aroma. Meat in combination with crumbly rice and vegetables will be the highlight of any table.

Option number 1

Ingredients:

• 3 tbsp. l vegetable oil;
• 400-500 g of pork;
• 2 medium carrots;
• 2 medium onions;
• 2 measured glasses of rice;
• 4 measured glasses of water;
• salt, spices to taste.

Product Preparation:

Wash and cut the meat into cubes, wash and peel the vegetables. Finely chop the carrots and onions. Rinse the rice until clean water.

Cooking method:

Put the ingredients in the bowl in the following order: vegetable oil, pork, carrots, onions, rice, salt, spices. To fill with water. Cook in plov mode.

Option number 2

We suggest preparing a spicy version of this dish, which men will especially appreciate.

Ingredients:

• 350 ml of water
• 300 g of pork (neck)
• 150 g onions
• 150 g carrots
• 150 g basmati rice
• 50 ml of vegetable oil
• 1 pod of chili
• 1 head garlic
• 3 g anise
• salt to taste

To submit:

• parsley (dill) greens - to taste

Cooking method:

Cut the pork into medium slices. Peel the onion and cut into slices. Peel the carrots, then cut into cubes. Lightly beat off the chili pepper with the back of the knife. Cut the bottom of the garlic head. Fry pork in a bowl in oil for 1-2 minutes. Add onions and carrots and fry for 1-2 minutes. To salt. Add anise, chili pepper. Add pic Pour in water, put a head of garlic on top, then cook for 9 minutes at a pressure of 30 kPa, either in the "Cereals" or "Rice" mode. Put pilaf on a plate, garnished with herbs, serve.

Option number 3

Ingredients:

• Pork (ham, shoulder, neck) 500 g
• Onions 250 g
• Carrot 250 g
• Spices for pilaf 2 g
• Vegetable oil 200 g
• garlic 100 g
• Steamed rice 300 g
• Water 500 ml
• Coarse salt 20 g

Cooking method:

Pour oil into a multicooker bowl, put slices of pork and chopped vegetables. Close the lid, start the “Frying” program for 15 minutes. At the end of the program, open the lid, pour rice in an even layer, add spices, then fill everything with water. Close the lid, start the Pilaf program. At the end of the program, mix everything well.

Option number 4

Ingredients:

• 500 g of pork;
• 4 tbsp. l vegetable oil;
• 3 measured glasses of rice;
• spices, salt, tomato paste to taste;
• 2 cloves of garlic;
• 6 measuring glasses of water;
• 3 medium carrots;
• 2 small onions.

Product Preparation:

Wash and dice the meat, rinse and soak the rice in water with spices and salt. Wash and peel the vegetables. Grate the carrots, finely chop the onion.

Cooking method:

Put the meat in a multicooker bowl greased with vegetable oil. Switch on the “Baking” mode for 40 minutes. Then add onions and carrots to the meat. At the end, put the garlic and a spoonful of tomato paste. Put prepared rice on top. Pour boiling water and turn on the "Pilaf" mode.

Pilaf with pork is an independent and satisfying dish that practically does not require additions. For pilaf, you can serve a salad of fresh vegetables or pickled cucumbers and tomatoes. Have you tried cooking pork pilaf according to our recipes? Share in the comments!

Enjoy your meal!

According to this recipe pilaf   it turns out crumbly, juicy and tasty. The meat melts in the mouth. There are several small secrets of delicious pilaf: do not mix, stick in strips of garlic 5 minutes before cooking (see recipe below). Cook and delight your loved ones.

Ingredients:

Pork (pulp)   - 700-800 grams

Onion   - 200 grams

Carrot   - 200 grams

Rice (steamed)   - 2 glasses

Vegetable oil   - 0.5 cups

Garlic   - 2-3 cloves

Spice:   salt, ground black pepper, barberry, zira, turmeric or curry, paprika.

How to cook delicious crumbly pork pilaf

1 . Cut the pork pulp into small pieces. If the meat is frozen, thaw it first.

2 . In a cauldron or thick-walled pan, heat the vegetable oil. Fry the pork until golden brown.

3 . Peel and dice the onion. Peel and grate the carrots (finely chopped).

4 . Add carrots, onions and spices to the cauldron. Turmeric (curry) will give pilaf not only aroma and benefits, but also a beautiful golden color.

5 . Stir and simmer without closing the lid for about 3 minutes.

6 . Add 1-2 glasses of water to cover vegetables with meat (zirvak), reduce heat to a minimum, close the lid. Stew until meat is cooked.

7 . When the meat is ready, pour steamed rice on top. Spread the rice evenly over the entire surface of the pilaf.

8 . Gently add water. It should exceed the rice surface by 2-3 cm. Cover the cauldron with the pilaf lid and continue to simmer over low heat.

9 . Check pilaf for readiness after 15-20 minutes. If the rice is still raw, and the water has already boiled, you need to add water. Do not pour water over rice! Make a small hole (several holes) in the pilaf with a knife, to the very bottom. And gently pour water into this hole. In no case do not mix rice with meat, this can only be done when the rice is ready.

10 . 5 minutes before the pilaf is ready, you need to add garlic to it. This small detail will give your pilaf an unusual taste and aroma. Slice the garlic lengthwise into thin strips.

11 . Stick the garlic into the rice surface. Cover and simmer another 3-5 minutes.

Stir the pilaf with pork. Add more salt if not enough.

Delicious pork pilaf is ready.

Enjoy your meal!

Secrets of cooking pilaf

Delicious, crumbly and full of tastes of various fragrant seasonings - pilaf, is a dish of Uzbek cuisine. And to cook it truly professionally is possible only according to recipes, time-tested, traditional and real.

Products and traditional pilaf recipe

The most basic thing - all the main products: cereals, meat and vegetables, must be used in a ratio of 1: 1. That is, 1 kilogram of rice, the same number of meat, carrots. This pilaf is cooked according to the Uzbek recipe, involves the use of products such as:

• Rice - 1 kg (it is possible and more, depending on which company, will gather for lunch).
• The meat, of course, is lamb - 1 kg (if you cannot find lamb, you can take pork and veal). Pulp and some meat on the bone for rich pilaf. You can 700 grams of pulp and 300 grams of ribs.
• Carrot - 1 kg
• Onion - 4 pcs. and one small for color.
• Sunflower oil - about 0.5 liters. Perhaps you have fat, for example, tail fat or pork with ribs - it is also necessary, but you can cook pilaf without it.
• Red chillies, hot - 3 pcs.
• Garlic - 1-2 heads, depends on their size and your love for this product.

Spice

A separate item about seasonings for pilaf, because it is they who will give the dish the taste and shade that it should really be. And so what is needed:

• Salt
• Zira or also called her idol - the most important ingredient. Zira can be taken both black and yellow. Both species are incredibly fragrant.
• Turmeric is not necessary, but it is very good for color and smell.
• Barberry - without this spice, pilaf is no longer an Uzbek traditional dish, but simply cooked according to your recipe.
• For seasoning lovers, you can also put saffron, it is not necessary, but without it it is not so.

These products are necessary for real pilaf. Everyone needs to be prepared carefully. And now about each individually, a few words:

Rice

Rice for pilaf should be selected carefully. If you want it to crumble, you should choose one that does not cook quickly, does not boil, does not stick together. Long rice is ideal for pilaf, round rice, on the contrary, is not suitable. In the recipe for Uzbek pilaf, there is rice of the divisira variety. But if it is difficult to find, and in some cities it is not at all, and if there is something of dubious quality, then you can buy Thai rice, it is long and already steamed. He will not crawl into porridge.

Secrets of cooking rice in pilaf:

• So that rice is not boiled, it is better to cook in a cauldron. Moreover, the real pilaf is cooked on an open fire, but it will come down on the stove. Rice should be put after the meat gives juice and puts in fat, it will turn out crispy, but ready and whole rice.
• Rice must be washed several times very carefully. It is better not to leave it without water, after it has been washed to clear water, pour cool water to the top again, you can add a little salt.
• In order for the rice to turn yellow, not only seasonings are needed. To begin with, when warming up the oil, throw a small onion before putting fat. It should be fried to a golden color, this will be rice. Plus, the onion will pick up all the harmful elements from the oil.

Meat

The second essential ingredient is meat and fat, ribs. Lamb is an ideal option, but if you cannot find it, it is better to take pork. If pilaf should be more lean, of course, you can take veal, it is more tender, but the taste of the dish will be easier. So buy pork, pulp, any, better than rump or neck, like a barbecue. Ribs are necessary for aesthetics - they give a very colorful look to the dish, well, and give more fat.

Secrets of cooking meat and ribs:

• You can prepare meat in only one way - to wipe it with kitchen napkins; you do not need to wash it. You don’t need to cut into large pieces, there is such a standard rule - you need to cut meat into pilaf 3 by 3 centimeters, so it will melt in your mouth, but it will stick in whole pieces.
• Before frying the meat, heat the oil to the side chapel and throw fat there, only after the fat is melted, throw the meat and ribs. Fry over high heat until golden and brown, then remove and set aside. The meat will be softer if you smooth it with everything else.
• It is better to fry the ribs separately, and the meat is already stewed with onions, it will be juicier. The fact is that meat sets the taste of the dish initially, so you must first fry it, and then stew it, put the vegetables separately: onions, then, after cooking it, carrots, and only then, when the meat is soft and the carrots are cooked, you should put seasoning.

How to cook:

• Cooking is necessary only in a cauldron.
• We observe the exact order of bookmarking all the components, do not forget about the proportions.
• After the vegetables and meat are ready, put the seasonings and garlic, it is also necessary to pour and boil water - the mixture in the casserole should boil before falling asleep rice. This brew is called zirvak. This is the basis for pilaf.
• In zirvak you need to add hot pepper, increase the fire, let it boil for about 30 minutes.
• After everything is brought to a boil, you need to put the rice, pouring gently and slowly. Pour it with boiled water, make a strong fire.
• If the rice is not ready, you can add water when cooking, but just a little, make sure that the dish does not burn, but also that there is no excess moisture.
• Close the lid only when you make the fire smaller, half an hour after laying the rice. Now try and wait, enjoy and taste the real Uzbek pilaf.

Wash and cut the meat (the larger, the juicier).

Cut the carrots into strips (!), And do not rub, onions - in half rings along.

Heat vegetable oil to smoke. It should be really hot, spray at the slightest ingestion of a foreign substance. Holding the lid in your left hand, carefully, in portions, lay the meat, each time covering yourself from the spray.

Cover and simmer until oil is clear (without reducing heat).

After - lay the vegetables.

As soon as the vegetables are a little stewed, add seasoning (I always take it only in the market, also barberry separately). At this time, you should already have rice washed in several waters (this is one of the main secrets of cooking pilaf). Add rice to vegetables with meat without stirring.

Add boiling water 1.5 fingers above the rice. And, attention, turn on the biggest fire (this is the second secret).

As soon as all the water has boiled and the rice is dry, put the whole garlic inside, peeled only from the top shaggy husk.

Now put the smallest fire, occasionally piercing with a wooden stick and adding some water to the bottom so that the pilaf does not burn. 30 minutes to darken until rice is ready. The delicious pork pilaf is ready!

Lyrical digression: where we lived - pilaf eat with hands. When we moved out of the military apartment, and then a few months later returned on business to the new owners, we found this picture: there is no furniture in the house. In the middle of the hall is a carpet, all the inhabitants of the house are sitting on it, and in the center is a nail (or rather pilaf)). They poured it on oilcloth and eat it with their hands. It’s very colorful, I’ll tell you, but so far I haven’t decided to repeat it at home. :) With pilaf, they drink a lot of green tea - because pilaf is very fat. We eat pilaf in a different way, but always with pleasure, because it is very tasty. Try and my recipe for delicious pilaf!

The homeland of such a dish as pilaf is Asia. And as we all perfectly understand, in those parts pork is not treated so favorably as ours. Of course, I have nothing against the original preparation of Asian pilaf, because I love it, but what do we do if we like pork, while we love it 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, experienced cooks have done it for us a long time ago, and we can only add some ingredients that, in our opinion, are simply necessary.

Today we will learn how to cook pilaf with pork. And once again I want to remind you, my dears, that you don’t need to be afraid to experiment on your own. Following the recipes described below, 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 tooth.
• salt, ground black pepper
• paprika
• sun-dried tomato
• turmeric
• zira.

Cooking method:

1. First, we will prepare seasoning for pilaf. We need dried zira, barberry, paprika, turmeric and dried tomato. Mix it all and send it to the jar.
2. Screw the lid, because it is useful to us more than once. Thus, we will always have seasoning at hand. And we will start cooking pilaf. We take rice and wash it thoroughly in several waters. Pour washed rice with cold water and set aside.
3. Wash the pork and cut into equal cubes, the size as for pilaf.
4. Pour vegetable oil into the cauldron and send to the stove. Remember, the fatter your pork, the less oil you need.
5. We heat the oil in the treasury and send pieces of meat to it. Gently mix and let let fry over medium heat. And at this time we will peel the onion and chop it finely. Do not forget that the meat is fried on your stove - stir so it does not burn! Peel the carrots and cut into strips. Is the meat ready? Then we will send vegetables to it and continue to fry until the onion is browned.
6. Stir and send them 1 teaspoon of prepared seasoning for pilaf. Mix everything carefully and fill it with water a finger above the level of meat. Add salt and cover the cauldron with a lid, reduce the heat. Let yourself get ready. Pork will be ready in 15-20 minutes. Now the turn has come to rice.
7. We throw it in a colander and send it to our meat. Gently smooth 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 the rice from the edges of the cauldron, moving them to the center with a knoll.
9. After 40 minutes, all the water in the cauldron should already 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 - so it evaporates faster. But, in no case do not stir the rice! That's it, the pilaf has already been cooked, now you can mix it and put it on a serving dish.
10. Garnish it with chopped greens and ... eat on a healthy one !!!

Pork pilaf

Ingredients:

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

Cooking method:

1. Finely chop the garlic cloves. Peel the onions and carrots and cut them into cubes. Cut the meat of the neck into cubes the size of a regular pilaf.
2. First, in camphor, we will heat up the dishes themselves, in which we will prepare our dish, and then pour vegetable oil into it.
3. Put meat cubes in it and fry over high heat for about 10 minutes. Now we need to add onion to the fried meat, and after 3 minutes, carrots, coriander, garlic, red and black pepper.
4. Mix everything and continue cooking for another 5 minutes.
5. Now you can send the washed rice, fill everything with water, bring to a boil and close the lid. Over low heat, we continue to languish our dish 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, try the rice with a fork for readiness. If it seems to you still damp, add some more water, close the lid and continue to simmer. In no case do not mix - you may get porridge !.
8. Mix the finished dish, put on a plate, decorate with greens.

Pork pilaf

Ingredients:

• Rice - 1 cup
• pork - 300 gr.
• onion - 1 pc.
• carrot - 2 pieces
• garlic - 5 cloves
• bell pepper - 1 pc.
• vegetable oil - 2-3 tbsp
• tomatoes (preferably sun-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 are taken for the ingredients.
3. Dice the washed meat. Cut the peeled carrots into slices, and chop the garlic and onion coarsely. Now we pour oil in a hot pan and fry pieces of meat in it.
4. After 15 minutes, add the chopped onion and when it is browned, add the carrots and garlic. Mix everything carefully and send them slices of tomatoes.
5. Fry everything for another 5 minutes. Smear the bottom of the cauldron in which our pilaf will be cooked, butter, transfer the prepared meat and vegetables into it, cover with rice, add spices and pour boiling water.
6. Place in the oven and cook for 20 minutes. Do not close the cauldron with a lid. When the cooking time is over, select a cauldron with pilaf from the oven, add the butter and mix well. Put the pilaf in the oven for another 20 minutes.
7. Our pork pilaf has already been prepared, and I wish you all a bon appetit !!!

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 soaked, 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 butter, mix and fry them over high heat until golden brown. Add a little water, and reduce the heat a little more extinguish. Cut the carrots into strips, and the onion into half rings.
3. When all the water has evaporated in the pan, we will first send the onion to the meat, 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, close the pan with a lid and simmer the dish for about 20 minutes.
5. As time runs out, you do not need to open the lid. It is enough for you to turn off the camphor, and cover the pan with a warm towel. Set aside pilaf, 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, and on top of it pieces of meat. Give him the vegetable salad that you like best, and woo-a-la - you completely coped with the task.

Pork pilaf

Ingredients:

• low-fat pork about 700 gr
• 2 cups rice
• 250 - 300 gr carrots
• 2 - 3 large onions
• about 100 ml of 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, pouring the liquid 5-6 times, then fill it with cold water and set aside until its time comes. Cut the pork into medium slices and fry in a deep frying pan (it would be better if it resembles a cauldron) in vegetable oil, over high heat, until golden brown on all sides, occasionally stirring.
2. Then we add carrots chopped with thin strips to the meat (I used a Korean grater) and chopped onion into thin half rings. We fry all together until the vegetables are golden, while stirring, it usually takes from 15 to 20 minutes.
3. Add salt, pepper and seasonings to the meat, mix well. Drain excess water with rice and
4. spread in an even layer on top of the pork. We cut the bottom of the garlic and remove only the top husk and, together with the skin, carefully gut the whole heads to half in rice grits.
5. Pour the future pilaf with hot boiling water so that it covers it for 2 centimeters.
6. We cover and cook the dish on low heat, the cooking time largely depends on the dishes in which the pilaf is cooked from pork (I usually have 30 - 35 minutes). The liquid should practically evaporate and the rice will become friable. Carefully remove the garlic and stir the pilaf until smooth, serve hot. Enjoy your meal.

Pilaf Recipe with Pork

If you want to cook crumbly spicy pilaf, then take this recipe. The finished dish has a yellowish tint, not from a large amount of vegetable oil, but from spices - 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 of sunflower oil;
• ground turmeric;
• seasoning "Utskho-Suneli";
• bay leaf;
• salt.

1. First, cut the pork into small pieces. We clean the onion, cut it in 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 carrots in the form of thin sticks. In a cast iron cauldron, it is necessary to pour about 1 cm of vegetable oil, and then put on a strong fire.
2. Put pieces of meat in hot sunflower oil, mix well. It is necessary to fry pork 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 prepared carrots to the cauldron.
3. We get zirvak, it is necessary to stir it from time to time. After browning carrots, you need to set a minimum fire, with a tablespoon, carefully level the zirvak. Distribute the rice evenly, spread the garlic cloves. Then we fill the rice with water, the liquid should cover it by about 2 cm. Add a bay leaf to the cauldron, 2-3 gr. seasoning "Utsho-suneli" and as much ground turmeric, salt to taste. Then we increase the power of the flame.
4. We are waiting for the water to evaporate from the surface of the cereal, and peculiar “volcanoes” will form. Again, reduce the fire to a minimum, cover the dishes with a lid. After 20 minutes, remove the dishes with pilaf from the fire, remove the lid. Mix the pilaf with a wooden spoon and let it brew for 10 minutes. You can taste the dish and add more salt if necessary. Now the delicious dish is ready, you can treat them to your relatives. Enjoy your meal!

Uzbek Pilaf Recipe with Pork

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

Ingredients:

• 900 gr. pork;
• 900 gr. long grain rice;
• 450 gr carrots;
• 400 gr. Luke;
• head of garlic;
• 200 ml of 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 fry it with onions, which were previously cut into quarter rings. If you have a cauldron, then it is worth cooking in it. Oil should not be spared during cooking, 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 before the carrots acquire a light golden hue. Now you can add the necessary spices. Then pour the well-washed rice into the cauldron, fill everything with water, it should cover the rice.
3. Next, put the garlic in a cauldron. We increase the fire to the maximum and wait for the liquid to boil in the cauldron. When rice absorbs part of the water, cover the container with a lid.
4. 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 the lid does not open.
5. If the hiss 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 is sizzling, then you should continue cooking. We start tasting pilaf, its aroma is simply incredible.

Pilaf in a slow cooker

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

Ingredients:

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

How to cook pilaf in a slow cooker with pork:

1. We cut the meat in the form of cubes. Pour the necessary amount of sunflower oil into the capacity of the multicooker, add salt, as well as seasoning.
2. Fry the meat for 30 minutes by setting the function "Frying". Stir it periodically during the frying process. Peel the onion, cut into cubes.
3. Grind carrots using a coarse grater. On top of the fried meat, spread the onions first, and then the carrots.
4. We wash the rice, put it in the capacity of the multicooker, add salt to taste, the necessary spices, bay leaf, as well as garlic cloves.
5. Fill everything with water and set the function “Rice” or “Pilaf”, prepare 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 and turns out friable. 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;
• head of garlic;
• hot pepper pod;
• 2 gr. zirs;
• barberry;
• salt.

How to cook pilaf with pork:

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

Useful tips from experienced chefs:

• When cooking pilaf, always fill the rice with hot water from the 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.