In no case will we claim the title of a classic pilaf with pork, as this meat will never be cooked with this meat in the homeland. So our option is purely Russian, but so that we do not 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 a quick dinner, without special dances with tambourines; the second will be more like his older brother, he will prepare in a cauldron with more careful observance of the basics. Both will be step by step and with a photo.

The basic basics of cooking pilaf, which we need

However, at first it’s all about products and these very basics. It is clear that pilaf is a meat and rice dish. Today we have pork.

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

It is believed that for stewing (and in my opinion pilaf is roasting, followed by stewing), a spatula and a ham are best suited. But of these, the ham is more expensive, the shoulder blade is much cheaper, and in the finished form nothing is inferior to it in taste.

How to choose rice for pilaf?

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

What is zirvak?

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

Which 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 pans for stewing, ducklings, etc. That which, for a long time, but warms up well, but when heated, holds heat well.

What spices are needed?

Ready-made spices for pilaf are available for sale. Usually they include: zira, barberry, hot pepper, turmeric (or saffron), dried onions and garlic. It is best to look at the seasonings on the market by weight, they will be fresher and more aromatic packed in the factory 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 pilaf with pork

1. First, prepare the products. 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. Carrots should be plenty. Finely chop the onion.
   
3. Pour vegetable oil into the pan. Despite the fact that pork meat is fatty, oil is required decently. Rice then absorbs it well, becomes oily, and pilaf is not greasy. Warm up well.
4. Put the meat, mix so that all the pieces are covered with oil. Fry for 10-15 minutes until crusty, stirring occasionally.
   
   
5. Put the carrots and onions. We mix everything well. Cook for about 5 minutes so that the vegetables are also slightly fried.
   
6. Sprinkle with spices. Their number depends on your preference. Someone loves the aroma to be very barely perceptible, someone likes pronounced. The quantity also depends on the quality; fewer fresh spices are needed. So look on your own. I usually put about 1 teaspoon.
   
7. Salt and put the tomato paste.
   
   
8. Pour rice in advance into a cup, in which water can then be poured. Pour 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 1 glass of rice, which means there should be 2.5 times more water, i.e. 2.5 cups.
   
10. Cover the pan tightly. We reduce the fire to the minimum 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 - pilaf is ready. But note, the top layer of rice can be, as 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 longer.
12. Usually, pilaf is not stirred, but I like to do it this way: when it is ready, I turn on a large heat and, while heating strongly, mix the contents of the pan for 1 minute.
    

Now everything is for sure! The dish is ready, you can call everyone to the table.

Pilaf recipe with pork in a cauldron

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

Product Composition:

• pork ribs - 1.5 kg;
• long-grain rice - 0.5 kg;
• onion - 5pcs;
• carrots - 3pcs;
• spice;
• 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, chop in half. If there is fat, do not cut it.
   
2. We clean the onion, cut into half rings.
   
3. We wash the washed, peeled carrots 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 some more ribs.
   
   
5. Fry them on all sides.
   
6. Put onions, fry until transparent.
7. Now you can put all the remaining meat.
   
8. Add the spices.
   
9. Put the carrots and fry the whole zirvak well.
   
   
10. Pour hot water so that rutting covers all pork with vegetables. We put the whole, not peeled head of garlic and chili. Cover and cook for 1.5 hours.
    
11. After this time, remove the garlic and pepper. Do not throw garlic, it is very tasty and then you can eat it with pilaf.
    
12. We wash the rice several times with running water until the water becomes clear. We put it in a cauldron with a slotted spoon, we level it, but in no case do not mix it with meat. If necessary, add some water to cover rice. Close the lid again and cook for 20 minutes.
    
13. During this time, the rice is cooked to a state of semi-preparedness. We rake it with a slotted spoon to the center so that a slide forms. You can return pepper and garlic to the cauldron. We stop the heating, cover the lid and hold the pilaf for about another half hour until the rice absorbs all the water and becomes soft.
    

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

Lamb is a traditional meat for cooking a classic Uzbek pilaf. But the spread of recipes around the world has made adjustments even to standard dishes. Delicious crumbly pork pilaf is an equally popular and popular dish. After all, this meat is easier and faster to cook, and the taste is not inferior to lamb.

How to cook fried pork pilaf

Pilaf is a dish to which step by step recipes with photos will not give any meaningful clues. The only thing that can be estimated from them is the intensity of frying the components and the size of the sliced \u200b\u200bvegetables and meat.


  When cooking, you need to consider several nuances:

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

Now you can start cooking delicious pilaf with pork.

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

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

No plastic or rubber elements should get into the fire.

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

• 1 kg of boneless pork and excess fat;
• 1 kg of long-grain rice, or a special grade for friable pilaf;
• 1 kg of carrots;
• 4 large onions;
• 200 ml odorless vegetable oil;
• 2 heads of garlic;
• zira (cumin) - 1-2 tsp. depending on the condiments.

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

Remember that spices should not be too much.

1. The meat is cut into large pieces as soon as the rice is washed to white water and left to pour for 30-40 minutes.
2. The cauldron, meanwhile, is heated over high heat, a glass of oil is added.
   
   
3. As soon as the smoke appears, fall asleep onion, sliced \u200b\u200bin half rings.
4. After 3-4 minutes, add pork to the onion: the meat should be browned, and the liquid should evaporate.
   
   
5. At the final stage of preparing zirvak, carrots are added, stirring constantly.
   
   
6. After 5-7 minutes, when the vegetables and meat turn golden, seasonings, salt are added, hot water is added so that it is 1 cm higher than the contents.
   
   
7. Now you need to reduce the fire and extinguish the delicious pilaf for another 5-6 minutes. Then add rice and add water to cover the cereal. After adding it, carefully remove the slotted spoon by leveling the rice layer, but without stirring it!
   
   
8. Once the water has boiled, add the peeled heads of garlic. The cauldron is covered.
9. The cooking time from this moment is 12-15 minutes, since the meat is already ready.
   
   

The final touch is decoration with greens and serving.

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

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

You can use similar aluminum cookware with a thick bottom.

It is very important to use the exact amount of water so that porridge does not turn out.


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

• 1 kg of pork and rice are taken, which after cooking is crumbly;
• carrots need 200 g less - 800 g;
• garlic - 3-4 heads, and onions - 600 g;
• mandatory spice - Zira 1 tsp;
• vegetable oil - 200 ml;
• water - 1.5-2 liters, if a pan-cauldron is used to prepare pilaf with pork, and not a frying pan, less water will be required;
• can add 1 tsp. a mixture of peppers, a handful of barberry and 1 tsp. turmeric.

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

1. Rice is poured for 40-60 minutes, pre-rinsing to clear water.
   
   
2. Cut the carrots into cubes, onions into half rings, and pork into large cubes.
   
   
3. First, fry the onions in a slightly steaming oil, then add pieces of pork to it, no need to cover with a lid.
   
   
4. When the pork is browned, spread the carrot sticks. It is important to press the vegetables with a spatula to the surface of the meat without stirring. Then the carrot is saturated with the aroma of fat, and not boil.
   
   
5. Spices are prepared: peel the garlic, cut off the top, chop the peppercorns, sort out the barberries.
   
   
6. Add to the zirvak 2 tbsp. l salt, zira, chopped pepper. If hot chili pods are used, they are put whole.
7. Pour products with hot water 1 cm above their surface.
   
   
8. Lay the barberry and remaining spices, cover and simmer for about 10 minutes.
9. You need to put rice on top, carefully distributing it with a spatula. It is necessary to press the cereal well, but do not mix it.
   
   
10. Immediately add the peeled heads of garlic and pour the mixture with boiling water 1.5 cm above the level of rice.
    
    
11. After boiling, make holes in the pressed grits with a stick so that the moisture evaporates faster. Cover with a lid.
12. As soon as the moisture evaporates, the rice is collected with a spatula in a hill, reduce the heat to a minimum and cover the wok with a towel. After 20-40 minutes, turn off the stove.
    
    

The cooking time in the last step depends on the variety of rice selected. So, steamed grain will digest longer than polished. At home, pilaf is served on a large dish, laying out first rice, and then pork and carrots. You can lay out a slide, after mixing the ingredients.

Pork pilaf in a slow cooker the most delicious recipe

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

When using the right recipe, the dish in the multicooker turns out to be tasty, aromatic, does not require any complicated manipulations.

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

What is needed

To prepare the recipe, take the following ingredients:

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

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

How to cook

As in any other recipe, rice is first washed with water, poured for 40-60 minutes and vegetables are prepared. Then oil is poured into the multicooker when a smoke appears, the onions are fried in the “frying” mode.
  Then add slices of pork, and when a delicious crust appears, carrots are poured. After 10-15 minutes, stirring, add boiling water (1 cm higher than products), lay salt and spices, including a head of garlic.


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

Secrets of cooking pilaf

Use a few secrets when preparing a fragrant dish:

• even if you really want to, do not rub the carrots on a grater, otherwise the pilaf will turn into porridge;
• if you don’t like long-grain rice, choose round cereal with a minimum starch content;
  
  
• soak rice in hot water with salt (60-70 degrees);
• if you need light pilaf, put onions after pork;
• you can also get a richer taste if you first fry coarsely chopped onions over high heat, remove it and fry the meat in the same oil. Onions in this case are laid again with carrots, but already new.
  
  

During cooking, culinary experimenters often discover new tricks and secrets for creating delicious pilaf recipes.

Hello, dear!

Today I will tell you how to cook delicious pork pilaf. Of course, pork is a bit unusual meat for pilaf, since this dish comes from Asia, and as you know, pork is not very respected. But personally, I have nothing against pork and I think that   pork pilaf   not much worse than pilaf, for example, from lamb.

What to cook pilaf with pork

To prepare pilaf according to this recipe, we need:

• a piece of pork pulp
• carrot
• onion
• seasonings: zira, barberry, dried tomato, paprika, turmeric

I intentionally did not indicate the quantity. It all depends on the size of the cauldron and how much you want to cook pilaf. Just remember that there should be approximately the same amount of meat, onions and carrots. You can take as much rice as meat and up to two times as much.

Seasoning for pilaf

Seasoning for pilaf is usually prepared in advance. I just buy in the market in equal quantities zira (preferably black), dried barberry, paprika, dried tomato and turmeric. I pour all this into one jar, mix and everything, seasoning for pilaf is ready.

It is better to take a jar with a screw cap, for example, from baby food, since seasonings are obtained much more than you need to prepare pilaf.

Pork pilaf recipe

We’ve prepared the seasoning, now we’ll do the rice. Rinse the rice thoroughly in several waters. Pour it again with cold water and set aside, let it soak.

Cut the meat into small, approximately identical pieces.

We put the cauldron on the fire and pour vegetable oil into the cauldron. It’s hard for me to tell you the exact amount of oil, I always figure it out 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 took about 200 grams. The amount of oil also depends on how fat our meat is. The fatter the meat - the less oil, as the fat will melt.

A cauldron is best to choose cast iron. In a cast-iron cauldron, pilaf is cooked evenly and does not burn.

Oil must be calcined, but not overheated. To check, I throw a small onion cut in half in oil. Calcinate the butter until the onion is browned.

As soon as the onion is browned, we take it out with a slotted spoon from the oil. In hot butter we throw the meat cut earlier.

While the meat is fried, we cut the onions, not forgetting to stir the meat from time to time.

Then cut the carrots into thin strips. Do not forget to stir the meat.

For the first time, you should probably chop onions and carrots in advance.

Our meat should already be ready.

Pour the onion into the meat and fry it often stirring until the onion is cooked or becomes golden brown.

Usually in pilaf recipes they write: "fry the onion until golden brown." This does not always work. If there is a lot of meat or onions are very juicy, then it can be cooked before it starts to golden and it does not make sense to fry it further, as it can start to burn.

Add the chopped carrots to the meat and onion.

We fry for about five minutes, stirring occasionally so as not to burn.

Then add about a teaspoon of seasoning for pilaf, which we prepared earlier.

Mix everything and pour water from the kettle, so that it slightly covers the products.

Now you can properly salt with such a calculation that rice and water will be added later.

What we just did is called zirvak; it’s like gravy for pilaf. Let the zirvak boil. If you try zirvak at the boiling point, it should have a salted taste.

We cover the cauldron with a lid, reduce the fire and leave the zirvak to prepare. We cook pork pilaf, so just wait 15-20 minutes. If you cook or beef, then this time should be increased to 30-40 minutes.

When the zirvak is ready, pour soaked rice on top of it.

We level the rice with a slotted spoon and add water so that it covers the rice with about two fingers.

Cover and leave to cook over low heat. The cooking time each time varies 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 with 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.

Once again, close the cauldron with a lid and cook over minimal heat until the water completely disappears.

Put the prepared pilaf on a large dish or arrange on plates.

Good afternoon, dear readers and guests of the blog! The whole Internet is full of recipes for this dish. And everyone cooks it his own way. I predict that now experts will attack me that pork pilaf is not real, and the traditional one is cooked only with lamb. However, although my pilaf is not Uzbek, but Siberian, it is amazingly tasty, crumbly and fragrant.

We find thousands of options for this dish at the master classes of various chefs. And many of them are already enjoying their well-deserved popularity on our tables. The fastest and easiest of them is pilaf in a pan from a small amount of products. And for the holidays or for a large family already cook in a large cauldron, at the stake.

And in a slow cooker, such a noble pilaf comes up that my whole family loves him more than any other. The pork meat is tender and it cooks quickly. All its taste and aroma is absorbed in rice. You can cook both on a fire in a cauldron and at home on a stove. I hope readers will like my step-by-step recipes for a simple non-Uzbek pilaf. Choose which one you like best and cook with pleasure!

Today in the article:

How to cook delicious and crumbly pork pilaf

• The basis of this dish is zirvak. Roasting meat and vegetables in hot fat. You can take the flesh and ribs of young pork. If with layers of fat, then for pilaf it is also good. Never rub carrots on a simple grater. Better in Korean. And the most correct way is to manually cut into straws. First, slices of fillet are fried on fat, then onions are added. Fry the onion until transparent and pour the carrots. Although many argue about the sequence of actions.
• Friability depends largely on the quality of rice. In order to definitely not be mistaken, ask the store for special varieties of rice for pilaf. I love pilaf with devzira rice. But even steamed rice crumbles very well in pilaf. One of the most important conditions - never (!) Do not mix the rice while it is cooking!
• Dishes to take only metal. Ideally cast iron. But aluminum with a thick bottom is also good. A new cauldron or frying pan is better to pre-calcinate strongly with salt. Then wash with warm water without detergents.
• A few words about the fat on which we will do the frying. If pork with fat, then trim this fat and finely chop into cubes. Drain the fat from it and fry it in this fat. Or take a simple sunflower oil. Only creamy does not fit.
• Choose spices especially carefully. Consider the addictions of your family, but do not overdo it too much. Otherwise, their smell will block the taste of the zirvak itself. Mandatory spices are garlic, zira, barberry, black pepper. You can buy ready-made seasoning for pilaf in bags.

Pork pilaf in a cauldron at the stake

My husband is a big fan of wit. Therefore, in the photo below you see I have two hot peppers. You can not take them if you do not like spicy.

Today my husband is in charge of the pilaf, so the onions are first fried, and then we add the meat. When I cook myself, I do the opposite. Our debate does not end there.

I saw how they cook in Tashkent. First, the oil is heated, a large chopped onion is placed, it is almost daughter-fried, then it is thrown away. Then add meat and spices. And then, after a short frying, carrots with straws and a new chopped onion.

We go into the yard, the cauldron on the stove is already heating up there. We bring all products at once with us so that everything is at hand.

Getting down.

Everything has already been chopped. The meat is on medium cubes, the onions are half rings, and the carrots are short straws. Rice is washed several times and soaked an hour earlier. The cauldron on the stove was hot. We poured oil about a glass and wait for the smoke to go.

Oil is suitable for any vegetable: sunflower, olive, sesame, cotton or corn.

Poured onions and, stirring with a slotted spoon, fry. When the onions are laid first and fried until golden, the pilaf will be darker in color. If you immediately throw meat into the cauldron, the pilaf will be lighter. We spread all the meat to the fried onion and do not forget to constantly mix.

I don’t set time, but I see that the meat is fried well and the liquid evaporated. While zirvak is fried, we need the fire to be strong.

It is advisable to do the meal together. Because over a large fire, a cauldron cannot be left unattended for even a minute.

To the browned meat they poured carrot straws.

And continuing to turn from the bottom up, fry and carrots. She gives pilaf such a delicious, golden color. After seven minutes, you can already salt and pepper. We poured all the seasonings, two heads of garlic and two pods of hot pepper we throw whole.

It's time to add hot water. So much so that it is 1 cm higher than the contents of the cauldron. About one liter left me. The fire was reduced and put out.

After 5 minutes, the broth should become reddish and transparent.

We spread the rice exactly over the entire surface of the zirvak. Pork pilaf is cooked quickly, the meat is almost ready. And our rice was soaked an hour before cooking.

We add more water to cover rice by 1 cm. Pouring substituting slotted spoon or on the walls, gently. We observe pilaf until the liquid is evaporated, which is higher than rice.

From this moment, no mixing until the dish is completely ready!

Now you just have to close the lid. The fire is already very minimal.

After fifteen minutes, the treats can be stirred and laid out on a dish. Serve with pickled or fresh vegetables. Sprinkle pilaf with greens or eat greens separately, decide for yourself. My husband and I also have different opinions on this issue. He chews parsley and cilantro directly from the bunch, and I want to crumble and sprinkle on top.

Video recipe for cooking pilaf at home on the stove

On the “Cooking Delicious” channel, Valentina shows in detail and tells how to cook homemade pilaf on a gas stove. You can take a frying pan or an aluminum pan with a thick bottom, ducklings or a cauldron for this dish.

A very easy step by step recipe. Just take it and do it! And what a wonderful result we can see very well. Appearance of pilaf crumbly and appetizing.

Pork pilaf in a slow cooker

If you have an assistant Redmond, or Polaris, or any other company, then you are very lucky. When you need to cook quickly and tasty, she always helps out. And now the simplest and most delicious recipe for pilaf without troubles

A special variety of cereals "basmati", ideal for slow cookers. It costs more than usual. In our supermarkets 110 rubles per package 700g. But this is only a note about prices. I cooked in a slow cooker pilaf and from my favorite "devzira". I can’t say anything bad either.

The main thing is that rice is special for pilaf.

I took the pork neck meat. She's pretty oily, that's it. Follow my advice and you will succeed just as well.

How to cook:

I washed the cereal several times with water. Let it swell while we do the zirvak. I cut larger meat, smaller onions, and carrots into straws. I pour oil into the multicooker bowl and wait until it warms up. I pour onion into hot oil and lightly fry it in the “frying” mode.

Do not close the lid while vegetables and meat are fried!

Zirvak is preparing wonderfully right in the slow cooker. Nothing needs to be fried separately in a pan, as some cooks advise. I spread pieces of meat in the browned onion and mix.

When the pork is browned, you can add carrots. I mix and fry the zirvak for another 10 - 15 minutes. Everyone has different multicookers, so be guided by the mode.

When the carrot is sufficiently fried, I pour the boiling water so much that it is 1.5 cm higher than the meat. At the same stage, pour salt, pepper and all the spices. I stick a head of garlic between pieces of meat.

All this stuff will be stewed for about 10 minutes at a temperature of 120 gig. After that I fall asleep already swollen rice and level it.

Pour water gently, substituting a spoon, so as not to erode the whole groats.

I pour so much boiling water so that the rice is covered by 1 cm.

Now I close the lid. And turn on for 22 minutes. at a temperature of 100 gig. When it turns off, I give pilaf another half hour to insist.

Noble turned pilaf - rice to rice! Urgently serve while hot. As you can see, cooking it is not as difficult as in a cauldron, and the taste and aroma are not inferior at all.

You probably already guessed that you can talk endlessly about the methods and nuances of making pilaf. But I say goodbye to you until the next tasty meeting. Thank you all, today I cooked pilaf with me!

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

Rating
  recipe

Time
  (min)

Serving
  (person)

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.