Pilaf is a very common dish in Central Asia. The main ingredients for its preparation are, first of all, rice, lamb and the so-called zirvak - meat and onions with carrots fried in hot 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 turns out to be very rich, aromatic and unusually tasty.

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

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

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

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

Pork pilaf - food preparation

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

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

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

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

Pork pilaf - preparing dishes

For the operation of overheating the oil, a metal, by no means enameled, surface with thick walls and an oval-rounded bottom is required. Cast iron cauldrons are perfect for this role. The dishes are first heated, then butter (or a mixture of fats other than butter) is poured into it, heat it over low heat until a characteristic crackling occurs, and the prepared ingredients are added. You can use an aluminum cauldron, but on condition: its walls and bottom should not be thinner than one centimeter.

Recipe 1: Pork Pilaf - Classic

There are several variations in the preparation of classic pilaf. As a rule, the main elements in the dish are rice and lamb, but we will use pork. Be sure, it will not spoil the dish at all, rather, on the contrary, it will make it softer and a little fatter. Instead of the herbs and spices listed below, you can purchase ready-made "pilaf spices" in the store.

Ingredients:

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

Cooking method:

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

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

4. Add rice to frying, fill with water, bring to a boil and cover with a lid. Tomim pilaf on low heat for about half an hour. 10 minutes before cooking, throw in a couple of bay leaves.

If the rice remains solid after the liquid boils, add a little more water. Stir the finished dish thoroughly.

Recipe 2: Pork pilaf in a slow cooker

As you know, dishes cooked in a multicooker retain all the useful properties, so pilaf in a multicooker will turn out to be very fragrant, juicy, and most importantly, healthy.

Ingredients:

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

Cooking method:

1. Cut the pork into cubes, pre-fry in a skillet. Add onions and carrots, cut into strips. Cook everything for 10 minutes.

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

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

Recipe 3: Pork pilaf with tomatoes in the oven

Awesome dish! For this recipe, it is advisable to use cherry tomatoes. A ceramic form is suitable as a dish, in extreme cases, you can use a goose-bowl.

Ingredients:

- pork 300 gr.
- a glass of rice
- water 2 glasses
- large head onion
- carrots 2 pieces
- garlic 4 cloves
- sweet pepper 1 piece
- 4 tomatoes
- drain. oil 30 gr.
- grows. oil 3 tbsp. l.
- pepper, pilaf spices, bay leaves, salt

Cooking method:

Preheat the oven to 180 degrees. While it warms up, cook the meat and vegetables.

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

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

In pilaf, you can add barberry, prunes, raisins and other favorite ingredients to taste. Bon Appetit!

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

• Experienced chefs advise using several types of oils for overheating: sunflower, linseed, olive, sesame and nut oils. You can mix them with lard.

• Before cooking, small rice (Pakistani, Khanskiy) should be prepared as follows: wrap the table 3 with a cloth. tablespoons of coarse salt, put it on the bottom of a dish, cover with rice and cover everything with cold water for 8-10 hours. Then the rice is thoroughly washed and cooked in the traditional way.

• For cooking pilaf, it is better to pour rice with hot water. In the east, it is generally accepted that cereals are cooked for exactly twelve minutes from the moment they boil: three minutes are cooked over high heat, seven - on medium and the last two minutes - on low.

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 there, 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 meat
• carrot
• onion
• spices: cumin, barberry, dried tomato, paprika, turmeric

I have deliberately left out the quantity. It all strongly depends on the size of the cauldron and how much pilaf you want to cook. Just remember that there should be about the same amount of meat, onions and carrots. You can take as much rice as meat, or you can take up to two times more.

Seasoning for pilaf

As a rule, the seasoning for pilaf is prepared in advance. I just buy in the market in equal quantities cumin (preferably black), dried barberry, paprika, dried tomato and turmeric. I pour all this into one jar, mix and that's it, the seasoning for pilaf is ready.

It is better to take a jar with a screw cap, for example, from baby food, since the spices are much more than needed for making pilaf.

Pork pilaf recipe

The seasoning has been prepared, now let's turn to the rice. Rinse the rice thoroughly in several waters. Fill it with cold water again and set it aside, let it soak.

Cut the meat into small, approximately equal pieces.

We put the cauldron on the fire and pour vegetable oil into the cauldron. It is difficult for me to tell you the exact amount of oil, I always estimate it by eye based on my own experience in cooking pilaf. Today, for example, I cooked pilaf from 500 grams of meat and 600-700 grams of rice. For this amount of oil products I took about 200 grams. The amount of oil also depends on how fatty our meat is. The fatter the meat, the less oil, as the fat will be melted.

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

The oil must be ignited, but not overheated. To test, I throw a small onion, cut in half, into the butter. Heat the oil until the onion is browned.

As soon as the onion is browned, we take it out of the oil with a slotted spoon. Throw the meat cut earlier into the hot oil.

While the meat is fried, we cut the onion, 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 the onions and carrots beforehand.

Our meat should be done by now.

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

Usually they write in pilaf recipes: "fry the onion until golden brown." It doesn't always work out. If there is a lot of meat or the onion is very juicy, then it can be cooked before it starts to turn golden and there is no point in frying it further, since it may start to burn.

Add chopped carrots to the meat and onions.

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

Then add about a teaspoon of the pilaf seasoning we made earlier.

Mix everything and fill it with water from a kettle, so that it slightly covers the food.

Now you can salt it well so that rice and water will be added later.

What we have done now is called zirvak, it’s like a sauce for pilaf. Let the zirvak boil. If you try zirvak at the boiling point, it should have a salty taste.

We cover the cauldron with a lid, reduce the heat and leave the zirvak to cook. We are preparing pork pilaf, so it is enough to wait 15-20 minutes. If you are cooking or beef, then this time should be increased to 30-40 minutes.

When the zirvak is ready, pour the soaked rice over it.

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

Cover with a lid and leave to cook over low heat. The cooking time is different each time from 40 minutes to an hour, depending on the quantity and quality of rice and the amount of water.

I usually open the lid after 20-30 minutes and collect the rice from the edges into the center in a small mound.

If there is still a lot of water, then you need to pierce the rice to the bottom with a knife in several places so that it evaporates faster.

Again, close the cauldron with a lid and cook on minimal heat until the water completely disappears.

Put the finished pilaf on a large dish or lay out on plates.

This recipe will help you easily prepare crumbly pork pilaf, just the one that you love so much. There are many thousands of recipes for preparing this wonderful dish, and if you do not know how to cook pilaf with pork, then be sure to try to cook pilaf according to our recipe. The main feature of the preparation of any pilaf is its two obligatory components: zirvak and a part of cereals. Another special difference between pilaf and other dishes is not in what products you use, but in the cooking technology. Loose pork pilaf is far from being possible for many, but everything is in your hands. For many, pilaf is traditionally made from rice and meat. be it pork, beef or lamb. but few people know that pilaf from sturgeon fish is especially valued. But today we will not go deeper and deviate from the pilaf to which we are accustomed and will tell you how to cook pilaf with pork. The cooking time will be about 2 hours, the recipe is not complicated and if you follow our recommendations, then everything will definitely work out!

Energy value for 1 portion (200 gr.):

Ingredients:

• Pork pulp - 500 gr.
• Round rice - 400 gr.
• Carrots - 300 gr.
• Onions - 200 gr.
• Garlic - 4 cloves
• Vegetable oil - 100 ml.
• Ground black pepper
• Turmeric

How to cook pork pilaf

Let's take a closer look at how to cook pork pilaf.

Step 1

Cut the pork into small pieces

Step 2

Chop the onion

Step 3

And cut the carrots into thin strips

Step 4

Rinse the rice with water (always cold!) Until the drained water becomes clear. Pour the oil into the cauldron and into the already heated one - add the onion. Fry until golden brown. Add meat and sauté over high heat until crusty.

Step 5

Then add the carrots and simmer for another 10-15 minutes, stir occasionally.

Step 6

Season with salt, pepper and add turmeric. Fill everything with water so that it covers the meat. Cover and simmer for 20 minutes. So we will prepare a zirvak. Peel the garlic and place it gently on top of the meat

Step 7

Drain the rice and add it to the so-called zirvak, on top of the meat. If necessary, pour in water, it should cover the rice. Cover and simmer until tender.

Pilaf is one of those dishes that smells like childhood. Dad was a military man, and for 9 long years we lived in the city of Kattakurgan, in Uzbekistan. The only authentic dish that stuck in my memory is pilaf. When we arrived in Ukraine and my mother was preparing it, everyone asked for the recipe. Now I want to tell you how to cook pork pilaf.

There are some points when preparing pilaf, which are important to pay attention to:

• I take exclusively round rice, which is sold in our stores. It has excessive stickiness. It doesn't turn out as crumbly as I know it, but at least the taste matches. I don't like pilaf from long-grain rice. Don't use parboiled rice. There will be friability, but spoil the taste. How it is processed - a question ... I tried it from the Uzbek brought - devzirs. One name, this is not the same rice at all. Very roughly obtained from Egyptian rice. If you are lucky enough to meet him on the market by weight - be sure to take it.

• Achuchuk salad is served with pilaf. These are thinly cut tomatoes in half rings and onions in the same way. The most important thing is that the pieces are so thin that all the flavors mix instantly. Season with salt and pepper before serving.

• Earlier, when there was no refined vegetable oil, the unrefined oil was very much heated and the top white part of onions (not the husk) or the crust of black bread was added to it. These pieces should almost turn into coals - only then take out. the smell will disappear.

Total cooking time - 1 hour 30 minutes
Active cooking time - 1 hour 0 minute
Cost - Average Cost
Calorie content per 100 g - 204 kcal
Servings Per Container - 8 Servings

How to cook delicious pork pilaf

Ingredients:

Pork - 1 kg (neck)
Rice - 1 kg
Onions - 1 kg
Carrots - 1 kg
Vegetable oil- 1 tbsp. (200 ml)
Garlic - 1 pc. (head)
Seasoning - to taste (for pilaf)
Salt to taste

Preparation:

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

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

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

Cover and simmer until the butter is clear (keep the heat on).

After - lay the vegetables.

As soon as the vegetables are slightly roasted, add seasoning (I always take it only from the market, and 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 and meat without stirring.

Top up the 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 away and the rice is dry, put a whole garlic inside, peeled only from the upper shaggy husk.

Now put the smallest fire, piercing it with a wooden stick from time to time and adding a little water to the bottom so that the pilaf does not burn. Simmer for 30 minutes until the rice is cooked. Delicious pork pilaf is ready!

Lyrical digression: where we lived - they eat pilaf with their hands. When we moved out of the military apartment, and then a few months later returned on business to the new owners, we found the following picture: there is no furniture in the house. There is a carpet in the middle of the hall, all the inhabitants of the house are sitting on it, and in the center there is a nail (or rather pilaf)). They poured it on an oilcloth and eat it with their hands. Very colorful, I can tell you, but I have not yet dared to repeat this at home. :) They drink a lot of green tea with pilaf - because pilaf is very fatty. We eat pilaf in a different way, but always with pleasure, because it is very tasty. Try my delicious pilaf recipe too!

You might like these recipes?

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

How to cook pork pilaf

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

Food preparation

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

Pork pilaf recipes

Some of the dishes that ever appear on the table sink into memory, evoking colorful pictures of memories. Pilaf with pork, for example, is not only tasty, but also beautiful. The bright colors that carrots and onions give it are more and more appetizing. Cereals made from rice grains also look very aesthetically pleasing in the photo in cookbooks, prompting you to cook and eat the dish as soon as possible.

In a multicooker

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

Ingredients:

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

Cooking method:

1. For pork pilaf, divide the tenderloin into cubes.
2. Rinse, peel the carrots, cut into strips, or grind with the coarsest grater.
3. Divide the clean onion into quarters, and then finely chop each of them.
4. All oil must be poured into a multicooker bowl and heated with the frying program. Arrange the pork cubes, close the lid tightly and cook for 5 minutes.
5. After the time has elapsed, add salt to the meat and add the seasonings, stir thoroughly.
6. After a quarter of an hour, put the onions inside the bowl, after another 5 minutes, put the carrots.
7. Place the washed rice in an even layer on top of the rest of the ingredients. Pour water into a multicooker.
8. Put the chopped garlic into slices on the rice, set the "Pilaf" program and cook for an hour.

In a cauldron

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

Ingredients:

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

Cooking method:

1. Cut the meat into pieces of medium size.
2. Cut clean vegetables in the way you like.
3. Heat the oil vigorously at the bottom of the cauldron. Stir with a spatula and fry the meat.
4. Place carrots and onions and cook until tender.
5. Add seasonings, barberry and salt everything. Add the peeled garlic cloves after pressing down with a knife. Minimize the fire.
6. Soak rice in water. Transfer it to the cauldron in an even layer.
7. Pour boiling water over the pilaf, cook for half an hour, and then stir.

Uzbek

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

Ingredients:

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

Cooking method:

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

In the oven

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

Ingredients:

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

Cooking method:

1. Soak the washed rice in a bowl for half an hour.
2. Fry small pieces of pork with oil in a skillet.
3. Separately overcook the chopped onions and grated carrots.
4. Place meat on the bottom of each pot, and vegetables on top of it. Add a couple of slices of pre-chopped garlic and season with barberry. Season with salt and pepper.
5. Lay the soaked rice on top, fill everything with water.
6. Pilaf in the oven with pork in this form will be completely ready after soaking up all the water in the rice. The temperature inside the oven should be 180 degrees.

With ribs

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

Ingredients:

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

Cooking method:

1. Rinse the rice several times, soak in water for half an hour.
2. Pour finely chopped onion into the sunflower oil hot at the bottom of the cauldron, achieve a golden hue.
3. Rinse the ribs, divide into small pieces, and place on the onion. Fry them until golden brown.
4. Put the carrots, chopped into strips, into the cauldron along with the meat.
5. Pour in boiling water so that it completely covers the meat and vegetables. You need to cook a little over a quarter of an hour.
6. Tamp the rice over the entire surface. Pour boiling water over everything so that it covers the cereal by 3 cm.
7. After boiling pork pilaf, season the dish with seasonings and salt.

In a saucepan

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

Ingredients:

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

Cooking method:

1. The pilaf from parboiled rice with pork will turn out to be crumbly if the grains are soaked in water while the remaining components are being prepared.
2. Place cuts of meat on the bottom of a saucepan, salt and season.
3. After a quarter of an hour, add the carrot strips, and after another 10 minutes, transfer the grated carrots and chopped onions.
4. After another 10 minutes, peeled garlic cloves and raisins should be sent to the pan. A few grams of this dried product will add extra sweetness to the dish.
5. Next, you need to lay out the rice evenly and fill it with 3 cm of water.
6. You need to cook in this form for another 20 minutes, then stir. Pilaf taken from the fire should be infused for 15 minutes.

In a frying pan

A quick version of dishes made literally in haste is often not inferior in taste to classic recipes. Pilaf in a pan with pork follows the entire algorithm provided for cooking in a cauldron, but, at the same time, it significantly saves time. It will take more time to prepare the food than to assemble the final dish.

Ingredients:

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

Cooking method:

1. Before preparing all the ingredients, cover the clean rice with water to soak.
2. Chop the meat. It is important that the slice can be eaten without additional cutting.
3. Prepare the vegetables: chop the carrots into small strips, the onions into small strips.
4. Fry the meat and onions in oil. The ingredients should be golden and the pork pieces should have a crust.
5. Lay the carrot strips on top, without stirring.
6. Transfer rice, pour cold water.
7. After inserting whole garlic cloves in, close the pan tightly with the transparent lid.
8. Pork pilaf should be bubbling for 10 minutes. After that, the same time it should reach on low heat. After turning off the gas, let the dish brew for another 10 minutes under a tight-fitting lid.

Spices for pilaf with pork

A beautiful appearance, as in the photo, and a unique aroma to the dish are given by special seasonings. Real pilaf is a combination of sweet, spicy and slightly pungent flavors. Dried barberry adds sweetness to food, but you can replace it with raisins if desired. Red paprika performs the same function. Spicy turmeric and less common cumin are used as spices for pilaf with pork. Chili pepper will add spiciness, which can be put fresh or dried.

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