Today I will cook pork pilaf. Pilaf turns out to be aromatic, with a very rich taste. Pork pilaf, fatter than chicken, but not as fatty as lamb. Accordingly, pilaf turns out to be less high-calorie. Although, of course, there is no need to talk about diet food here.

All ingredients can be bought without any problems. Fresh meat is always sold on the market, aromatic spices can be bought right there. Rice and vegetables, again, are in every home. This is why I love pilaf: the availability of products and amazing taste.

To prepare pork pilaf you will need:

Pork - 800 gr;

Carrots - 3 pcs;

Bulb onions - 6 pcs;

Garlic - 1 head;

Rice - 500 gr;

Spices for pilaf;

Vegetable oil;

Pork pilaf recipe:

1. Cut the pork into small pieces- cubes.

2. Lightly fry the meat in vegetable oil. If you fry the meat hard, then all the juices will remain inside, and in the pilaf itself, the meat will be incredibly tasty. If the meat is lightly fried, then during cooking it will give all its juices to pilaf, then the whole pilaf will be saturated with delicious meat juices.

Here I want to note that what I like most about pilaf is the rice, which is filled with the flavors and aromas of zivrak. Therefore, I fry all the meat over low heat.

If you love meat in pilaf, and rice for you is so, a side dish, then it is better to fry the meat over high heat, then it will be covered with a crust and keep all the juices inside. In this case, meat will be the star of pilaf.

There is also a compromise option: fry one part of the meat over very high heat, add the second later, right in front of the onion. The main thing here is not to overdo it with roasting the first batch.

3. When the meat is light, add the carrots, cut into cubes.

I cut all the ingredients for pilaf in advance, so as not to be distracted later.

4. Add finely chopped onion.

5. When the onion becomes transparent, add the pilaf seasoning and salt. I will write about seasonings for pilaf below.

6. Add water to cover the meat and vegetables, switch the stove fire to small or medium.

It is not necessary for the water to boil too much, it is necessary that Zirvak languished slowly on the stove... The readiness of the zirvak can be determined by the taste - it is incomparable! You can feel meat, onions and carrots, and the aroma of spices in it. Since pork is cooked quickly enough, zirvak will take about 20 minutes to cook.

7. Add the main ingredient of pilaf to the zirvak - rice. Rinse the rice several times with cold water. I don't soak rice, then it turns out to be crumbly.

8. Smooth the rice with a slotted spoon, water should cover the rice "one finger", if there is not enough liquid, then add hot water. Put garlic cloves in rice, you can use a whole head of garlic.

9. Cover and simmer for about half an hour. Open the lid and gently stir the pilaf from bottom to top. Decompose in portions. Eat hot!

Bon Appetit!

I will add a little about spices for pilaf:

Spices for pilaf are a necessary ingredient, without them the dish will not turn out tasty and aromatic, you will get a simple rice porridge with meat. I will write what seasonings I use for pilaf:

• In my opinion, the most important seasoning for pilaf is zira. These are Indian cumin seeds that have a strong and pleasant aroma. Zira is added to pilaf with whole seeds, but to enhance the aroma in pilaf. Before adding zira to pilaf, I advise you to rub it thoroughly between your palms.
• Another seasoning for pilaf is barberry. Barberry is added to pilaf with whole berries. These dried berries add a slight sourness to the pilaf.
• Turmeric gives the pilaf a rich yellow color.
• You can add other spices based on personal preference (paprika, ground red pepper, ground coriander, etc.)

If you still have questions - ask them in the comments, I will be happy to answer!

The history of the origin of pilaf dates back to about the second century BC. Plov means "boiled rice" in Persian. From about that moment, rice appeared in the fields in Central Asian countries and the Middle East. And it was from the moment the rice fields appeared that the peoples began to cook pilaf. There is a version that the roots of this wonderful dish go back to China. But the version did not find reliable sources, due to the different techniques for preparing pilaf. There is also a version that this dish has Indian roots, but this source has not been confirmed either, because Indian pilaf does not contain any type of meat, it is completely and completely vegetarian. But in the chronicles of Persia such a dish is indicated. Even at that time, the Persians were happy to tint pilaf with turmeric, giving the dish an original golden color. Closer to the 10th century, the dish is mentioned in the wonderful Arabian tale “1000 and 1 Nights”. Scientists are inclined to believe that pilaf came to us from the countries of the Middle East, and then was widespread in Central Asian countries, and even became their national dish.

For the first time in Europe, a kind of pilaf appeared in France, when representatives of the royal nobility, returning from a trip to the countries of the Middle East, in particular Turkey, told their chefs with great enthusiasm about such an amazing dish as pilaf. Those, in turn, according to their masters, tried to bring this dish to life, but their attempts were in vain. The thing is that the cooks initially boiled rice in milk, and the meat was first boiled and then fried, resulting in rice porridge with meat. The dish was quickly forgotten. And only in the 19th century it appeared in the form in which we know and love it. It was brought to France by civil engineers who were building the Suez Canal in those years.

Uzbek national dish

The rice dish has taken root very well in the countries of Central Asia, while the rice treat for these peoples has its own division depending on the purpose: for a wedding, the birth of a child, a memorial pilaf. For an ordinary daily lunch or dinner, pilaf is prepared by women, for any event - by men. For cooking on a special occasion in countries such as Uzbekistan, Tajikistan, Turkmenistan, there are even special cooks for preparing pilaf, who are always snapped up on such an occasion. The Uzbek national dish consists of seven ingredients: onions, carrots, meat, fat, salt, water and, of course, rice. Today pilaf has the same ingredients as many years and centuries ago, but spices and seasonings that have already become traditional, such as cumin, barberry, pepper and others, have been added to them. As a result, the taste of the finished pilaf is influenced by many details, ranging from the choice of meat, rice varieties, type of carrots, temperature and cooking technology, "the hands of the cook" and many other factors.

There are countless options for cooking pilaf. Moreover, in the countries of the Middle East, pilaf is divided into: Central Asian and Iranian. Their main difference lies in the technology of preparation, the duration of preparation of certain products, as well as the constituent components. Different peoples of Central Asia may use other cereals instead of rice, such as wheat, turmeric, chickpea and others. Instead of meat, some peoples put fish, vegetables, game, etc. in pilaf. The Azerbaijani version of pilaf cooking has two main and three additional components. The main components include gara - meat, dairy, fruit components and cereals, mainly rice. Additional ingredients include spices (basil, cilantro, tarragon, mint, garlic and onions), kazmag, and sherbet. Kazmag is a thin unleavened flat cake. Sherbet is made from sour fruits and berries such as barberry, pomegranate, lemon, etc. There are also a great many variations in the preparation of Azerbaijani pilaf, one of the most original, perhaps, is the preparation of rice at the Kazmag. Kazmag line the bottom of the cauldron and cook rice. In Azerbaijani pilaf, all the components are prepared separately, and they are also served separately, spreading on a large plate, without mixing. From above, such a dish is decorated with spicy herbs, served slightly warm. Sherbet is preferred as a drink.

In the Central Asian version of pilaf cooking, its constituent parts are divided into zirvak, cereal part, various spices and herbs, as well as carrots. By the way, the choice of carrots is treated here with no less seriousness than the choice of meat. With no less responsibility, these peoples relate to the choice of the variety of rice, meat and cauldron in which this dish will be prepared, as well as oil and fat. This dish is consumed extremely hot. Pilaf is served with hot tea, preferably green, as well as various fresh vegetable salads and various salinity. The Central Asian version of pilaf is prepared mainly by such nationalities as: Uzbeks, Kyrgyz, Tajiks, Turkmens.

Uzbek pork pilaf in a cauldron

Increasingly, in recent years, Uzbeks have preferred pork instead of traditional lamb. The recipe for cooking Uzbek pilaf with pork in a cauldron is incredibly tasty and quite simple. To find out how to properly prepare such a pilaf, we will use a traditional cauldron, as well as the necessary basic ingredients: zirvak, rice and spices.

To cook delicious pork pilaf will need following ingredients :

Rice groats 600 g;

Pork tenderloin 600 g;

Carrots 500 g;

Onions 700 g;

Sunflower or olive oil 200-250 ml;

Water 600-700 ml;

Zira, turmeric, barberry, coriander seeds;

Garlic;

Dried red pepper;

Salt;

For the preparation of amazing, incredibly aromatic pilaf, the way of processing products is extremely important. First, you need to learn a few secrets. First, vegetables, meat and rice should be thoroughly washed in cold water. Secondly, all the same ingredients must each undergo heat treatment in their own order. The oil should be well calcined, the zirvak should be stewed for a long time, the rice should be cooked well, literally steamed. The Uzbeks have at the heart of each recipe the following rule: the longer the zirvak is cooked, the tastier and more crumbly pilaf with pork will turn out. It is better to combine two or three types of oil, for example: sesame, sunflower and cottonseed oil. There must be fat layers in the meat pulp in order to give the finished dish a delicate aroma and taste.

If the pulp is lean, you can use fat such as lamb. It is also important to take into account the following factor: when we cook pork pilaf at home, you need to choose only hard rice groats, and bring it to readiness by steaming. To do this, at the final stage of cooking pilaf, cover it with a towel. A cauldron plays an important role in the result of cooking delicious pork pilaf. It must have thick walls and a corresponding thick bottom. It can be made of copper, cast iron or aluminum. In the process of cooking, the dish should languish, only in this way you will get the very desired pilaf, which the Uzbek people are so proud of.

So, in order to cook delicious pork pilaf, according to the recipe above, we will need to take the following steps. The first step is to thoroughly wash and peel vegetables such as onions and carrots. These are very important ingredients for pilaf, so you shouldn't spare and save on them. After the vegetables have been peeled, the onions should be cut into half rings, and two of them should be left intact, preferably not to grate the carrots, but chopped into long beautiful straws.

Even in a simple pork pilaf recipe, it is very important to carefully choose carrots. It should be sweet, medium grades. This will be one of the main keys to the successful preparation of pilaf. Next, let's move on to the meat. To make the dish richer, you can choose meat of two or three varieties or better pitted. So, we wash the meat well in cold water, then wipe it dry and cut it into small pieces. Let's go to rice.

The recipe for delicious pork pilaf has been passed down from generation to generation and has always provided for a careful selection of rice groats. Rice groats are chosen with a low level of starch, which remains strong during cooking, and the dish turns out to be crumbly. Uzbeks prefer varieties of rice of local production, such as barahat, oshpar, derviza and others. At the same time, leading chefs of Uzbek cuisine recommend abandoning Indian varieties of rice, such as basmati or wild. After we have decided on the rice, wash it thoroughly and fill it with cold water for 20-25 minutes. This will allow the rice to absorb the water.

While the rice is standing, let's start cooking zirvak, without which it is difficult to imagine Uzbek pilaf in principle, including with pork.

And now, finally, after long preparations of all the ingredients, let's proceed to the direct preparation of pork pilaf in a cauldron on the stove. To do this, we put the cauldron on the fire and warm it up well. Then we pour sunflower oil or a mixture of several types of oil into it and let it warm up well. Lamb fat can be added to the butter. As the oil has calcined, we send two whole onions to it. If they are large enough, they should be cut in half, while the heat should be reduced to medium and continue cooking. As soon as the onion acquires a golden hue, add the pork chopped into medium pieces (you can add lamb to the pork) and reduce the heat to a low level.

While the onion pork is roasting, you can enjoy the crazy flavors in your kitchen. Do not stir the pork often, let it brown slightly until crusty. After the formation of a gilded crust, the meat can be turned over to the other side. Put out another 10 minutes and take it out of the cauldron and put it in a convenient container.

After the appearance of a light characteristic golden color, we send carrots chopped into strips to the onion.

Leave the vegetables to simmer over low heat for about 10 minutes. It is important not to miss the moment when the vegetables begin to stick, they should be constantly stirred so that they do not burn in any way. As soon as you see that the vegetables are almost ready, you need to add a little water to them and leave them to simmer for about 5 minutes over low heat. At the same time, it is better to cover the cauldron with a lid. After five minutes, pre-fried pork is sent to the carrots with onions. Right now, these components, combined together, can be called zirvak. For traditional zirvak, only herbs and spices are missing.

Here, the choice of spices must be approached with all responsibility. It is difficult to imagine how you can cook pork pilaf in a cauldron without such fragrant spices and spices as cumin and barberry. Therefore, first of all, we leave the choice for these spices. Then after them add coriander seeds, dried red pepper. To give the dish a special touch and aroma, you can add quince, as well as traditional raisins, prunes and dried apricots. After adding spices and herbs, the dish is tedious to salt to taste, and then mix thoroughly. Now our zirvak is finally ready, and we can move on to the second part of our dish.

After preparing the zirvak, let's turn to rice. To do this, drain the water from under the rice and carefully and evenly spread it on top of the zirvak. After distributing the rice, it is important that the water covers it slightly. If this is not the case, the water should be refilled. Put a whole unpeeled head of garlic in the center of the cauldron (it is worth peeling only the top layer) and slightly press it into the rice. After all the manipulations done, we cover the cauldron with a lid, turn down the heat to a slow mode and leave it to extinguish for about an hour and a half. The cooking time may increase slightly or, on the contrary, decrease, and this is directly proportional to the type of rice. After the specified time has elapsed, open the cauldron and gently stir the resulting dish with a spatula. For the best effect, let the dish brew for another 20-30 minutes, covered. The pilaf turns out to be very juicy and aromatic. It is served with traditional green tea and vegetable salads.

The original recipe for pork pilaf in a pan

But what if you don't have a cauldron at hand? In this case, you can use a frying pan and cook pork pilaf in it.

For cooking pilaf with pork in a pan, we offer the following recipe.

We need:

Rice groats 500-600 g;

Pork tenderloin 400-450 g;

Onions 2-3 heads;

3-4 carrots;

Tomato paste 50-60 g;

Garlic 50-70 gr;

Vegetable oil 50 ml;

Salt, pepper 1-2 pinches;

Zira, barberry.

We will start cooking it by washing the rice. We thoroughly rinse it under running water, after which it is necessary to fill it with water, preferably hot, and let the rice steam for about half an hour. Next, we clean and wash the vegetables well. Cut the onion into small cubes, and cut the carrots either into thin cubes or into three strips on a grater. We put a frying pan on the stove, heat it up. After the pan is calcined, pour sunflower oil into it and heat it up. Then add onions to it and fry until golden brown. Then the carrot is sent to the onion.

We simmer the carrots for about 7 minutes, and do not forget to stir the vegetables so that they do not burn. In the meantime, we are dealing with meat. First, the meat must be washed, and then cut into large enough pieces. After the vegetables are stewed and acquire a beautiful golden color, we send the meat to them. We simmer it until cooked and acquires a characteristic crust. Then add tomato paste to the meat, salt and pepper, add spices and seasonings to taste.

We send steamed rice to the meat and fill our dish with hot water, put garlic. Then we set a slow temperature regime, cover with a lid and continue to simmer until tender, stirring occasionally so that the pilaf does not burn. It will take about 20-30 minutes to cook the rice. After the dish is cooked, we leave it under the closed lid for another 10 minutes, so that the dish steamed and acquired rich aromas of all spices and spices.

With such pilaf, no one in your family will remain indifferent. Here's a simple recipe for delicious pork pilaf that you can use to diversify your everyday family meals. This recipe for pilaf, not in a traditional Uzbek cauldron, but in a frying pan, is often used in European countries.

Cooking pilaf with pork in a saucepan

Many hostesses are also worried about the question: how to cook pork pilaf in a saucepan? And we also have an answer to this question. The recipe for cooking pilaf in a pan is unusually simple and does not have any intricacies, everything is quite simple. To prepare this pilaf, we need a saucepan with a thick bottom and a non-stick coating.

To prepare this wonderful and aromatic dish, we need:

Pork meat 0.8 kg;

Rice groats 0.5 kg;

Carrots 0.4 kg;

Onions 0.4 kg;

Garlic 3-4 cloves;

Salt and pepper to taste;

Zira, turmeric, barberry pinch each;

Sunflower oil 50-70 ml.

So, first, we clean and wash the vegetables. Then cut the onion into medium cubes, the carrots into half rings. For this recipe, take lean pork, wash it, remove unnecessary veins and cut into small pieces. Next, put the pan on the fire, pour vegetable oil into it and ignite it.

Then we send the pork to the butter, fry it well over high heat. As soon as the meat begins to give away our juice, we send chopped vegetables to it and season with spices. Simmer the ingredients over medium heat under a closed lid. As soon as the vegetables have become soft, we send rice to them.

Salt, pepper, add garlic, fill with water (you can use meat broth) so that it slightly covers the rice. Cover with a lid, reduce heat and cook until all the water has evaporated. At the same time, do not forget to stir constantly so that the dish does not burn. After preparing such a fragrant and rich dish, we can use it immediately, or we can let it brew for 10-15 minutes.

It is difficult today to imagine at least one family, be it European, be it Asian, whose menu at least once did not have such a wonderful and delicious dish as pilaf. This dish deserves a special place on the table among certain nations of the world, and the most interesting thing is that, despite the fact that this dish is in their diet almost every day, they never get bored of it.

And the reason lies in the fact that there are such a huge number of varieties of pilaf and each has its own zest, both in the ingredients and in the cooking technology, that it can be cooked almost every day and it will not be repeated for a long time.

Hence, you can conclude that there are a lot of recipes for cooking pilaf, but how to cook pilaf with pork, of course, is up to you.

As an example, I chose the Samarkand pilaf. It is always cooked so that the rice remains crumbly. If this does not happen, then for one single reason - you use more water than you need, and you get shawla. Follow our step-by-step instructions and you are guaranteed to have excellent crumbly pilaf - rice to rice.

Ingredients for 10 servings:

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

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

Fill the rice with water.

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

Cut the carrots into large elongated pieces.

The onion should be cut into half rings.

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

Soak the barberry berries peeled from the twigs.

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

(After frying the meat, it is the turn of the carrot, which should also be fried in hot oil, soaked in it.Do not mix the carrot with the meat, but press its layer with a spatula over the entire surface so that it becomes covered with a layer of liquid from oil, onion and meat juice.

We clean the heads of garlic from the rough bottom of the rod and peeling husks, being careful not to damage the last layer of the hard shell of its cloves.

Salt our preparation of zirvak abundantly (for this portion, about 2 tablespoons of salt). Eastern chefs often add glutamate.

Grind the mixture of peppers in a mortar. We will lay the hot pepper and cumin whole.

Add cumin and hot pepper pod, pour hot water over the food fried in a wok.

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

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

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

Spreading the rice, add the prepared garlic heads to it.

Fill the rice carefully with boiling water so that it is covered by about 1.5 cm.

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

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

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 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 turns out to be 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 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 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 almost everything can be found 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, connoisseurs 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, it is crushed in small pieces across the fibers, after thawing 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 it crackles 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 condiments 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 ground 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 close 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. As a dish, a ceramic form is suitable, in extreme cases, you can use a goose maker.

Ingredients:

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

Cooking method:

Preheat the oven to 180 degrees. While it is warming up, 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, take out 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 the 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 from the moment of boiling cereals are cooked for exactly twelve minutes: three minutes are cooked over high heat, seven - on medium and the last two minutes - on low heat.

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

Food preparation

For pork pilaf, as a rule, the fattest part of the carcass is taken, which explains 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 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. The cereal made from rice grain also looks 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, salt 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. The washed rice should be folded 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 mixes 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 the 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 the 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 experts, 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 mixed with finely chopped onions to the bottom.
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 pan.
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 it 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 at the same time as the meat.
5. Pour in boiling water so that it completely covers the meat and vegetables. You need to cook a little more than a quarter of an hour.
6. Tamp the rice all over the 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 dish 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 at the bottom of a saucepan, salt and season.
3. After a quarter of an hour, add the carrot straws, 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 frying 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. Cut the meat. It is important that the slice can be eaten without additional cutting.
3. Prepare vegetables: chop carrots into small strips, 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 straws 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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