How to cook pork pilaf at home: a recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Delicious and hearty meals - this is what should be an integral part of lunch or dinner. But, unfortunately, not everyone knows what can be cooked. You can diversify any day with pilaf.

There are dozens of recipes on the web. Someone does not finish cooking rice, someone adds more vegetables, someone uses beef or chicken as a meat component. But, undoubtedly, the taste of pilaf will become the brightest and richest only when pork is used in cooking. You can cook delicious pilaf with pork in various ways: in a cauldron, in a saucepan, and in a slow cooker.

Pork pilaf

Composition of necessary products:

• Pork - 1.2 kg.
• Zira - two dessert spoons.
• Rice is one kilogram.
• Oil - one hundred milliliters.
• Carrots - three pieces.
• Garlic - one large head.
• Onion - four heads.
• Turmeric - heaping tablespoon.
• Paprika - two tablespoons.
• S alt - tablespoon.

Preparing the ingredients

Many, especially novice housewives, are wondering how to cook pork pilaf. Long-proven recipes of experienced chefs help in such cases. Armed with one of these recipes, we will learn how to cook crumbly pork pilaf. As in this, and in any other pilaf recipe, rice must be carefully sorted out. Remove debris, husks, pebbles and spoiled grains. Then wash well, cover with cold water and let it brew for about three hours.

Next, to cook pork pilaf, the recipe of which we took as a basis, you should peel the onion heads and cut them into thin rings. Then take a cauldron in which pilaf will be cooked and pour oil into it. Put it on fire and heat it up well. Then lower the onion, cut into rings, into the cauldron and fry until golden brown.

Now, to cook pork pilaf at home, you need to use a special knife and peel the carrots, wash them and cut them into small sticks. The next ingredient to prepare is the meat. Pork should be washed well and be sure to dry it in any way convenient for you, and then chop into medium-sized pieces.

Cooking pilaf

In a cauldron with fried onions, put the pieces of pork and fry until the meat is covered with a golden ruddycrust. Next, lay out the carrot sticks and fry for five to six minutes. Now it's time for the spices. Pour all the spices indicated in the recipe into a cauldron and mix well. Pour in enough water to cover the meat by just an inch or two. Cover the cauldron with a lid and cook over low heat until the meat is tender.

Then it is necessary to place the last ingredient in the cauldron - rice. But, having poured rice, in no case should it be mixed. If needed, add water. Place a whole head of garlic in the middle of the cauldron. Pork pilaf should be stewed over low heat until almost all the water has evaporated. Leave the finished pilaf for fifteen to twenty minutes, and then you can arrange it on plates. Using this recipe, we figured out how to make pork pilaf that is delicious, flavorful and crumbly.

Pork pilaf in a slow cooker

You will need the following ingredients:

• Pork (better not fatty) - one kilogram.
• Steamed rice - two glasses.
• Spices for oriental pilaf - forty grams.
• Onions - four pieces.
• S alt - dessert spoon.
• Carrots - four pieces.
• Oil - one hundred milliliters.
• Garlic - one large head.
• Water - three hundred milliliters.

Step by step cooking pilaf

Many are just mastering such a kitchen unit as a slow cooker, so they are wondering how to cook pork pilaf in a slow cooker. Numerous recipes will helpthose housewives who have long been on the "you" with a slow cooker and cook a wide variety of dishes in it. Let's use one of these recipes and find out how to cook pork pilaf in a slow cooker correctly.

Initially, you have to prepare some ingredients. Peel the carrots, wash and cut into long thin strips. Separate the onion from the husk and chop into large cubes. Wash lean pork meat, dry and cut into small pieces. We have prepared the main ingredients and further, to learn how to cook pork pilaf in a slow cooker, we will use a step-by-step recipe to stew vegetables and meat.

Pour oil into the multicooker bowl. Next, place the pieces of pork in the bowl and sprinkle evenly with spices for oriental pilaf and s alt. Put thin strips of carrots and onion cubes on top. Mix well all the ingredients in the bowl. Then add two cups of steamed and washed rice. Pour two cups of water over the rice and sprinkle with a little spice and s alt.

In the center of the bowl, place an unpeeled large head of garlic, thanks to which the pork pilaf will be very fragrant. Close the lid and set the multicooker to the “Pilaf” program. Set the time to sixty minutes. In an hour, you will have a delicious and fragrant pork pilaf ready, which you can treat both family members and close friends.

Pilaf cooked in a pan

Product List:

• Pork - half a kilo.
• Ricesteamed - one and a half glasses.
• Oil - two hundred milliliters.
• Onion - five heads.
• Spices - two tablespoons.
• Carrots - two pieces.
• Ground pepper - half a teaspoon.
• S alt - one level tablespoon.

Cooking pilaf in a pan

If you are not yet completely confident in your culinary abilities and do not know for sure how deliciously to cook pork pilaf, then we suggest using this already proven recipe. And let's start with the fact that we rinse the steamed rice quite well with water. Onions and carrots traditionally need to be peeled. Then grate the carrots and chop the onion into cubes.

A piece of pork also needs to be washed well and all moisture removed from it. Then cut into small pieces. Place a deep frying pan over a high heat. Pour in the oil and, when it is hot, put the pieces of pork meat. Fry on all sides for about ten minutes, no more, remembering to stir it all the time.

As soon as the meat is covered with a crust, put the chopped onions and carrots into the pan. You also need to add spices for pilaf, s alt and ground pepper. Stir the contents of the pan, reduce the heat and simmer for about fifteen minutes, stirring occasionally. Sprinkle clean steamed rice evenly throughout the pan. Pour water so that it covers the rice by one and a half to two centimeters, s alt and close the lid.

Simmer rice with pork under the lid on the smallest fire for about fifty minutes. Aftercooking, without opening the lid, leave the pilaf to infuse for about another fifteen minutes. Then ready, tasty and hearty pilaf with pork, cooked in a pan, arrange on plates and serve, sprinkled with chopped dill.