Crushed pork pilaf: step by step recipe with description and photo, cooking features

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

Oriental cuisine has always attracted a huge number of people with its variety and flavors. Barbecue, shurpa, shawarma, and, of course, everyone's favorite plov. It is very difficult to imagine an adult who has never tried this delicious dish in his life. Today it is quite difficult to imagine that the secrets of cooking crumbly pork pilaf and not only were known in ancient times. We invite you to learn how to cook a delicious and satisfying dish with us. After reading the article, you will learn how to cook crumbly pork pilaf.

A bit of history

Let's take a short trip into the distant past. Have you ever wondered when people first began to eat pilaf? According tosome irrefutable facts, the dish appeared in the 2-3 century BC. There are many legends associated with this. According to one of them, pilaf was invented by the cook of Alexander the Great during the military campaigns of the famous commander in Asian countries. According to another version, it is believed that this dish was first made in India. Only one thing can be said for certain: the spread of pilaf began from the countries of the East and Asia, it was here that it became a national food and conquered European countries from here. In the 17th century, French ambassadors, visiting Turkey on a diplomatic visit, brought information about the amazing masterpiece of local cuisine. The King of France immediately wanted to try plov. French chefs tried to follow his orders, but did not know how to cook this dish. As a result, they overcooked the rice, which simply turned into porridge with meat and sauce. The real recipe for oriental pilaf was brought to Europe only at the end of the 19th century, where it quickly won the hearts of many people with its unique taste and enchanting aroma.

Curious facts

Often people do not even think about the history of origin and improvement of their favorite dishes. However, many of the information is very interesting and worthy of attention. This also applies to swimming. For lovers of this dish, we have collected interesting information. So:

• Did you know that there are two main options for cooking pilaf: Central Asian and Iranian. In the first version, meat and rice are cooked together. The Iranian version suggests that the main ingredients are cooked separately and served on differentplates.
• A large number of proverbs and sayings have been written about pilaf.
• In many countries, especially in the East, it is believed that only men can cook this dish.
• It turns out that in ancient times pilaf could be cooked in a specially dressed sheep skin.

Useful properties

This dish has a lot of advantages. We'll just name a few:

• Despite the fact that when cooking pilaf you need a lot of oil, and the dish itself is quite fatty, it is very quickly and easily absorbed by the stomach. And does not cause discomfort and heaviness after eating.
• Pilaf contains a storehouse of useful substances. If you have hard physical labor, then eat thoroughly with this tasty and he althy dish.
• Even if you are in a very gloomy mood, do not refuse a portion of a fragrant dish. After all, it can significantly cheer you up.

Essential Products

In order to cook crumbly pork pilaf, we need the following ingredients:

• Rice - 700 gr. This is the main ingredient of the dish. It is better to take a long grain.
• Pork - 600 gr. With it, pilaf will be very nutritious and he althy.
• Carrots - 2 pieces.
• Onion - 1 pc
• Oil. You can take sunflower, olive or sesame. In some variants of cooking pilaf, cream is used.
• Paprika, black pepper, turmeric, cumin - to taste. These are special ingredients that give pilaf a spicy taste.taste.
• Garlic - one or two whole heads (depending on the size of the container in which you will cook).

Crushed pork pilaf: recipe

We present to your attention a fairly easy way to prepare this delicious dish. The pilaf is very tender, with an amazing aroma. Most importantly, the right products are almost always at hand. Carefully follow the instructions for the recipe for crumbly pork pilaf (with a photo for your convenience), and you will get a great result:

First, you need to thoroughly rinse the rice and leave it for 5 minutes in a pot of cold water. Now you can start preparing the meat. Rinse the pork, dry it and cut into small pieces. Some housewives ask, what kind of water to take for these purposes? Warm is best, cold will not completely wash the meat

2. Take a special container in which pilaf will be prepared. Pour a few tablespoons of oil and turn on the stove. It needs to be warmed up a bit.

3. After that, lay out the pork.

4. The meat must be stirred so that it does not burn.

5. You need to prepare vegetables for pilaf. We clean them from the peel and finely chop. Chop the carrots and onions into chunks. Tip: If your eyes get watery from this process, moisten them with water.

6. First add the onion to the meat (you need it to become golden in color), then the carrot. Cook the vegetables, stirring constantly. They shouldn't burn.otherwise, all our labors will be in vain.

7. Pour water (so that it completely covers the meat), add all the necessary seasonings and spices. S alt. Mix well. The meat should simmer for about twenty minutes.

8. Back to rice again. Pour out the water and put it in the cauldron with the meat.

9. Peel the garlic and put in the rice. It will give a special sharpness and unique flavor to the already prepared dish.

10. Reduce the fire, the water should be all absorbed. You don't need to mix. Then, after the water has evaporated, cover the pilaf with a lid and let it brew for 20 minutes. Then you can put it on plates and call the family for a delicious dinner!

Crushed pork pilaf: cooking secrets

Many housewives are well aware that the quality of a dish largely depends on three components: certain skills, fresh products and … the mood with which you start cooking. So, if you want to learn how to make fragrant and crumbly pork pilaf, then arm yourself with patience. After all, this dish does not tolerate fuss and irritability at all. Also, take note of some recommendations and advice from experienced housewives who have repeatedly pampered their loved ones with excellent pilaf. So:

• We think that many of you have already heard that special dishes are important for cooking pilaf. So, make sure you get one. It must meet several requirements: it must have a thick bottom, tightadjoining cover, rather large volume. It is best to cook pilaf in a cast-iron cauldron. But, if this is not the case, then take a large Teflon pan with a lid.
• Another very important nuance - what kind of rice to take for cooking pilaf? It must be firm and transparent. Perfect options such as: long-grain, steamed, Krasnodar and others.
• For crumbly pork pilaf (and not only), the correct ratio of parts of cereal and water is very important.

Reviews

Pilaf with pork is a great dish that you can always please your family and guests. Many housewives prepare it for the holidays as a hot dish. In addition to the amazing taste and fantastic aroma, pilaf contains many useful vitamins. It is very easy to prepare and does not take much time. There are also many options for cooking pilaf, not only with meat. Do not be afraid to experiment, and then you will get a great dish!

In closing

The recipe for crumbly pork pilaf is quite simple to prepare. If you take all our advice into service, then there will definitely be a dish on your table that everyone will be happy to eat. The most interesting thing is that pilaf can not only diversify your lunches and dinners, but also become the main decoration of the festive table. We wish everyone bon appetit and even more delicious recipes!