Pilaf with ribs (pork): recipe and cooking details

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

Who doesn't love pilaf? Perhaps only those who have never tried it. Indeed, the dish is one of the most delicious among those that came to our table from Central Asia. And most of our compatriots most of all like pilaf with ribs (pork). The dish turns out just great, but only if the chef knows how to cook it correctly.

History of the dish

Today it is difficult to say where and when exactly pilaf was cooked for the first time. Almost every people of Central Asia claims that it is their compatriots who own this great discovery. And they cook it in many countries: in Uzbekistan, Azerbaijan, Tajikistan, as well as in Iran and a number of others.

Moreover, this dish is not simple, but ritual. That is, it is necessarily prepared at various important events, whether it be a wedding, the birth of a child, a funeral, and any others.

Although on ordinary days pilaf is usually prepared by women, connoisseurs know for sure that only men can create a real work of culinary art. Therefore, if pilaf is prepared for a holiday or just for the arrival of guests, it must be made by the headfamilies. And on special occasions, a real expert is invited, who often comes from another city.

And since such attention is paid to it, it is quite expected that the taste of a properly cooked pilaf is just great.

Selecting the right ingredients

Of course, real plov is always cooked with lamb. However, not all of our compatriots like this meat - it often has a very specific smell, which is especially appreciated by Asians, but it discourages people who are not used to it.

In addition, lamb is always fried in fat tail fat. Finding it can be difficult, not to mention the fact that it further enhances the unusual aroma. Therefore, most of our compatriots propose to abandon lamb in favor of the usual pork. And it is with pork ribs that pilaf, the recipe with the photo of which you will see below, usually turns out to be incomparable.

First you need to find the right products:

• Pork ribs - 1 kilogram.
• Rice long grain - 1 kilogram.
• Carrots - 1 kilo.
• Onions - 4-5 pieces.
• Garlic - 1 head.
• Vegetable oil - 0.5 cups.
• S alt, barberry, turmeric, zira - to taste.

In general, there are usually no problems finding ingredients - most of them are freely sold in any grocery store.

But with rice, everything is not so simple. Some connoisseurs prefer steamed rice - with itpilaf is more crumbly. Others prefer the Akmarzhan variety - its grains easily absorb the smell and taste of meat and vegetables, making the taste of the dish more vivid. Decide for yourself which option is best for you.

Cooking in a cauldron

Of course, a real recipe for pilaf with ribs (pork in our case) involves the use of a cauldron. Therefore, first of all, consider this option.

Butter is poured into a cauldron and warmed up well. Finely chopped onion is also added here and fried until half cooked. Pork ribs, washed, dried with a paper towel and divided into separate parts, are added here.

When an appetizing crust appears on the meat, add the carrots, peeled and cut into strips, into the cauldron. Now we pour half a liter of water here and simmer for about 30 minutes - the result is "zirvak" or the basis for pilaf.

While the zirvak is cooking, rinse the rice well and soak for 20-25 minutes in cold water.

After the allotted time, add all the seasonings to the zirvak, as well as the head of garlic peeled from the top layer of the husk - you do not need to peel or divide it into cloves. Pour rice on top and pour cold water on top - it should cover the grain by about 3-4 centimeters.

Cook on low heat for 20-30 minutes until the pilaf absorbs some of the water - the rest should evaporate. We leave it under the lid for 30-50 minutes and tip the cauldron onto a large dish so that the meat and vegetables are on top. Enjoyappetite!

Using a slow cooker

You can cook pilaf with ribs (pork) and in a slow cooker. Yes, it will not taste exactly the same, but it saves time.

Prepare the ribs (wash, dry, cut) and fry in vegetable oil in a multicooker bowl in the "Baking" mode - 15 minutes on both sides. Pull out the meat.

Fry chopped carrots with onions in the same mode - about 10 minutes.

Return the ribs to the bowl, pour three glasses of water and "bake" for 30 minutes - make sure that the water does not evaporate, otherwise the meat and vegetables will burn. We add all the seasonings here, pour out the washed rice, stick garlic into it from above and fill it with water. We start the program "Rice" and wait for the sound signal.

The result will surely pleasantly surprise you, proving that you can cook delicious pilaf in a slow cooker.

Conclusion

This concludes our article. Now you know how to cook pork ribs pilaf. The recipe, although it seems complicated, in fact, any novice cook can master it.