Pilaf is a very common dish in Central Asia. The main ingredients for its preparation are, in the first place, rice, lamb and the so-called zirvak - meat and onions with carrots, cooked in hot fat.
However, depending on your taste preferences, the composition of the components can be changed. For example, replace lamb with pork. As is known, this type of meat has a delicate texture and taste, and, therefore, pork pilaf is very rich, fragrant and extremely tasty.
Despite the huge variety of ingredients that can add pilaf (vegetables, various spices to improve taste and coloring in golden color), the technology of its preparation is about the same and includes, as a rule, three stages:
Burning oil or a mixture of fats;
- cooking sirvaka;
- adding rice, bringing dishes to readiness.
Food must be laid in strict sequence in the overcooked fat: first the meat, then the onion, the final stage in the preparation of the zirvak - carrots. Next, add the spices, put the rice. even layerwithout stirring with roasting, and pour it with water at the rate of 125-130 grams. water to 500 grams. rice. 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 is almost evaporated, the dish should be tightly closed, after having pierced it in several places, so that the rice stands up. Then thoroughly mix the rice with the bottom layer until smooth.
Pork Pilaf - Food Preparation
Since rice is the basis for pilaf, then the quality of the food will directly depend on his choice. So, how to choose the right cereal?
It should be noted right away that steamed rice is not at all what we need to prepare an elegant dish. It is better to choose special varieties intended for pilaf. Fortunately, now on the shelves you can find almost everything.
We recommend using such varieties as “devzira” - large, fragrant pinkish rice, “jasmine”, “indica”, “sadry” or good long-grain varieties. Connoisseurs recommend soaking the cereal in salted water for a couple of hours before cooking pork pilaf, so the dish will be more delicious and rich.
Many housewives in pilaf overcook grated carrots - which is a common mistake. This zirvak is prepared on the basis of carrots, cut into strips. Onions should also be cut into sufficiently large cubes or half rings. As for pork, it is crushed in small pieces across the fibers, pre-thawed at room temperature and washed in running water.
Pork pilaf - preparation of dishes
A metal, in no way enamelled, surface with thick walls and an oval-curving bottom is necessary for the operation of oil slugging. Perfect for this role cast-iron cauldrons. The dishes are first heated, then oil is poured into it (or a mixture of fats except butter), peel it over low heat until a characteristic crackle and add the prepared ingredients. You can use an aluminum cauldron, but with the condition that its walls and bottom should not be thinner than one centimeter.
Recipe 1: Pork pilaf - the classic version
There are several variations of cooking 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 more tender and slightly fatter. Instead of the condiments and spices listed below, you can buy ready-made “spices for pilaf” in the store.
Ingredients:
Rice 200 gr.,
- pork neck 300 gr.
- carrots 1 pc.
- one onion head
- a pair of garlic cloves
- bay leaf, barberry, 2 teaspoons, ground coriander, 1 teaspoon, red and black pepper, salt, vegetable oil
Cooking method:
1. Peel the carrots, cut into strips. Dice onion and meat, finely chop the garlic.
2. Heat up the dishes, add oil and heat it. Then lay out the meat, fry it should be on high heat for 10-15 minutes, stirring occasionally.
4. Add the rice to the roast, pour water, bring to a boil and close the lid. Tomim pilaf on low heat for about half an hour. 10 minutes before readiness, we throw a couple of leaves of bay leaf.
If the rice remains solid after boiling the liquid, add some more water. Stir the finished dish.
Recipe 2: Pork Pilaf in a Multicooker
As you know, dishes cooked in a slow cooker, retain all beneficial featurestherefore, the pilaf in the slow cooker will be very fragrant, juicy, and most importantly, useful.
Ingredients:
Rice 2.5 cups
- Pork fillet 400 gr.
- 1 onion
- one carrot
- vegetable oil 4 table. lk
- 30 gr. drain oils
- garlic, pepper, spices for pilaf, salt to taste
Cooking method:
1. Cut pork into cubes, pre-fry in a griddle. Add onion and carrot slices to it. Fry everything for 10 minutes.
2. Put the resulting frying on the bottom of the multi-cooker vessel. Top with rice, sprinkle with garlic, salt, seasoning to taste. Fill with water (about 4-5 measuring cups). Set the "plov" mode, if there is none - use "extinguishing".
3. As soon as the pilaf is cooked, do not leave it in the heat maintenance 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 varieties. As the dishes fit ceramic shape, in extreme cases, you can use the roaster.
Ingredients:
Pork 300 gr.
- a glass of rice
- water 2 cups
- bulb large head
- carrots 2 pieces
- garlic 4 cloves
- bell pepper 1 piece
- 4 tomatoes
- drain. butter 30 gr.
- grows. oil 3 tbsp. l
- pepper, spices for pilaf, bay leaf, salt
Cooking method:
Heat the oven to 180 degrees. While it is warming, cook meat and vegetables.
1. Cut the meat, carrot slices, onions and garlic chop coarsely. Next, make the zirvak in the traditional way described above, at the end add chopped tomatoes and garlic to the roast and fry for another 5-7 minutes.
2. Place the frying on the bottom of a greased cauldron, add rice, season with spices, pour boiling water and put in the oven for 20 minutes without closing the lid. After this time, get pilaf, add plums. oil, mix thoroughly and put in the oven for another 15-20 minutes.
In the pilaf, you can add barberry, prunes, raisins and other favorite ingredients to taste. Enjoy your meal!
- For pork pilaf, you must choose the meat of a young animal. The only way to achieve the best taste properties of the dish.
- Experienced chefs advise to use several types of oils for cooking: sunflower, linseed, olive, sesame and nut. You can mix them with pork fat.
- Fine rice (Pakistani, Khan) before cooking is advisable to prepare as follows: wrap 3 table with cloth. spoons of coarse salt, put it on the bottom of the dish, pour in the rice and pour all cold water for 8-10 hours. After that, the rice is thoroughly washed and cooked in the traditional way.
- To cook rice, rice is better to fill hot water. In the east, it is assumed that, since boiling, boil exactly for twelve minutes: three minutes cooked on high heat, seven - on average and the last two minutes - on low.
Very often, around any recipe for pilaf, and not just pork, there is much controversy about correctness or incorrectness. I always hold my opinion, if you and your family like that pilaf that you cook, then this recipe is the most good and good one. Today I will tell how to cook pilaf from pork, which always turns out indescribably delicious, juicy and fragrant. This is done extremely simply, I would even add that quickly — in any case, when you make pilaf not the first time, you no longer notice how the dish is on the table. There are no special secrets in the preparation of pilaf, you just need to follow the basic rules and everything will definitely work out at its best.
Ingredients:
- low-fat pork about 700 gr
- 2 cups rice
- 250 - 300 grams of carrots
- 2 - 3 large onions
- about 100 ml of vegetable oil
- 3 heads of garlic
- aromatic spices (zira, turmeric, barberry)
- salt, pepper to taste
Cooking method
First, we wash the rice, drain the liquid 5–6 times, then pour it with cold water and set it aside until its time comes. Pork cut into medium pieces and fry in a deep frying pan (it is better if it will resemble a cauldron) in vegetable oil, on a good fire, to rosy from all sides, occasionally interfering.
Then we add carrots chopped into thin strips to the meat (I used a Korean grater) and onion cut into thin half-rings. We fry all together until the vegetables are golden, while mixing, usually it takes from 15 to 20 minutes.
Add salt, pepper and seasonings to the meat, mix well. With rice, drain the excess water and
spread evenly over pork. In garlic, we cut off the bottom and remove only the top husk, and together with the skin, we carefully melt the whole heads to half in the rice groats.
Fill the next pilaf with hot boiling water so that it covers 2 centimeters.
We cover with a lid and cook the dish on a low fire, the cooking time depends largely on the dishes in which pork pilaf is cooked (I usually have 30 - 35 minutes). The liquid should practically evaporate and the rice become crumbly. Carefully take out the garlic and stir pilau until smooth, serve hot. Enjoy your meal.
The most famous dish of Central Asian cuisine is plov. It is very popular with the inhabitants of the CIS, because during the Soviet era, representatives of Uzbekistan, Tajikistan, Kazakhstan and other republics worked and studied in Russian-speaking cities and transferred their cooking skills to Russians, Ukrainians and Belarusians. It is noteworthy that each Eastern nation prepares pilau in its own way: different proportions and spices, different types of meat are used. The main ingredients remain unchanged: rice, onions and carrots. And, of course, lamb, pork or even chicken are taken to choose from, without which the pilaf simply would not be pilaf. How to cook pilaf with pork? This will be discussed.
It is worth considering that in this important matter it is imperative to observe the sequence of laying products and adhere to the time interval when cooking rice. By the way, rice must be taken of a certain type - long and steamed. This is a wonderful and nutritious dish. eastern cuisine get crumbly and tender, if you follow all the rules of its preparation.
Ingredients and proportions:
- a pound of pork pulp;
- 400 grams of long grain steamed rice;
- 3-4 medium sized onions;
- 2-3 pieces of carrots of medium size;
- 6-8 cloves of garlic (or 1 head);
- sunflower oil 2/3 glass;
- spices: salt, bay leaf, ear-suneli and turmeric.
Technology of cooking pork pilaf
1. Wash the meat and cut into small pieces.
2. Onion cut into half rings. The thickness of the rings is not particularly important, as onions in any case have time to stew.
3. Slice carrots into thin slices.
4. Take a cauldron, pour sunflower oil into it approximately one centimeter in height and heat it on the fire. After that, put the pieces of meat into the hot oil and mix. At the same time, the fire in the burner must be large.
5. At that moment, when a golden crust appeared on the meat, the onion is lowered into the cauldron and mixed. When the onions become soft, you can add carrots.
6. After you need to periodically stir the mixture of meat, carrots and onions. By the way, among eastern nations this mixture is called zirvak. When the carrot is reddened, it is necessary to fasten the fire as much as possible. Zirvak should be leveled, on top of it lay out an even layer of rice and add garlic.
8. Then add salt to taste and spices. Bay leaves you need to take 2-4 leaves, no more, ear-suneli and turmeric - 1 teaspoon. The fire on the burner again to maximize.
10. When the water is completely evaporated from the surface of the rice and the so-called “volcanics” appear, looking like bubbles, the fire is again reduced and the cauldron is covered with a lid for 20 minutes.
11. After the burner is turned off, the cauldron lid opens and the entire contents are mixed.
12. It is necessary to allow the dish to infuse for 5-10 minutes, during which time excess moisture will leave. Then you need to try pilaf, and if necessary, add salt to it.
This is the recipe for pilaf with pork. Try to make it and you, you will definitely succeed!
Pilaf is considered a dish of Oriental cuisine and is traditionally prepared from lamb. But those who do not adhere to the traditions or simply do not like lamb, can cook it from pork. The dish will turn out not less fragrant and tasty.
Pork pilaf
How to choose products for cooking pilaf
Rice for pilaf can be both round and long, which one you like best, the main thing is that it should be of those varieties that are intended for pilaf. Of the long-grain varieties, Basmati or Jasmine is especially good; if you like round rice, the usual Kuban will do.
Pilaf can be made from a variety of meats, but the most popular is lamb or pork pilaf. Pork for pilaf is better to choose with fat, such as a neck, but pilaf of pork ribs is very tasty. But no less than rice and meat, the choice of spices is important. You should not buy ready-made bags with seasonings for pilaf in the store, better go to the market and type a little ground coriander, Caucasian saffron, barberry, jira and some light dried raisins.
How to cook pork pilaf
To cook at home tasty pilaf for 3-4 people, you will need: - pork - 1 kg; - vegetable oil - 400 g; - rice - 0.5 kg; - onion - 7-8 onions; - carrots - 0.5 kg; - raisins - 50 g; - spices; - garlic - 3-4 small heads; - black pepper and spicy red pepper; - salt.
Prepare the products immediately, so that later only to lay them when cooking. Onions cut into half rings, carrots into strips, but if you do not have time or a vegetable cutter, you can grate it on a coarse grater. Cut the meat into pieces if you have pork ribsthen just slice them along.
It is best to make pilaf in a cauldron or in a special pot with thick walls, but if you cook it a little, you can also use a regular frying pan with high edges.
Put the cauldron on the stove, pour the oil into it and heat it very strongly until a gray smoke appears. The oil should be red-hot so that the meat in it is immediately roasted over the entire surface and the meat juices are sealed inside each piece. Put the meat in the butter, fry it until golden brown and set aside in a separate bowl.
Heat the remaining oil in the cauldron again and place the onion in it. Fry it, stirring constantly, until it begins to caramelize and become a light brown color. Add the grated carrots and pass it along with the onions for another 4–5 minutes. Then put meat in a cauldron, salt and pepper everything, add spices, pepper and dried raisins, pour everything in with a small amount hot waterso that it only barely covers the contents of the cauldron. When the water boils, reduce the heat and leave to simmer for 1.5–2 hours.
Put the rice in the cauldron and add water so that it covers it with 2 fingers. Increase the heat to the maximum and wait until the contents of the cauldron begins to boil intensely. Cover the cauldron with a lid, cook for 5 minutes, then reduce the heat to minimum and cook the rice for another 10 minutes. Remove the lid, collect rice slide to the middle. Make vertical holes in it to the bottom and in each place half a garlic head. Close the cauldron with a lid, remove from the stove and leave to stand for another 15–20 minutes.
It consists of meat, rice, onions, carrots and necessarily spicy spices. I cook pilaf with pork often enough, and until recently my recipe for pilaf with pork in a pan was quite fine for me. But there is no limit to perfection, right?
This year on vacation, my daughter and I met a wonderful family from Uzbekistan - Rustam, Asmira and their little daughter Aigul. We spent time together on the beach, and, of course, discussed recipes for national cuisine. Asmira kindly told how to cook real pilaf in their historic homeland, and on returning home, I immediately began to prepare this “right pilaf”.
Delicate pieces of meat, loose rice, sweet carrot, fried onions and baked garlic are important components of the pilaf. Such a wonderful combination will turn out only in a cauldron or saucepan with a thick bottom, because rice does not interfere, but is weary over zirvak.
I did not manage to buy mutton for pilaf in our latitudes, therefore I successfully replaced it with fatty pork. My uzbek pilaf with pork turned out not worse than with lamb. I will be happy to share with you how to cook pilaf with pork, so that it turned out delicious, juicy, and beautiful as in my photo. Pork pilaf - recipe with photos step by step in the pan at your service!
Ingredients:
- 300 gr. rice (steamed)
- 500 gr. pork (ham with a fat edge)
- 750 ml. water
- 3 pcs. onions
- 2 pcs. carrots
- 2 heads of garlic
- 10 pieces. dried barberry
- 5 coriander peas
- 1 tsp cumin
- 1 tbsp. l spices for pilaf
- 1 PC. hot pepper
- 2 tbsp. l salt
- 1.5 Art. l vegetable oil
How to cook pilaf with pork:
As I have already said, traditional pilaf is cooked from mutton, but this recipe of pilaf with pork is why we need a good juicy ham with bacon on the edge.
With the meat, cut off the layer of fat, cut the fat into an average cube. The rest of the pork is cut into fairly large pieces, as in my photo.
We beat off the meat, salt it with one tablespoon of false salt, add sunflower oil and leave it to marinate for a while. In the meantime, we will prepare the basis of our pilaf (zirvak).
In a saucepan with a thick bottom lay out lard.
Melted pieces of bacon to cracklings, turning over once. It is desirable that a layer of fat covered the bottom of the pan.
Greaves will no longer be needed, take them out with a slotted spoon and proceed to harvesting the fish or pilau base.
In hot fat, lower pieces of meat. Fry, turning, from two sides, trying to avoid crisp - smooth cooking is optimal.
While the meat is cooked, we are engaged in vegetables: onions, carrots and garlic. Onions, carrots are washed, peeled off the peel and remove the peel. With garlic, scrape the top dry film with a knife, remove the roots and cut off the top.
Onion shred half rings.
Carrots for pilaf - bars.
Lay onion to the meat and fry, stirring.
Next we send the carrots, laying it on top of the meat with onions, letting it brew for a couple of minutes, mix. Fry until the carrots are soft.
Next, we lay a pod of hot pepper in the roaster, half a portion of the spices, garlic (cut down), some dried barberries, salt to taste with the rest of the salt. Fill with boiling water to the edges of the meat (500 ml). Put boil and wait for the broth to become transparent. Gradually reduce the heat to an average - while the broth will continue to boil.
The pork is completely cooked, take it out, cut it into portions, again fold it into the brazier. Thanks to this method, the pork in the pilaf will be juicy and soft. Hot peppers no longer needed, and garlic - leave aside for now.
We fill the washed rice, spreading it with a thin layer on the surface of the sandwich. Let it stand so that it becomes saturated with grease, become amber in color.
Carefully spreading the layers apart, return the garlic to the pilaf, cut up.
Laying the remaining spices, barberries and pour warm boiled water over rice for 1 cm (250 ml. - the rest of the water according to the recipe). Put the water to boil, evaporate - time will be 25-30 minutes, the fire from the average does not change.
We taste if rice is boiled out, if necessary, add water in small portions and wait until it is completely evaporated. We cover with a lid, leave for 20 minutes on the switched off plate (if there is no residual heat in the burner, you can additionally heat up, wrapped with a towel).
At this cooking pilaf with pork is over, open the lid - that's it! Mix the layers, arrange fragrant juicy and tasty pilaf with pork in plates.
Friends, now you know how to cook pork pilaf, so that the rice was crumbly in a saucepan. I hope, my recipe for pilaf with pork in a pan (with a photo step by step) you will certainly enjoy.
