Crispy pork pilaf; step-by-step manufacturing recipe

Crumbly pork pilaf - step-by-step recipe for making

Hi all! Friends, there are so many varieties of pilaf that you can’t tell right away how many. In different regions it is prepared differently, with the addition of different ingredients. It is believed that true Uzbek pilaf should be prepared only from lamb or beef, but I believe that this is not entirely true. Yes, it is certainly very tasty, but the main signature feature of pilaf is that it should be crumbly. And when the rice sticks together, it is no longer pilaf, but a real Uzbek shawl. By the way, it’s also very tasty, and if anyone is curious, I’ll leave a link to the recipe.

Now I will prepare for you a step-by-step recipe using pork pilaf as an example, I will show you how to cook it crumbly and, most importantly, very tasty. But first you must get a metal cauldron. After all, neither a saucepan nor duralumin utensils will work the way a thick-walled metal cauldron will.

How to cook pork pilaf so that the rice is crumbly

In fact, it is very difficult for a new person to prepare crumbly pilaf. Here everything depends, firstly, on the rice itself and, naturally, on certain secrets. Let’s talk about them right now.

When making such pilaf, you must maintain equal proportions of meat and rice. You will also need a lot of carrots, onions and vegetable oil. Oil cannot ruin this dish. Have you ever dined in an Uzbek cafe? They paid attention to their pilaf, how oily and fatty it was. The oil must cover every grain of rice and therefore prevent them from sticking together. By the way, this is one of the secrets I told you. I’ll tell you about others during the cooking process. So stay until the end.

Now let’s look at the entire list of goods and their weight:

Pork - 500 g (more is allowed)
Rice - 500 gr
Carrots - 500 g (more is allowed)
Onion - 2 heads
Garlic - 2 heads
Chili pepper - 1 pc.
Zira - 1 tsp.
Coriander - 1 tsp.
Salt and ground pepper - to taste
Vegetable oil - 200 ml.

But before you start cooking, I recommend preparing all the ingredients in advance. During the manufacturing process, you simply may not have time, and therefore will not be able to keep track of the ongoing action in the cauldron.

At this point you will be able to put a cauldron with vegetable oil on the fire and get it very hot.

Steamed rice is ideal for crumbly pilaf. It is much easier for an inexperienced cook to work with it than for an ordinary cook. Now I use the Basmati variety. It absorbs water and fat unmatched. Quite often I buy National brand cereals for pilaf. The main thing before cooking is to thoroughly wash the rice under cool running water a couple of times. The main task is to wash off all the starch.
The meat, and now we are cooking from pork, needs to be coarsely chopped. I don't cut very finely. During the time it takes to cook the pilaf, it will boil down, but remain juicy on the inside.
Cut the onion into random shapes. During production, it will work 100% and you won’t notice it at all in the finished dish. That’s why I always try to cut it into half rings, it’s faster.
But carrots need to be given more attention than onions. For pilaf, under no circumstances should it be grated, but cut only by hand, with a knife. Don’t make the straws too small; they will also boil down, break in places and stay in place properly. If possible, buy yellowish and reddish carrots.

And to make it clearer for you, I have prepared a step-by-step photo of the finished ingredients...

The most delicious pork pilaf. Step by step recipe

Step 1. While the vegetables and meat were being cut, the oil was heated to the appropriate temperature. Even a light smoke is allowed. We send the meat into it first. There are many recipes that call for onions first. I cook this and that from time to time.

Step 2. Fry the meat until it changes color from reddish to the lightest, then you can immediately add onions to it, which must be fried until golden brown.

Did you know that the color of pilaf directly depends on the color of fried onions? If it is golden, then the rice will be the same. Quite often, onions are very fried until black, which makes the pilaf slightly dark.

Correctly prepare crumbly pork pilaf

Step 3. The onion is already golden, which means you can send carrots to it.

Our task is to make it soft and only then will we move on to the next step.

Step 4. When it has become soft and bendable, fill the contents of the cauldron with water so that it covers the vegetables by two cm.

Almost everyone says that you only need to fill it with boiling water, but I fill it as necessary. The boiling water simply does not lower the temperature and cooking does not stop for a single moment. If you add cool water, you will have to wait until the zirvak boils again.

Step 5. After boiling, salt well, add chili pepper and seasonings.

What seasonings I indicated in the ingredients, or you can use ready-made spices for pilaf. Add only half the size of cumin, add the other half to the rice. But there must be a lot of salt, the zirvak must be over-salted. For my own size of rice, I add about a heaping tablespoon of salt.

Set the heat to below medium and simmer the zirvak for 30 minutes, longer if possible. My guests constantly complain that I take a long time to prepare pilaf, but it always turns out very tasty. Take your time and prepare everything strictly according to the recipe and you will be happy).

How to cook pork pilaf so that the rice is crumbly

Have a nice day, my beloved readers!

Pork pilaf is a very tasty, fragrant and satisfying homemade dish with meat, which can be prepared both for a daily lunch and for a festive table.

It is prepared on the stove in a cauldron, a frying pan with a double bottom or in a thick-walled pan. This way, nothing will burn during cooking, and the taste of the pilaf will be rich.

The recipe for pork pilaf is almost one hundred percent identical in manufacturing technology to traditional Uzbek pilaf.

And the secret of a successful and tasty dish lies in the correct proportions, in the preparation of meat and in the use of appropriate spices for pilaf.

√ Tip: For a delicious homemade pilaf, it is better to take lean pieces of pork or ribs.

Homemade crumbly pork pilaf recipe

Of the huge number of options for making your favorite dish, this recipe is closer to the traditional oriental version.

By observing all the proportions of the goods and the manufacturing steps, you will get a very tasty and crumbly pilaf.

So, let's start making delicious, delicious pork pilaf.

Ingredients:

pork meat – 600-800 gr.;
rice – 600 gr.;
rast. oil – 150 ml;
onions – 2 pcs.;
carrots – 2 pcs.;
salt - to taste;
zira – a pinch;
barberry - a pinch;
dark ground pepper - a pinch;
paprika - a pinch;
turmeric – a pinch;
dried tomato - a little bit.

Manufacturing steps:

1. Carefully wash the pork meat, dry it and cut it into small pieces. We wash the rice a couple of times and leave it in a bowl filled with cool water.

2. Pour a small amount of rosemary into the bottom of a frying pan or cauldron. oil and heat it well.

3. To find out if the oil has warmed up, you need to throw onion rings or a clove of garlic into the pan. When they are browned, the oil is hot and ready for the meat.

4. We lay out the pork to fry, removing the onion rings first.

5. Cooking vegetables. We clean, wash and cut the onions into small pieces.

6. Wash the carrots, peel and cut into small cubes.

7. When the meat is slightly fried, add chopped vegetables to it.

8. First, add the onion and let it brown slightly.

9. Then add the carrots and simmer everything together slightly.

10. After 5-7 minutes. Fill the meat and vegetables completely with water, it must cover everything. Pepper and salt to taste. Add all the necessary spices and mix well.

√ Now simmer this preparation for pilaf (zirvak) over low heat for about 20 minutes. During this period of time, the meat will become soft and fragrant.

11. It's time to throw in the rice. Drain the water from the bowl and add our washed rice to the pork and vegetables. Carefully level the top.

12. Make sure that the rice is covered with water, so if necessary, you need to add a little water. For flavor, add a washed head of garlic with the cut off “butt” to the middle of the pilaf. There is no need to stir the dish, otherwise we will lose the friability of the pilaf.

13. Let our delicacy cook over low heat. When all the water is absorbed, the pork pilaf is ready.

√√√ But it’s better, after turning off the stove, to let the dish sit under a closed lid for 20 minutes, and only later serve it.

How to create delicious pork pilaf in the oven, on the stove and on the fire using a step-by-step recipe with photos

Usually Uzbek pilaf is prepared with lamb. But my family doesn't like its smell and taste. That’s why I cook it from other meat, which is also the most accessible. In this case, I offer you step-by-step recipes for pilaf with pork or pork ribs with photos and videos. To begin with, I would like to give you some tips that will help you create any pilaf that is tasty and crumbly.

Recipe for pilaf with pork in a frying pan

Ingredients

Long rice	2 stacks
Zira	1-1.5 tsp.
Pork pulp or ribs	500-550 g
Garlic	1 head
Purified water	6 stacks
Dark pepper	taste
Carrot	2-3 pcs.
Vegetable oil	100-120 ml
Salt	taste
Onion	2 pcs.

Step-by-step production

Using this recipe, you can also simply cook pilaf with pork over a fire in a cauldron.

Preparing zirvak

Pour 70-80 ml of vegetable oil into the frying pan and heat it well. Instead of butter, you can cut lard into medium pieces, heat it in a frying pan and be sure to remove it. In this case, the fire does not need to be turned on very much so that the lard does not burn. I also recommend using lard instead of butter in this case if you have lean meat.

Cooking pilaf

Spread the rice sparingly into the pan. Since during cooking we will not stir it at all.
Pour three more glasses of water. Flatten the rice as needed and cook over medium-high heat until the water has evaporated. We used a little more water, since some of it evaporated in the zirvak.
Set the heat to low and steam for another 25 minutes with the lid closed. If you are cooking over a fire, simply do not add more wood and, if necessary, put out the fire slightly. You may also need detailed recipes for making pilaf in a cauldron over a fire.
Before serving, mix the crumbly and golden pilaf to moderately distribute the meat and carrots.

You can prepare delicious Uzbek pilaf from beef or other meat.

Video recipe

Watch the video on how to prepare crumbly pork pilaf at home.

Regular pilaf with pork in a slow cooker

Ingredients

Long rice	300-320 g
Zira	1-1.5 tsp.
Pork pulp or ribs	550-600 g
Dried barberry (optional)	1-2 tsp.
Garlic	1 head
Purified water	600-700 ml
Dark pepper	taste
Carrot	2-3 pcs.
Cumin (optional)
Vegetable oil	100-120 ml
Salt	taste
Onion	2-3 pcs.

Step-by-step production

This simple recipe for pilaf with pork can be made not only in a slow cooker, but also in a pan with thick walls or a cauldron. It is better not to use an ordinary saucepan for this. If there is no suitable vessel, then make it in a frying pan. This option may seem a little strange to you, but believe me, it turns out indescribably delicious.

Preparing the ingredients

Wash 300-320 g of long rice in a bowl of warm water about 7 times until the water is clear. This is how we wash off the sticky starch from it. Pour the rice onto a wide surface and blot thoroughly with cardboard towels.
Cut 550-600 g of pork into medium-sized pieces. For pilaf, it is better to take meat with streaks of fat. The collar is ideal for this.
Turn on the multicooker in the “Frying” mode. Add the meat and fry for about 15 minutes. Just don’t forget to stir so it doesn’t burn. No need to add oil. Pork quickly releases juice and fat when heated. It is necessary to fry until the water evaporates from the meat and a golden crust appears.
Cut 2-3 onions into medium cubes or half rings and fry it in a frying pan with vegetable oil until transparent. To give the onions a pleasant smell, lightly season with ground black pepper.
I absolutely agree that carrots for pilaf need to be cut into strips, but my kids always choose them. That’s why I often grate it on a small grater. You can cut it as you should. Add the carrots to the pan with the onions and bring it to readiness. Grated carrots absorb oil perfectly. Therefore, as needed, add more.
Transfer the vegetables to the slow cooker with the meat. Add spices and simmer everything together for 5-7 minutes.
After frying the vegetables, place the dried rice in a frying pan with the remaining oil. Always stir and fry until it begins to crumble into individual grains.

Cooking in a slow cooker

Place the rice in the slow cooker. Add dark ground pepper, 1-1.5 tsp. cumin, salt and sprinkle other spices to taste. Add a couple of tablespoons of dried barberry. It neutralizes fat and makes pilaf even tastier thanks to its pleasant sourness. Mix and place a whole, washed head of garlic in the middle. We won't stir the pilaf anymore. There is no need to disassemble and peel the garlic. If necessary, simply remove the narrow husk from above.

According to our recipes, you can also cook chicken pilaf in a slow cooker or on the stove or create regular pilaf with lamb.

Video recipe

You can find out how to properly cook pork pilaf in a slow cooker from the recipe in this video.

Recipes for making pilaf with pork in a frying pan and in a cauldron

Under no circumstances will we claim the title of traditional pilaf with pork, because dishes with this meat will never be prepared in our homeland. So our version is purely Russian, but so that we don’t end up with porridge with meat, we’ll take some rules and principles for making real pilaf and transfer them to our dish. There will be two recipes: the first is as ordinary as possible, in a frying pan, for a frisky dinner, without special dances with tambourines; The second one will be the closest to his older brother, he will be prepared in a cauldron with the most painstaking observance of the basics. Both will be step by step and with photos.

Basic bases for making pilaf that will be useful to us

But first, let’s talk about products and these very basics. It is clear that pilaf is a dish of meat with rice. We have pork now.

Which part of the pork carcass (cut) is best to use for pilaf?

It is believed that for stewing (and in my opinion, pilaf is frying followed by stewing), a shoulder blade and a ham are most ideal. But their ham is more expensive, the shoulder is even cheaper, and in its finished form it is in no way inferior to it in taste.

How to choose rice for pilaf?

You need long grain rice. It usually does not boil down into mush or stick together. Quite often it is recommended to soak cereals not forever in hot water. It is believed that this way it will turn out to be the most crumbly. Based on this, you can successfully take steamed rice and get a good result without soaking.

What is zirvak?

This is a part of pilaf without grain. Those. ingredients such as meat, carrots, onions and everything else that is cooked in the first step before the rice is put in.

What kind of utensils are suitable for making pilaf?

In everyday life at home, it is best to take thick-walled utensils: thick-bottomed frying pans, clay pots, fireproof stew pans, duck pots, etc. Something that lasts a long time, but warms up perfectly, but once heated, it retains heat perfectly.

What spices are needed?

Ready-made sets of spices for pilaf are available for sale. They usually contain: cumin, barberry, hot pepper, turmeric (or saffron), dried onions and garlic. It is best to look at the seasonings in bulk at the market; they will be fresher and more aromatic than those packaged in original packaging.

Pilaf with pork in a frying pan - recipe with photo

pork shoulder – 400g;
rice – 350g;
carrots – 1 piece;
onion – 1 piece;
salt - to taste;
tomato paste – 1 tsp;
spices for pilaf;
vegetable oil – 0.5 cups.

How to cook pilaf with pork

First, let's prepare the products. Cut the meat into medium-sized pieces.
Carrots are usually cut into strips, but for simplicity and speed, we grate them on a large grater. There must be a lot of carrots. Finely chop the onion.
Pour vegetable oil into the frying pan. Despite the fact that pork is fatty meat, you will need a fair amount of oil. The rice will later absorb it perfectly, become oily, and the pilaf will not be greasy. We warm up perfectly.
Add the meat and mix until all the pieces are coated with oil. Fry for 10-15 minutes until a crust forms, stirring occasionally.
Add carrots and onions. Mix everything well. Cook for about 5 minutes so that the vegetables are also slightly fried.
Add spices. Their number depends on your preferences. Some people like the smell to be completely barely perceptible, while others like it to be very pronounced. The quantity also depends on the property; fewer new spices will be needed. So take a look for yourself. I usually put about 1 teaspoon.
Salt and add tomato paste.
Pour the rice into a cup in advance, one into which you can later pour water. Spread the rice on top of the zirvak in an even layer.
And fill it with hot water from the kettle (boil it a little in advance). The amount of water is determined by the volume of rice. Let’s say you had 1 glass of rice, which means there should be 2.5 times more water, i.e. 2.5 glasses.
Cover the pan tightly with a lid. Reduce the heat to the lowest possible setting and leave to cook until all the water is absorbed and the rice becomes soft.
When we see that there is no more water in the rice, we taste it. If it is soft, the pilaf is ready. But pay attention, the top layer of rice may be, as the Italians say about pasta, “al dente”, i.e. a little hard, while inside it will be quite soft. If you notice that there is still liquid left in the pan, close the lid and wait a little longer.
Usually pilaf is not stirred, but I like to do it this way: when it’s ready, I turn on high heat and, getting very hot, stir the contents of the pan for 1 minute.

That's literally all now! The dish is ready, you can call everyone to the table.

Creator: Victoria S.

Recipe for pilaf with pork in a cauldron

pork ribs – 1.5 kg;
long grain rice – 0.5 kg;
onions – 5 pcs;
carrots – 3 pcs;
spices;
dark ground pepper;
salt;
garlic – 1 head;
chili pepper – 1 pc.

How to cook pilaf with pork

Wash the ribs and cut them into separate pieces with bones. If they are too long, cut them in half. If there is lard, do not trim it.
Peel the onion and cut into half rings.
Cut the washed, peeled carrots into narrow strips.
We will cook without oil. Therefore, first we put two pieces of pork in a heated cauldron and wait for the fat to render out. Then we rotate them there to grease the walls of the cauldron with the rendered fat and add a few more ribs.
Fry them on all sides.
Add the onion and fry until transparent.
Now you can add all the remaining meat.
Add spices.
Add carrots and fry the whole zirvak perfectly.
Fill with hot water so that the rut covers all the pork and vegetables. Add a whole, unpeeled head of garlic and chili pepper. Cover with a lid and cook for 1.5 hours.
After this time, remove the garlic and pepper. Do not throw away the garlic, it is very tasty and can be eaten later with pilaf.
Rinse the rice a couple of times with running water until the water becomes clear. We put it in a cauldron with a slotted spoon, level it, but under no circumstances mix it with meat. If necessary, add a little water so that it covers the rice. Close the lid again and cook for 20 minutes.
During this period of time, the rice will cook until half cooked. Use a slotted spoon to scoop it towards the center to form a mound. You can return the pepper and garlic to the cauldron. Stop heating, cover the lid and let the pilaf sit for about half an hour until the rice absorbs all the water and becomes soft.

That's all! Your pilaf in the cauldron is ready!

Now you can mix everything, both rice and pork, and serve.

Creator: Sandor Alexander

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