Pork pilaf

The pork pilaf recipe is very popular. And although real pilaf is not made from pork, the recipe for pilaf with pork has firmly taken its place on almost all people’s menus. Making pork pilaf is not difficult. Savory pork pilaf in a cauldron is what you need for a homemade dinner. So, let's talk about how to cook pork pilaf. Read more about pork pilaf .

I found this recipe for pilaf on the Internet, now it’s in my piggy bank)))

This recipe, so to speak, is based on real Uzbek pilaf. For those who don't eat pork, I recommend creating a recipe with chicken. Fast and delicious.

The secret to making delicious, crumbly pork pilaf. I will cook pilaf in a slow cooker, but you can also use an ordinary metal cauldron.

If you are not “friendly” with rice, and your pilaf never comes out crumbly, then using this recipe you will certainly prepare delicious crumbly pilaf!

Naturally, pilaf is usually made from lamb, in a cauldron, in the open air, but this recipe for pilaf has become so “Russianized” that this wonderful dish of oriental cuisine is not made with anything. I present for you my own version of pork pilaf.

I’m sharing a recipe for pilaf, which I often cook at home. Without unnecessary show-offs and hassles, very simple! Try it for your health, cook with pleasure! Pilaf is tasty and simple!

Favorite homemade pork pilaf recipe. It doesn’t matter at all which housewife will be able to cook delicious pilaf with pork according to this recipe. They will tell me that the recipe for pilaf with pork is incorrect, not traditional, the pilaf should be with lamb. And I find it delicious. Try it and you will like it!

To make delicious pilaf, you need to take into account certain details, the main one of which is the cauldron. But if you don’t have a cauldron, and you won’t use one specifically for pilaf, you can replace the cauldron with a deep wok, a duck pan, or just a pan with thick walls and a thick bottom. For everything else, follow my pilaf recipe.

This is, naturally, the wrong idea. Muslims do not eat pork. But I didn't have any lamb. And personally, I like pilaf with pork. If you want the perfect pilaf, do everything the same, only with lamb.

Now we will quickly cook PLOV - not the usual method, but a very quick one, in a frying pan.

Who doesn't love pilaf? I think everyone loves it, me too! I cook pilaf with pork, add a lot of onions and carrots, and use long-grain steamed rice. And I definitely put cumin and barberry in the pilaf. Very tasty!

I am not going to compete with Fergana, Tashkent and other delicious pilafs. If possible, cook them for health. But if you live on some kind of floor, you don’t have a cauldron and you can’t build a fire on the balcony, but you really like pilaf - cook it in the oven in a culinary sleeve. It will be very tasty. I was taught to cook pilaf this way by friends from Almaty or, as is customary now, Almaty.

Usually, at all meetings of friends, corporate events in nature and other joint pastimes, it is customary to cook kebabs. As a result, the enthusiasm for cooking is lost, and the kebabs themselves often don’t turn out very well. We have come out of this vicious circle. The thought turned out to be ordinary - pilaf. Everyone is ecstatic about this dish; pilaf suits both meat-eaters and practically “vegetarians.”

Almost everyone loves pilaf, but everyone prepares it differently. Pilaf comes from Asia, which is why lamb is usually used to make it. But in my house they don’t really like this meat, so I cook pork pilaf. Naturally, pilaf cooked on a stove differs from pilaf cooked in a cauldron over a fire. But it still turns out delicious.

Under such an unusual name as “kapiznyak” hides a hearty, tasty and ordinary homemade dish, reminiscent of pilaf. But, besides rice and meat, kapiznyak includes a third, no less important ingredient - sauerkraut! Due to the sauerkraut, the dish has a special taste with a slight sourness, the rice comes out crumbly, and the meat is soft and juicy.

Buckwheat pilaf is prepared according to the principle of rice pilaf - vegetables, meat and cereals are stewed in one bowl. The dish turns out to be very tasty, even those who don’t like buckwheat will go into ecstasy.

A fun way to make rice with meat. Instead of fresh carrots, add Korean carrots to rice, meat and onions. The result is a spicy and fragrant dish.

Each owner has his own unique recipe for pilaf. I'll share mine. I fry the rice with vegetables before adding water to the pot. This gives the pilaf the most intense taste. Rice absorbs the taste of vegetables, meat, spices and garlic, and tomato paste gives the pilaf sourness. The dish comes out so tender and tasty that you will simply lick your fingers.

The rice is fluffy, nothing is burnt, the meat is wonderful!

The usual recipe for savory pork pilaf. We prepare a very ordinary homemade pilaf in a slow cooker.

The usual composition of ingredients for pilaf, except for minor aspects. Mandarin and raisins add their own special flavor. Pilaf is prepared in a slow cooker.

Take my word for it or check it out – this is a very tasty pork ribs pilaf. You can, of course, make pilaf from classic lamb, but fatty pork on the bone also works great.

If you cook pilaf in a slow cooker, then the taste is not so much influenced by different types of meat, vegetables and varieties of rice as by seasoning. Use cumin, cardamom and pepper, turmeric and curry and you will be surprised at the difference in results.

How to cook pork pilaf ? The recipe for delicious pork pilaf is quite simple. Making pork pilaf begins with preparing the meat. The recipe for making pilaf with pork recommends using the pulp or ribs. This is exactly how a particularly tender recipe for pork pilaf comes out. Photo recipe for pork pilaf, video of pork pilaf, step-by-step recipe for delicious pilaf with pork, they all say in one voice that the pieces of meat need to be fried. The upcoming preparation of pilaf with pork is that the fried meat is stewed with rice, vegetables and seasonings.

Now let's look at how to cook pork pilaf. In a slow cooker, for example, a guaranteed crumbly pork pilaf comes out. A savory pilaf with pork also comes out in a thick-bottomed pan. Naturally, the most reliable pork pilaf is prepared in a cauldron. In the oven comes out a very fragrant homemade pork pilaf in a duck pan or on a baking sheet. Pork pilaf in a frying pan will be just as fragrant and catchy. And pilaf in pots with pork is also suitable for a festive table.

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. This, by the way, is what I told you about one of the secrets. 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).

Step 6. Time has flown by, some of the water has evaporated and it means it’s the turn of the rice. Distribute it in an even layer over the entire surface of the cauldron. It may show that there is absolutely not enough rice, but hurry to draw conclusions. Rice will increase in volume by 2-2.5 times.

Pork pilaf

Look and choose pork pilaf recipes for any taste and color. This section presents the most delicious, simple and frisky pork pilaf recipes with photos for making at home. Read more about pork pilaf...

Making pilaf is an art! In this article you will learn how to cook pilaf in a cauldron and which rice is best for pilaf. We have prepared a regular and detailed recipe!

How to deliciously cook pork pilaf in a frying pan. A simple and accessible step-by-step recipe with photos. Useful tips for preparing the dish, also a video.

How to properly cook pork pilaf in a cauldron. A simple and delicious recipe with step-by-step photos and detailed video recommendations. Tips for serving the dish.

How to quickly cook delicious pilaf in a slow cooker with pork. A simple and accessible recipe with step-by-step photos. Tips for choosing spices for a dish. Video.

How to deliciously cook pilaf in the oven with pork. A quick and simple step-by-step recipe with photos. An original combination of dried apricots, meat and peanuts. Tips, videos.

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Find out how to make the most delicious Sinabon buns at home, a recipe with photos will help you with this. Also in the article you will learn the secrets of making Shocobon and Pekabon!

More about pork pilaf

There are various methods for preparing pork pilaf. One recipe for pork pilaf calls for making it in a saucepan. Other recipes for pilaf with pork advise frying everything in a frying pan or in a duck pot. Almost everyone cooks pilaf in a frying pan with pork, but not enough people understand how to properly boil rice so that it comes out crumbly and the meat is juicy and tasty.

Regardless of whether we are trying to create pork pilaf in a frying pan or making pork pilaf using some other method, it is important to know what kind of rice to choose for the dish in order to cook it deliciously. When we cook pork pilaf at home on the stove, we should choose rice with the least starch content; it should be transparent and strong. Medium-length grains are fine. Pilaf with pork in Uzbek style is best prepared from Uzbek or Tajik varieties of rice.

To make delicious pilaf at home, it is no less important what kind of meat you choose for the dish. The traditional step-by-step recipe with photos involves the use of lamb, but if you wish, you can cook pilaf in a pan with pork. For the dish, choose shoulder, brisket or back. Even the most common home method, which tells you how to cook pork pilaf, involves the introduction of various seasonings. Spices and herbs are auxiliary components that make pilaf with pork in a frying pan the most fragrant and rich in taste. If you don’t understand how to cook tasty pork pilaf, then try adding cumin grains, barberries, and hot ground pepper to the dish. You can also go to the market where they sell spices, and they will tell you how to prepare delicious pork pilaf and sell a ready-made mixture of seasonings that are needed specifically for such a dish. But the seasoning must be added in moderation, since if you overdo it, the pilaf can come out very hot and spicy, which is also not great.

It is better to cook pork pilaf in a frying pan with the addition of vegetable oil, such as cottonseed or sesame oil. You can also find a recipe for delicious pilaf with pork, to which we add fat tail fat. Making pork pilaf also involves adding a huge amount of vegetables to the dish, such as carrots, onions and garlic. If you use this recipe for savory pilaf with pork, your dish will turn out juicy and rich. Almost everyone is also interested in the question of when to salt pork pilaf. According to almost all recipes, it is recommended to add salt in the middle of cooking, during frying meat and vegetables.

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 along 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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