Nowadays, there are no such people who would not try crumbly pork pilaf or with any other meat. There are, of course, still people who prefer not to add meat to this dish, but to make it entirely with vegetables or fruits. It is thanks to its wide range in the preparation of pilaf that he conquered the whole world. Every family has its own step by step recipe cooking this rice dish.

It is worth noting that the choice of good grain remains important when preparing the dish, it should have a natural color and not be too smooth. It is then that it will be natural, and not contain chemical impurities. It is also necessary to responsibly approach the choice of meat, it must be fresh and have a natural shade. If everything is done correctly, then you will get a delicious pork pilaf. Which will be crumbly, and have a pleasant aroma.

Even before cooking, we need to decide where we want to make rice on the stove or in a slow cooker. On the stove, it is usually done either in a frying pan or in a saucepan (cauldron). Moreover, that the pan, that the saucepan (cauldron) should be thick. And the final step you need to pick up a step-by-step recipe with photo cooking instructions. You can find it in this section. And then with ease to cook the right pilaf with pork.

Step by step cooking delicious pork pilaf

1) We prepare the grains of rice, for this they need to be examined and the garbage present there must be removed. Then rinse thoroughly and soak it.

2) Take a fresh piece of pork and cut it into not very large pieces. It is desirable that they have approximately the same shape, for example, square.

3) We take vegetables: small carrots, fresh garlic and onions. Then they must be cleaned, washed from the remnants of dirt and then crushed.

4) Pour oil into a well-heated frying pan and throw in our pieces of pork. At the same time, we throw in the onion and fry the contents until golden brown.

5) After that, you need to make the fire smaller, throw in the carrots and continue to simmer for about 12 minutes.

6) The next step is to fill in our seasonings, turmeric and salt. Then mix all the contents.

8) Let the rice drain and only then throw it into the rest of the ingredients. If necessary, add more fresh water so that the rice is covered with it. And keep simmering until done.

9) Add garlic cloves to the finished pork pilaf and let the dish stand.

10) And the final action is to thoroughly stir the contents, then it can be presented to the table.

It would seem that it is difficult to cook delicious pilaf with meat, because the recipe is simple and the products are quite affordable! However, in order for this dish to turn out really flawless, you need not only to put a piece of your soul into it, but also carefully study the cooking technology.

Our detailed recipe with step by step photos will help you make delicious crumbly pork pilaf in a cauldron on the stove. Of course, ideally, it is better to use lamb for pilaf, but it can not be found everywhere on sale, so we offer an affordable and home version this popular dish.

Ingredients:

• long grain rice - 350 g;
• pork (preferably shoulder or brisket) - 500 g;
• carrots - 1-2 pieces;
• onion - 1-2 pcs.;
• vegetable oil- about 80 ml;
• garlic (optional) - 3 heads;
• zira - ½ tbsp. spoons;
• turmeric - ½ teaspoon;
• salt, pepper - to taste.

Homemade pork pilaf recipe with photo step by step

How to cook crumbly pilaf in a cauldron on the stove

1. We cover the bottom of the cauldron with a thin layer of vegetable oil, heat it up. We load the peeled and finely chopped onion. Fry over moderate heat until soft.
   
2. Cut the carrots into thin strips and lay them on the onion. Stirring, we pass the vegetable "assortment" for a couple of minutes.
   
3. Let's move on to the meat. After washing and drying, cut the pork into medium-sized pieces, add to the carrot-onion sauté and fry until golden brown, not forgetting to stir. So that the pilaf does not turn out dry, it is better to give preference to sufficiently fatty parts of pork - in this case shoulder blade, brisket, neck, etc. are perfect.
   
4. As soon as the meat is reddened, sprinkle it with salt, ground pepper, add cumin, turmeric and / or other spices at your discretion, mix. Pour in about a glass of boiling water (so that the pork is almost completely covered with liquid). We load the heads of garlic into the cauldron, after cutting off the roots and stem, and also removing upper layer husks. Stew the meat over low heat under the lid for about 30-40 minutes (until soft).
   
5. We thoroughly wash long-grain rice, drain the water and load it with almost ready-made pork. Smooth out carefully with a spoon.
   
6. Pour in boiling water, being careful not to damage the layer of rice grains. As a result, the water should be 0.5 cm above the rice level. Add a little more salt, set the maximum heat and bring the liquid to a boil, do not mix! Immediately cover the cauldron with a lid and keep the rice at maximum heat for exactly 7 minutes.
   
7. After the specified time, without opening the lid, reduce the temperature to a minimum and simmer the contents of the cauldron for 12 minutes. To make the pilaf really tasty and crumbly, in the process of cooking, in no case do we mix the rice and do not open the lid until the last, so that all the water has time to evaporate and the rice grains are thoroughly steamed. Having removed the freshly prepared pilaf from the heat, we continue to insist for another 10 minutes, and only after this time we remove the lid and gently mix the rice with the meat.
   
8. We distribute our crumbly pork pilaf into portioned containers and serve. The dish is completely self-sufficient, so no additions to it are required!
   

Pork pilaf in a cauldron on the stove is ready! Enjoy a hearty lunch! Enjoy your meal!

Crumbly pilaf with pork in a saucepan

Traditional pilaf is a popular oriental dish, the first recipes for which appeared long before the advent of huge amount kitchen utensils. That is why there is an opinion that this dish can only be cooked in a thick-walled cauldron on open fire. In fact, the art of cooking has evolved significantly, and many dishes have been cooked in the utensils that are convenient over time. Classic pilaf with pork in a pan on a gas or electric stove you can cook no worse than on a fire. Moreover, for modern hostesses, this option will be much more convenient and affordable.

Of course, you should take into account the peculiarity of the preparation of this dish. Since the pan cannot be heated equally from all sides, like a cauldron with a semicircular bottom, it is very important to ensure that the cereal is not overcooked. That is why there are several simple secrets how to cook pork pilaf in a pan. Knowing the rules of food preparation and cooking technology, you can cook an amazing treat at home.

Pork pilaf recipe in a saucepan

Time for preparing : 60 minutes

Servings : 6-8

Ingredients :

• Pork - 450-500 g
• Onion - 100 g
• Carrot - 1 pc.
• Long grain rice - 1 cup
• Water (boiling water) - 2 cups
• Garlic - 3 cloves
• Vegetable oil - 100 ml
• Barberry, zira, turmeric - 1 pinch each
• Salt - to taste
• Bay leaf (optional) - 1 pc.

cook everything necessary products. If the meat is fatty or sinewy, it will need to be cut into small pieces, cut off excess fat and veins. You can use any kind of rice, but long-grain varieties are best for pork. Heat the water in advance, and select the spices to your taste.

To prepare the base - zirvak, you need to prepare meat and vegetables. Onions and carrots must be peeled and chopped into thin sticks. Cut the meat as desired.

If you cook in an enamel pan, then it is best to cook zirvak separately in a pan or cauldron. But if there is no other besides the pan suitable utensils, she will fit. Put the meat on one pan, drip a little oil - no more than 1 tablespoon and fry it over high heat.

When the meat becomes soft and a beautiful golden crust appears on all sides, add the remaining oil and vegetables.

Saute food until vegetables are soft.

Put zira barberry and turmeric in a saucepan, mix and add salt to taste. At this stage, you can add any spices to your taste.

Pour boiling water into the pan so that the water covers all the products and close the lid. Simmer zirvak over medium heat for 20 minutes.

While zirvak for pilaf is being cooked, prepare rice groats. Pour the rice into a convenient deep bowl and rinse well in running water. You need to wash until the starch is completely washed out.

Pour the prepared rice with a little water and leave for 15 minutes. When the grains absorb the necessary water well, fold the grits into a strainer and let the excess liquid drain.

During this time, the zirvak should be ready - the gravy should become a uniform color, and a thin film of fat will appear on the surface.

Place the prepared grits on top of the meat and vegetables and smooth with a spatula. No need to add water! Close the pot with a lid.

Cook pork pilaf on the stove in a saucepan for no longer than 20 minutes, otherwise it may burn. If the rice has not yet reached full readiness, remove the pan, wrap it warm blanket or put in an oven heated to 70-80 degrees. In 10 minutes, the cereal will reach readiness thanks to hot steam.

Incredibly fragrant and crumbly pork pilaf in a saucepan is ready.

Serve it on a wide flat plate with fresh vegetables and fresh herb salad as an appetizer and your loved ones will appreciate your culinary skills. Bon appetit!

Note to the owner

• Before cooking pilaf with pork in a saucepan, rinse and soak the rice grits for 20-30 minutes. Properly cooked rice affects appearance and taste of the finished dish. That is why it is very important to use only the rice that you have already cooked. This will make it easier for you to determine the amount of liquid to add to the pot to cook the grits until tender.
• Classically, the recipe for pork pilaf in a saucepan can be changed to your taste by adding your favorite spices or additional ingredients. Pork meat goes very well with dried fruits, so in addition to barberry, you can add prunes or dark raisins.
• Since pork is quite fatty and heavy meat, be sure to add zira. It helps fat to be better absorbed.

Video recipe

Step-by-step recipes for crumbly pork pilaf in a cauldron and a slow cooker, with raisins, vegetables, mushrooms

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

6 gr.

8 gr.

carbohydrates

158 kcal.

Option 1: Classic crumbly pork pilaf

There are an incredible amount of recipes for crumbly pilaf with pork (and other meats). But most often in classic version add only onions with carrots, rice and spices. So that the dish does not turn into a viscous porridge, very great importance given to the addition of liquid. You can find many different recommendations, but the easiest and surest way is to measure. Recipe for a cauldron.

Ingredients

• 400 g of rice;
• 800 g pork;
• 800 ml of water;
• 200 g of onion;
• 300 g carrots;
• 1 head of garlic;
• 1 tsp seasonings for pilaf;
• 40 ml vegetable oil.

Step-by-step recipe for classic crumbly pilaf

We heat up the oil for pilaf. You can replace it with melted fat. Cut onion, add. We clean the carrots, chop them into strips and also send them, fry them together.

Wash the pork, cut. We make cubes or sticks of 20 grams. We lay it to the vegetables, also fry a little, do it over high heat, after which we sprinkle the meat with vegetables with a special seasoning for pilaf. If it is not there, then we throw a little zira, turmeric, crush a few coriander seeds, season with black pepper. We warm everything with spices for a minute and add 300 ml of water, we use only boiling water, be sure to measure it. It's time to reduce the fire, then simmer the zirvak for about half an hour. The taste of pilaf will depend on it.

It's time for rice. We wash cold water until transparent, but do not soak. Otherwise, it will be difficult to guess with the liquid, since the grains will nourish it. Immediately peel the head of garlic from the top husk, it is not necessary to disassemble it into cloves.

Pour rice into zirvak, salt the remaining boiling water, pour it in, stick a head of garlic into the central part of the cauldron. Cover, after boiling, reduce the heat to a minimum.

We cook for half an hour, then turn it off, leave the dish for another half an hour, let it stand on the stove. It is impossible to open the cauldron all this time.

Do not neglect the thorough washing of rice. If this is not done, the pilaf will never turn out crumbly, the grains will stick together.

Option 2: A quick recipe for crumbly pork pilaf

This dish will be cooked in a slow cooker, so it won’t take much time, you just need to fry the food a little, then the kitchen assistant will do everything herself. Water for such pilaf will need less than the norm, since it will practically not evaporate.

Ingredients

• 2 tbsp. rice
• 500 g pork;
• 2 carrots;
• 1-2 bulbs;
• 50 ml of oil;
• 3.5 st. water;
• barberry, zira and other seasonings;
• 3 cloves of garlic.

How to cook fast

We turn on a program that is convenient for frying, this is often done in baking, but frying can also be used. Pour out the oil, add the diced meat. Cooking until light brown.

We cut the vegetables, add the onion first, and after another two minutes, the carrot. We're getting ready a little more. While we wash the rice, boil water, prepare spices.

We fall asleep seasonings, you can take ready mix or add spices to your liking, mix thoroughly, level and lay rice on top. It also needs to be leveled, sticking garlic cloves.

It is necessary to pour everything with boiling water, be sure to salt the water. We don’t touch anything else, close the multicooker, set the “Pilaf” program and cook until the signal. Then let it heat up a little more. Stir the finished dish thoroughly, raise the vegetables and pieces of pork from the bottom.

Not all multicookers have a pilaf mode, in some models this is a rice, porridge program, it is advisable to read the instructions before using the device.

Option 3: Crumbly Pork Pilaf with Raisins

Adding dried fruits to pilaf is the norm in the east. Rice and meat go well with them, the dish gets an unusual aroma and taste, you need to try it at least once. We take light raisins, pitted, no preliminary preparation other than washing is needed.

Ingredients

• 100 g raisins;
• 400 g of rice;
• 700 g pork (pulp);
• 5 tablespoons of oil or fat;
• 3 carrots;
• 2 onions;
• 0.5 tsp zira;
• 0.3 tsp turmeric;
• 2 laurels;
• 1 head of garlic;
• 800 ml of boiling water.

How to cook

Cut carrots into fairly large strips. We chop the onion smaller and thinner, fry the vegetables in oil, but not until golden brown.

Wash the pork. We cut the meat into cubes, add it to the vegetables, let it fry, we do all this over high heat. Add spices and a glass of boiling water, cover, simmer for half an hour.

While doing rice and raisins. We just wash them. There are 600 ml of boiling water left, you need to salt them. Free the garlic from the outer dirty husk. If the cloves are scattered or there is simply no whole head, then it's okay, you can stick in separate slices, you don't need to clean it.

We send rice to zirvak, stick garlic, level the layer and sprinkle with raisins on top. Gently pour boiling water, throw laurels, but do not deepen. Let it boil, cover, lower the heat and simmer for about half an hour.

Let the pilaf brew after cooking. Open, remove the laurel, mix the ingredients thoroughly and break with a spatula.

In exactly the same way, you can cook pilaf with dried apricots, it also goes well with raisins, you can mix it. Sometimes injected walnuts which give a very interesting taste.

Option 4: Fluffy pork pilaf (with ribs)

With ribs, pilaf is prepared in a slightly different way, since the pieces are with bones, a lot of fat is concentrated on them, which needs to be melted. We take mixed spices for such pilaf, seasoning from a bag is suitable. Option without zirvak.

Ingredients

• 500 g of ribs;
• 4 cups of boiling water;
• 2 carrots (large);
• 2 cups of rice;
• 3 tablespoons of oil;
• 2 onions;
• spices, garlic.

Step by step recipe

Pour the oil into the cauldron, cover the entire surface with shaking movements. If this is not done, the ribs may stick when added. Let's warm up.

We cut the ribs into bones, put them in a cauldron and cook on the strongest fire until golden brown. Then carefully remove, leaving the fat.

While the ribs were cooking, it was necessary to prepare the vegetables, cut them. We throw the carrots and onions into the hot fat, continue to cook over high heat. At the same time, we wash two full glasses of rice.

We return the ribs to the vegetables, season with spices, salt, stir and fall asleep with rice. Immediately pour boiling water, put the garlic (stick), cover.

As soon as we hear that the liquid in the cauldron boils, we reduce the fire to the very minimum. The lid can no longer be opened. We simmer pilaf for 25-30 minutes and let it brew for exactly the same amount of time.

Adding water to pilaf is one of the most crucial moments. You don’t just need to pour boiling water, you can’t allow a hole to appear in the rice layer. We substitute a slotted spoon or spoon, direct the jet at it, just do everything carefully.

Option 5: Fluffy Pork Pilaf with Mushrooms

Fragrant, but easy to prepare recipe for crumbly pork pilaf with mushrooms. We take ordinary champignons, you don’t need to cook or fry anything separately, which additionally saves time and simplifies everything.

Ingredients

• 250 g of champignons;
• 300 g pork;
• 100 g of onion;
• 200 g carrots;
• 400 g of rice;
• 50 ml of oil (can be lard, other fat);
• spices, garlic.

How to cook

We heat the vegetable oil, throw chopped onion into it, after two minutes we throw carrot straws, and then pork. We cook a little over high heat.

We cut the champignons, but not finely, it can be quartered, if the caps are small or divided into 6-8 parts. Add to pork, stir, immediately add spices, salt a little, pour 0.5 cups of water and cover. Tomim zirvak 20-30 minutes.

We cook the rice, wash it thoroughly, rinse the head of garlic, removing the top husk. We measure out 600 ml of boiling water, do not forget to salt.

Open, stir vegetables with mushrooms and pork, pour rice, stick garlic in the center if the cooking is whole. Enter the rest of the water. There is no need to add more liquid, since the mushrooms are wet, there are a lot of vegetables. We cover, simmer pilaf for 30 minutes, let it brew, you can wrap the cauldron with a blanket for a couple of hours, it will turn out tastier.

Often the meat is fried first, stewed under the lid, then vegetables are added to it. This can be done if the pork is not very young or you want to use large pieces, or there is no time to simmer zirvak for half an hour or more.

Every culinary specialist who has somehow learned how to fry scrambled eggs knows that cooking pork pilaf is one of the most controversial moments in cooking in the post-Soviet space. Some call pilaf almost any porridge made from rice with meat. Others twist their noses and prove that cooking delicious pork pilaf is given to rare virtuosos. And in order to properly cook pork pilaf, you need to be almost a master chef. A lot of controversy is also going on about pilaf in a slow cooker.

I am of this opinion. How to cook delicious pork pilaf can be read in many cookbooks. For example, Stalik has a recipe. But I do not want to participate in any discussions about this. After all, every mistress in the kitchen is a sorceress. And adapt good recipe pilaf under home conditions is not so simple. And if we cook pork pilaf at home, then it will definitely differ from how it is cooked in the East. This, perhaps, is about the same as a Chinese woman will tell a Ukrainian woman how to cook borscht.

In addition, I personally ate several varieties of pilaf. At Crimean Tatars, in Bulgaria, in Turkey, Azerbaijani plov. And they were all different, but each one was delicious in its own way.
However, I will share my recipe with you. delicious pilaf from pork. This option is very popular with my guests. I make pilaf not very greasy as we tend to be more healthy food. But I “customize” the taste of pilaf due to the right combination of spices and friable rice.

Ingredients:

• 500g rice
• 500 gr pork
• 3 carrots
• 2 onions
• 1 tbsp sunflower oil
• seasoning mix: zira, barberry, turmeric, paprika, black pepper
• saffron (if any)
• head of garlic

Cooking:

Bon appetit!