How to cook pork pilaf: recipes for delicious cooking with photos. Pilaf with pork

Pilaf is a very common dish in Central Asia. The main ingredients for its preparation are, first of all, rice, lamb and the so-called zirvak - meat and onions with carrots overcooked in overheated fat.

However, depending on taste preferences, the composition of the components can be changed. For example, replace lamb with pork. As is known, this species meat has a delicate texture and taste, and, therefore, pork pilaf turns out to be very rich, fragrant and unusually tasty.

Despite the huge variety of ingredients that can be added to pilaf (vegetables, various spices to improve the taste and golden color), the technology for its preparation is approximately the same and usually includes three stages:

- overheating of oil or a mixture of fats;
- preparation of zirvak;
- adding rice, bringing the dish to readiness.

Products must be placed in overheated fat in a strict sequence: first meat, then onions, the final stage in the preparation of zirvak is carrots. Next, spices are added, the rice is laid in an even layer, without mixing with frying, and it is poured with water at the rate of 125-130 gr. water for 500 gr. rice. Rice should be filled 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 cover it with a lid. But as soon as the moisture has almost evaporated, the dish should be tightly closed, after having pierced it in several places, so that the rice will stick. Then carefully mix the rice with the bottom layer until smooth.

Pork pilaf - food preparation

Since rice is the basis for pilaf, the quality of the resulting dish will directly depend on its 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, at the present time on the shelves of stores you can find almost everything.

We advise you to use such varieties as "devzira" - a large fragrant rice of a pinkish hue, "jasmine", "indica", "sadri" or good long-grain varieties. Before cooking pork pilaf, experts recommend soaking the groats in salted water for a couple of hours - this way the dish will turn out to be more tasty and rich.

Many housewives overcook grated carrots in pilaf - which is a common mistake. Real zirvak is prepared on the basis of carrots, cut into strips. Onions should also be cut into fairly large cubes or half rings. As for pork, it is crushed in small pieces across the fibers, after being thawed at room temperature and washed in running water.

Pork pilaf - preparing dishes

For the oil transfer operation, a metal, in no case enameled, surface with thick walls and an oval-rounded bottom is necessary. Perfect for this role cast iron cauldrons. The dishes are first heated, then oil (or a mixture of fats other than butter) is poured into it, it is heated over low heat until it crackles and the prepared ingredients are added. You can use an aluminum cauldron, but with the condition: its walls and bottom should not be thinner than one centimeter.

Recipe 1: Pork Pilaf - Classic

There are several variations of the classic pilaf. As a rule, the main elements in the dish are rice and lamb, but we will use pork. Be sure that it will not spoil the dish at all, rather, on the contrary, it will make it more tender and a little fatter. Instead of the seasonings 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 head of onion
- a couple of cloves of garlic
— Bay leaf, barberry 2 tsp, ground coriander 1 tsp, red and black ground pepper, salt, vegetable oil

Cooking method:

1. Peel the carrots, cut into strips. Cut the onion and meat into cubes, finely chop the garlic.

2. Heat up the dishes, pour in the oil and heat it up. Then lay out the meat, fry it on high heat for 10-15 minutes, stirring occasionally.

4. Add rice to the fry, fill with water, bring to a boil and close the lid. We simmer pilaf over low heat for about half an hour. 10 minutes before readiness, throw a couple of bay leaves.

If the rice remains firm after boiling off the liquid, add a little more water. Mix the finished dish thoroughly.

Recipe 2: Pork pilaf in a slow cooker

As you know, dishes cooked in a slow cooker retain all beneficial features, so pilaf in a slow cooker will turn out to be very fragrant, juicy, and most importantly, healthy.

Ingredients:

- rice 2.5 measuring cups
- pork fillet 400 gr.
- 1 onion
- one carrot
- vegetable oil 4 table. l-ki
- 30 gr. drain. oils
- garlic, pepper, spices for pilaf, salt to taste

Cooking method:

1. Cut the pork into cubes, fry in a frying pan first. Add onions and chopped carrots to it. Boil everything for 10 minutes.

2. Put the resulting roast on the bottom of the multicooker. Lay rice on top, sprinkle with garlic, salt, seasonings to taste. Fill with water (about 4-5 measuring cups). Set the “pilaf” mode, if there is none, use “quenching”.

3. Once the pilaf is cooked, do not leave it on the keep warm 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 tomatoes. A ceramic form is suitable as a dish, in extreme cases, you can use a goose.

Ingredients:

- pork 300 gr.
- a glass of rice
- water 2 cups
- bulb big head
- carrots 2 pieces
- garlic 4 cloves
— Bell pepper 1 piece
- 4 tomatoes
- plum. oil 30 gr.
- grows. oil 3 tbsp. l.
- pepper, spices for pilaf, bay leaf, salt

Cooking method:

Preheat the oven to 180 degrees. While it is warming up, prepare the meat and vegetables.

1. Cut the meat, coarsely chop the carrots, onions and garlic into slices. Next, prepare zirvak traditional way described above, at the end add chopped tomatoes and garlic to the fry and fry for another 5-7 minutes.

2. Place the roast 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, remove the pilaf, add a drain. oil, mix thoroughly and put in the oven for another 15-20 minutes.

You can add barberry, prunes, raisins and other favorite ingredients to pilaf to taste. Bon appetit!

• For pork pilaf, it is necessary to choose the meat of a young animal. This is the only way to achieve the best taste properties of the dish.

• Experienced chefs advise using several types of oils for overcooking: sunflower, linseed, olive, sesame and walnut. You can mix them with pork fat.

• It is advisable to prepare small rice (Pakistani, Khan) before cooking as follows: wrap table 3 with a cloth. spoons of coarse salt, put it on the bottom of the dish, pour in the rice and pour everything cold water for 8-10 hours. After that, the rice is thoroughly washed and cooked in the traditional way.

• For cooking pilaf, it is better to pour rice hot water. In the East, it is generally accepted that cereals are cooked for exactly twelve minutes from the moment of boiling: three minutes are cooked on high heat, seven on medium and the last two minutes on low.

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. Rinse with 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 color.

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.

Real pilaf is best cooked in a cauldron, in which both rice and meat will acquire an amazing taste and cook evenly. If such dishes are not at hand, you will have to use a deep frying pan, in which the bottom and walls should be thick.

In addition to meat and rice, fried onions and carrots are added to pilaf. There should be a lot of such vegetables - they will give the dish the necessary sweetness, golden color and make it more beautiful. From spices, you can use garlic, black and red ground pepper, barberry, saffron, cumin.

Pork pilaf

Ingredients:

• 600 g pork
• 1.5 cups rice
• 3 glasses of water
• 2 heads onion
• 2 carrots
• salt and black pepper to taste
• 5 garlic cloves
• a pinch of saffron
• 1 st. a spoonful of melted fat
• 1/4 cup vegetable oil
• 1 st. barberry spoon
• fresh herbs

How to cook pork pilaf:

1. Onions and carrots should be peeled, the first cut into half rings, and the second into large strips.
2. Melt the fat in a cauldron (or a deep thick-walled saucepan), add vegetable oil to it and warm it up a little. Put the vegetables in the pan and fry them over medium heat until golden brown. When they are ready, they should be transferred to a plate with a slotted spoon.
3. Put pork cut into large pieces in a cauldron. The meat must be fried almost until tender, stirring from time to time and making sure that it does not burn.
4. While the pork is browning, you need to do the rice. It should be folded into a bowl, pour cold water and leave for 15-20 minutes. After that, wash thoroughly, changing the water at least 6 times - thanks to this, it will turn out even more crumbly.
5. When the meat is almost ready, you need to salt and pepper it to taste, mix it. Then put the rice on top, distributing it in an even layer, and fried carrots and onions on it. After that, unpeeled garlic cloves should be stuck into the rice, making a small incision on them. Salt well, sprinkle with barberry and saffron. And only after that fill everything with water.
6. Pilaf should be brought to a boil, then reduce the flame, cover with a lid and cook until the water has completely evaporated. When the latter becomes small, rice in 3-4 places must be pierced with a fork. A cauldron with ready-made pilaf should be wrapped in a blanket, leaving for about 20-30 minutes for the dish to reach. Then mix the pilaf, arrange on plates and serve, sprinkled with herbs.

Secrets of the Oriental Mistress

Dried fruits can also be added to pork pilaf - they will make the dish bright, beautiful and even more delicious. During the preparation of pilaf, a glass of a mixture of dried apricots, raisins and prunes must be steamed with boiling water, then washed and cut. Spread the dried fruits over the meat before sprinkling it with rice.

Today I will cook pork pilaf. Pilaf turns out fragrant, with a very rich taste. Pork pilaf is fatter than chicken, but not as fatty as lamb. Accordingly, pilaf is less high-calorie. Although, of course, it is not necessary to talk about dietary food here.

All ingredients are available for purchase. Fresh meat is always sold in the market, fragrant spices can be bought right there. Rice and vegetables, again, are in every home. This is why I love pilaf: the availability of products and amazing taste.

To cook pork pilaf you will need:

Pork - 800 gr;

Carrots - 3 pcs;

Onion - 6 pcs;

Garlic - 1 head;

Rice - 500 gr;

Spices for pilaf;

Vegetable oil;

Pork pilaf recipe:

1. Cut the pork into small pieces-cubes.

2. Lightly fry the meat in vegetable oil. If you fry the meat strongly, then all the juices will remain inside, and in the pilaf itself the meat will be incomparably tasty. If the meat is lightly fried, then during cooking it will give all its juices into pilaf, then the whole pilaf will be saturated with delicious meat juices.

Here I want to note that what I like most in pilaf is rice, which is filled with the tastes and aromas of zivrak. Therefore, I fry all the meat on a small fire.

If you like meat in pilaf, and rice is a side dish for you, then it is better to fry the meat over high heat, then it will be covered with a crust and keep all the juices inside. In this case, meat will be the star of pilaf.

There is also a compromise option: fry one part of the meat over very high heat, add the second later, right in front of the onion. The main thing here is not to overdo it with the roasting of the first batch.

3. When the meat brightens, add the carrots cut into cubes.

I cut all the ingredients for pilaf in advance so as not to be distracted later.

4. Add finely chopped onion.

5. When the onion becomes transparent, add seasonings for pilaf and salt. I will write about seasonings for pilaf below.

6. Add water to cover the meat and vegetables, switch the stove fire to small or medium.

It is not necessary that the water boils strongly, it is necessary that zirvak slowly languished on the stove. The readiness of zirvak can be determined by taste - it is incomparable! It feels meat, and onions with carrots, and the aroma of spices. Since pork is cooked quite quickly, cooking zirvak will take about 20 minutes.

7. Add the main ingredient of pilaf to zirvak - rice. Rinse the rice several times with cold water. I don't soak rice, then it turns out crumbly.

8. Smooth out the rice with a slotted spoon, water should cover the rice “one finger”, if there is not enough liquid, then add hot water. Stick garlic cloves into rice, you can use a whole head of garlic.

9. Cover and leave to simmer over low heat for about half an hour. Open the lid and gently stir the pilaf from bottom to top. Divide in portions. Eat hot!

Bon appetit!

I will add a little about spices for pilaf:

Spices for pilaf are a necessary ingredient, without them the dish will not turn out tasty and fragrant, it will turn out simple rice porrige with meat. I will write what seasonings I use for pilaf:

• In my opinion, the most important seasoning for pilaf is zira. These are Indian cumin seeds, which have a strong and pleasant aroma. Zira is added to pilaf with whole seeds, but to enhance the flavor in pilaf. Before adding zira to pilaf, I advise you to rub it thoroughly between your palms.
• Another seasoning for pilaf is barberry. Barberry is added to pilaf with whole berries. These dried berries give pilaf a slight sourness.
• Turmeric gives pilaf a rich yellow color.
• You can add other spices based on personal preference (paprika, ground red pepper, ground coriander, etc.)

If you still have questions - ask them in the comments, I will be happy to answer!

Pilaf with pork is an incredibly tasty and satisfying dish. Many housewives find pilaf difficult to cook and prefer not to cook it at all. But it's not! Pilaf is a quick and easy dish. Today the site Quick Recipes» offers recipes for pork pilaf cooked in a cauldron, slow cooker and in a frying pan.

Pilaf is a very common dish in Central Asia. The main ingredients for its preparation are, first of all, rice, lamb and the so-called zirvak - meat and onions with carrots overcooked in overheated fat.

However, depending on taste preferences, the composition of the components can be changed. For example, replace lamb with pork. As you know, this type of meat has a delicate texture and taste, and, therefore, pork pilaf turns out to be very rich, fragrant and unusually tasty.

Despite the huge variety of ingredients that can be added to pilaf (vegetables, various spices to improve the taste and golden color), the technology for its preparation is approximately the same and usually includes three stages:

• heating oil or mixture of fats
• cooking zirvak
• adding rice, bringing the dish to readiness.

Products must be placed in overheated fat in a strict sequence: first meat, then onions, the final stage in the preparation of zirvak is carrots. Next, spices are added, the rice is laid in an even layer, without mixing with frying, and it is poured with water at the rate of 125-130 gr. water for 500 gr. rice. Rice should be filled 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 cover it with a lid. But as soon as the moisture has almost evaporated, the dish should be tightly closed, after having pierced it in several places, so that the rice will stick. Then carefully mix the rice with the bottom layer until smooth.

Pilaf with pork - a classic recipe

Ingredients:

• Pork - 1 kg (neck)
• Rice - 1 kg
• Onion - 1 kg
• Carrots - 1 kg
• Vegetable oil - 1 cup
• Garlic - 1 head
• Seasonings for pilaf - to taste
• Salt - to taste

Cooking:

Cut the meat. Cut carrots into strips, onions into half rings. Heat vegetable oil to smoke. Holding the lid in your left hand, carefully place the meat in portions, each time closing yourself from splashes. Cover with a lid and simmer until the oil becomes clear. After - lay the vegetables. As soon as the vegetables simmer a little, add seasoning. Rinse rice in several waters. Add to vegetables with meat, without stirring. Pour boiling water 1.5 fingers above the rice. And turn on the biggest fire. As soon as all the water boils away and the rice is dry, put the whole garlic, peeled, inside. Put the smallest fire, sometimes piercing wooden stick and adding a little water to the bottom so that the pilaf does not burn. Simmer for 30 minutes until rice is done.

How to cook pilaf in a pan

Ingredients:

• 550 ml of water;
• 450 pork;
• 4 pieces of garlic;
• 1 onion;
• 8 barberry berries;
• 280 g of rice;
• 2 carrots;
• 90 ml of oil.
• Time is 1 hour and 35 minutes.

Cooking:

Wash the meat, clean it, then cut into bars. Get it cast iron cookware, then place the meat in it, put on the gas. Turn on a small fire, let the liquid evaporate from the product without oil. When the water leaves, pour in a little oil, then fry the pork until golden brown. After that, pour water, but so that the meat is not completely covered. Boil, close the lid for half an hour, sometimes looking. During this time, peel and rinse the carrots. Next, cut it into strips and set aside. Rinse rice until clear water. Finely chop the onion, wash it and peel it. When all the water boils away from the meat, pour in the remaining oil, add carrots, onions.

Simmer over low heat for five minutes, stirring occasionally. Add spices, rice, pour a little more than half a liter of water. Season the future dish, close for half an hour. Peel the garlic and arrange on the pilaf. Do the same with barberry. Cook for another ten minutes, then let the dish stand before serving.

Cooking delicious pilaf in a cauldron

Ingredients:

• Pork (pulp) - 500 g
• Rice (round) - 400 g
• Carrots (large) - 3 pcs.
• Bulb onion (large) - 2 pcs.
• Garlic - 4-5 cloves
• Vegetable oil - 5-10 tbsp. spoons
• Black pepper, ground

Cooking method:

Wash pork, cut into small pieces. Wash rice, fill with water. We clean the onion, cut into half rings. We clean the carrots, cut into strips. In a cauldron, heat the vegetable oil, fry the onion. There should be enough oil for the onions to fry freely. When the onion is fried until golden brown, add the meat, fry over high heat on all sides. Add carrots. We fry for another 10 minutes. Salt, pepper, pour boiling water to cover the top, simmer for 20 minutes over low heat under the lid. Spread the garlic cloves evenly over the meat. Drain the water from the rice and place it on top of the meat. We do not stir. Add enough boiling water to cover the rice. Simmer over low heat until the rice is cooked (about an hour). If necessary, you can add a little boiling water.

Pilaf with pork in the oven

Ingredients:

• pork - 1 kilogram;
• steamed rice - 500 grams;
• water - 750 ml;
• carrots - 2 pcs;
• onions - 2 pcs;
• salt to taste;
• turmeric - 4 grams;
• ground chili pepper - 2 grams;
• cumin - 3 grams.

Cooking:

We wash the rice. We cut the pork into cubes of 2-3 cm. Cut the carrots and onions finely. Fry the meat until golden brown. We spread the vegetables to the meat and fry for 7-8 minutes. Add salt, turmeric, cumin and chili. We mix. We spread the meat with vegetables on a baking sheet or in a roaster. Pour the cereal on top, pour boiling water. Cover the baking sheet with foil (or a lid if you are using a roaster). We send it to the oven (190 degrees; 55 minutes).

How to cook pork pilaf in a slow cooker

Pilaf is loved for its rich rich taste and excellent aroma. Meat combined with friable rice and vegetables will be the highlight of any table.

Option No. 1

Ingredients:

• 3 art. l. vegetable oil;
• 400-500 g of pork;
• 2 medium carrots;
• 2 medium onions;
• 2 measuring cups of rice;
• 4 measuring cups of water;
• salt, spices to taste.

Food preparation:

Wash and cut the meat into cubes, wash and peel the vegetables. Finely chop carrots and onions. Rinse rice with clean water.

Cooking method:

Place the ingredients in a bowl in the following order: vegetable oil, pork, carrots, onions, rice, salt, spices. To fill with water. Cook in ~pilaf~ mode.

Option number 2

We suggest preparing a spicy version of this dish, which men will especially appreciate.

Ingredients:

• 350 ml water
• 300 g pork (neck part)
• 150 g onion
• 150 g carrots
• 150 g basmati rice
• 50 ml vegetable oil
• 1 chili pepper
• 1 head of garlic
• 3 g anise
• salt - to taste

For submission:

• parsley (dill) - to taste

Cooking method:

Cut pork into medium pieces. Peel the onion then cut into slices. Peel carrots, then cut into cubes. Lightly beat off the chili with the back of a knife. Cut off the bottom of the head of garlic. Fry the pork in a bowl in oil for 1-2 minutes. Add onions and carrots and sauté 1-2 minutes. Salt. Add anise, chilli. Add pic. Pour in water, put a head of garlic on top, then cook for 9 minutes at a pressure of 30 kPa, either in the "Cereals" or "Rice" mode. Put pilaf on a plate, garnish with herbs, serve.

Option number 3

Ingredients:

• Pork (ham, shoulder, neck) 500 g
• Bulb onion 250 g
• Carrot 250 g
• Spices for pilaf 2 g
• Vegetable oil 200 g
• garlic 100 g
• Steamed rice 300 g
• Water 500 ml
• Coarse salt 20 g

Cooking method:

Pour oil into the bowl of the multicooker, put the pieces of pork and chopped vegetables. Close the lid, start the "Frying" program for 15 minutes. At the end of the program, open the lid, pour rice in an even layer, add spices, then pour everything with water. Close the lid, start the Pilaf program. At the end of the program, mix everything well.

Option number 4

Ingredients:

• 500 g pork;
• 4 tbsp. l. vegetable oil;
• 3 measuring cups of rice;
• spices, salt, tomato paste to taste;
• 2 cloves of garlic;
• 6 measuring cups of water;
• 3 medium carrots;
• 2 small onions.

Food preparation:

Wash the meat and cut into cubes, rinse the rice and soak in water with spices and salt. Wash and clean vegetables. Grate the carrots on a coarse grater, finely chop the onion.

Cooking method:

Put the meat in a multicooker bowl greased with vegetable oil. Turn on the "Baking" mode for 40 minutes. Then add onions and carrots to the meat. At the end put garlic and a spoonful of tomato paste. Place prepared rice on top. Fill with boiling water and turn on the “Pilaf” mode.

Pilaf with pork is an independent and hearty dish that practically does not require additions. You can serve pilaf with fresh vegetable salad or pickled cucumbers and tomatoes. Have you already tried to cook pork pilaf according to our recipes? Share in the comments!

Bon appetit!