Loose pork pilaf: a step by step recipe with a description and photo, cooking features

Oriental cuisine has always attracted a huge number of people with its variety and aromas. Barbecue, shurpa, shawarma, and, of course, everyone's favorite pilaf. It is very difficult to imagine an adult who has never tasted this delicious dish in his life. Today it is quite difficult to imagine that the secrets of making fried pilaf from pork and not only were known in ancient times. We suggest you definitely learn how to cook a tasty and satisfying dish with us. After reading the article, you will learn how to cook crumbly pilaf from pork.

how to cook crumbly pork pilaf

A bit of history

Let's take a short excursion into the distant past. Have you ever wondered when people first started eating pilaf? According to some irrefutable facts, the dish appeared in the 2-3 century BC. There are many legends associated with this. According to one of them, pilaf was invented by the cook of Alexander the Great during the military campaigns of the famous commander in the countries of Asia. According to another version, it is believed that this dish was first made in India. Only one thing can definitely be said: the spread of pilaf began from the countries of the East and Asia, it was here that it became a national food and from here conquered European countries. In the 17th century, the French ambassadors, visiting Turkey on a diplomatic visit, brought information about the stunning masterpiece of local cuisine. The king of France immediately wanted to try pilaf. French chefs tried to fulfill his order, but did not know how to cook this dish. As a result, they greatly digested rice, which simply turned into porridge with meat and sauce. The real recipe for eastern pilaf was brought to Europe only at the end of the 19th century, where it quickly won the hearts of many people with its unique taste and enchanting aroma.

Curious facts

Often people donโ€™t even think about the history of the origin and improvement of their favorite dishes. However, many of the information is very interesting and deserves attention. This also applies to pilaf. For fans of this dish, we have gathered some interesting information. So:

  • Did you know that there are two main options for cooking pilaf: Central Asian and Iranian. In the first embodiment, meat and rice are cooked together. The Iranian version assumes that the main ingredients are prepared separately and served on different plates.
  • A large number of proverbs and sayings are composed about pilaf.
  • In many countries, especially in the East, it is believed that only men can cook this dish.
  • It turns out in ancient times that pilaf could be cooked in a specially designed sheep skin.

Beneficial features

This dish has a lot of advantages. We will only name a few:

  • Despite the fact that when cooking pilaf, you need a lot of oil, and the dish itself is quite fatty, it is quickly and easily absorbed by the stomach. And it does not cause discomfort and heaviness after eating.
  • Pilaf contains a storehouse of nutrients. If you have hard physical work, then thoroughly refresh yourself with this tasty and healthy dish.
  • Even if you have a very gloomy mood, do not give up a portion of a fragrant dish. After all, it can significantly raise your mood.
Rice for pilaf

Essential Products

In order to cook crumbly pilaf with pork, we will need the following ingredients:

  • Rice - 700 gr. This is the main component of the dish. It is better to take long grain.
  • Pork - 600 gr. With it, pilaf will be very nutritious and healthy.
  • Carrots - 2 pieces.
  • Onion - 1 pc.
  • Butter. You can take sunflower, olive or sesame seeds. In some embodiments, the preparation of pilaf use creamy.
  • Paprika, black pepper, turmeric, zira - to taste. These are special ingredients that give pilaf a piquant taste.
  • Garlic - one or two whole heads (depends on the size of the container in which you will cook).
ready pilaf with meat

Loose pork pilaf: recipe

We present to your attention a fairly easy cooking option for this delicious dish. Pilaf is very tender, with an amazing aroma. Most importantly, the right products are almost always at hand. Carefully follow the instructions for the recipe for loose pilaf from pork (with a photo for your convenience), and you will get an excellent result:

  1. First you need to thoroughly rinse the rice and leave it for 5 minutes in a pan with cold water. Now you can start preparing the meat. Wash the pork, dry and cut into small pieces. Some housewives ask, and for what purpose to take water? Best of all, warm, cold will not completely wash the meat.
rice washing

2. Take a special container in which pilaf will be cooked. Pour a few tablespoons of oil and turn on the stove. It is necessary to heat it a little.

3. After that, lay the pork.

pork roasting

4. Stir the meat so that it does not burn.

5. You need to prepare vegetables for pilaf. We peel them and finely chop them. We chop carrots and onions with chopping sticks. Tip: if you have watery eyes from this process, then moisten them with water.

6. First add the onion to the meat (you need it to turn golden), then the carrot. Overcook vegetables, stirring constantly. They should not burn, otherwise all our work will be wasted.

meat with vegetables

7. Pour water (so that it completely covers the meat), add all the necessary seasonings and spices. To salt. Mix well. The meat should be swept for about twenty minutes.

8. Again we return to rice. We pour out the water and put it in a cauldron for meat.

9. Peel the garlic and put in rice. It will give a special pungency and unique flavor to a ready-made dish.

ready pilaf

10. Reduce the fire, the water should all be absorbed. No need to mix. Then, after evaporation of water, cover the pilaf with a lid and let it brew for 20 minutes. Next, you can lay out the plates and call the family for a delicious dinner!

Loose pork pilaf: cooking secrets

Many housewives are well aware that the quality of a dish largely depends on three components: certain skills, fresh food and ... the mood with which you start to cook. So, if you want to learn how to make fragrant and crumbly pilaf from pork, arm yourself with patience. After all, this dish does not tolerate fuss and irritability. Also take into account some recommendations and advice from experienced housewives who have repeatedly spoiled their loved ones with excellent pilaf. So:

  • We think that many of you have already heard that special dishes are important for cooking pilaf. Therefore, be sure to try to get one. It must meet several requirements: it must have a thick bottom, a tight-fitting lid, and a sufficiently large volume. It is best to cook pilaf in a cast-iron cauldron. But, if this is not, then take a large Teflon pan with a lid.
  • Another very important nuance is which rice to take for cooking pilaf? It should be solid and transparent. Such options as long-grain, steamed, Krasnodar and others are perfect.
  • For loose pilaf from pork (and not only), the correct ratio of the parts of cereal and water is very important.
fried pork pilaf recipe with photo

Reviews

Pilaf with pork is an excellent dish that you can always please your family and guests. Many housewives cook it for the holidays as hot. In addition to its amazing taste and fantastic aroma, pilaf contains many useful vitamins. It is not difficult to cook it and it will not take much time. There are also many options for cooking pilaf, not only with meat. Do not be afraid to experiment, and then you will get a great dish!

loose pilaf recipe with pork

Finally

The recipe for fried pilaf with pork is quite simple to prepare. If you take all our advice into service, then there will certainly be a dish on your table that everyone will eat with pleasure. The most interesting thing is that pilaf can not only diversify your lunches and dinners, but also become the main decoration of the festive table. We wish you all bon appetit and even more delicious recipes!


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