Pilaf is a unique and popular dish. It is ubiquitous in Asian countries. The dish is so delicious that even magical legends and family stories are written about it. The right to be considered the homeland of this dish is disputed by many peoples and countries. Of course, the real pilaf is prepared from lamb in a cast-iron cauldron (preferably in the fresh air). But what if you change the conditions of the recipe a bit and take pork instead of lamb? Will pilaf taste bad then?
How to replace the cauldron?
Honestly, not every housewife has a cauldron. We have to look for a way out and think out - what to cook food in? And you do not need to invent anything. We propose today to test in your kitchen and by lunch to create pilaf pilaf in a pan.
Lamb Pork
Pork meat, although not quite suitable for this dish (according to some people), is still quite appropriate in such a recipe. Pork will add a special flavor to the dish. Moreover, this meat is tender and beautiful, its fat does not freeze "on the go." Try to cook pork pilaf in a pan - make a new taste. Who knows, perhaps this particular dish will become permanent on your dining table. Reason: it cooks quickly, has an excellent taste and, moreover, is very nutritious.
Which rice is better to use for pilaf?
For many centuries, this cereal has been an integral part of a huge number of dishes of Asian (and not only) cuisine. Since many different dishes are prepared from it, it is preferable to use the most suitable grains for each recipe. What rice is better to use for pilaf in this case? To make pilaf crumbly and beautiful, you only need to purchase varieties that have long grains. The round look sticks together more during heat treatment: it makes excellent sushi (also from Asian cuisine) and porridge. But now we need rice for pilaf from pork in a pan. Therefore, "Basmati", "Jasmine", "Krasnodar" - just what is required. We are looking for a steamed product.
Classic recipe for pilaf pork in a pan
Before you begin the process, you must check the availability of all ingredients. If something is missing, urgently buy and proceed with cooking.
Ingredients Composition:
- boneless pork - 500 grams;
- steamed long-grain rice - 1 cup;
- average carrots - 3 pieces;
- onions - 3 pieces;
- vegetable oil, refined, without aroma - for frying foods;
- seasonings for pilaf;
- boiled hot water - according to circumstances;
- salt to taste.
Cooking technology
And now about how to cook step-by-step pork pilaf in a pan.
- First you need to process and prepare vegetables and meat for the dish. We clear onions of inedible parts. My carrots and peel. We cut the meat with medium cubes across the fibers.
- Grind carrots. An important condition for cooking - in no case do we rub the root crop through a grater. For pilaf, we need small bars of this vegetable. The onion is also not small - it needs to be turned into a quarter-ring.
- Rice is an important component of the dish. It also needs to be prepared. To do this, wash the grains in cold water, removing flour rice pollen. When the water becomes clear, leave the cereal in it for seven to ten minutes. It should slightly absorb water. This subtlety will allow you to cook a quick pilaf of pork in a pan, significantly saving the time of the hostess.
- Pour vegetable oil into a pan with a thick bottom and high sides (preferably cast iron). We thoroughly warm the dishes with oil and spread the meat.
- We fry it on moderate heat to an appetizing golden brown on all sides. It is thanks to this crust that the dish as a result turns out friable and has an unusual, mouth-watering aroma. This preparation will take fifteen minutes. Do not forget to sometimes mix the contents of the dishes.
- After a quarter of an hour, add carrot bars and onion quarter rings to the skillet with meat. Cover and simmer the meat with the vegetable mixture without reducing the heat.
- Five minutes later, salt and introduce spices for pilaf. Mix vegetables with pork again. Cover for literally a minute to wake the aroma of seasonings.
- Align the meat and vegetables. We spread washed rice grains on top. We even this layer with a spatula or spoon. In no case do not mix the meat with cereal: this helps to ensure that the pilaf sticks together and is no longer beautiful and crumbly.
- Pour the contents of the pan with hot boiled water. To choose the right amount of liquid, we focus on the following subtlety: water should rise over a layer of rice by a centimeter or a half. And now let's add salt (if necessary).
- We turn on the maximum temperature of the stove in order to bring the water of the preparing pilaf again to a boil. As soon as the contents of the pan begin to boil - reduce the heat to medium (or moderate). We cover the future pork pilaf with a lid and simmer it until the liquid evaporates.
At the end of cooking, pierce the dish with a stick or spatula. Loose rice grains and a lack of water will indicate that the dish is ready. Turn off the stove. Cover the pan tightly with a lid and leave for 25-20 minutes. The dish is ready!