Delicious and hearty dishes - this is what should be an integral part of lunch or dinner. But, unfortunately, not everyone knows what to cook. Diversify any day you can pilaf.
There are dozens of recipes on the web. Someone does not cook rice, someone adds more vegetables, someone uses beef or chicken as a meat component. But, undoubtedly, the taste of pilaf will become the brightest and most saturated only when pork is used in the preparation. You can prepare a delicious pilaf with pork in various ways: in a cauldron, in a saucepan, and in a slow cooker.
Pork pilaf
The composition of the necessary products:
- Pork - 1.2 kg.
- Zira - two dessert spoons.
- Rice is one kilogram.
- Oil - one hundred milliliters.
- Carrots - three pieces.
- Garlic - one large head.
- Onion - four heads.
- Turmeric - a tablespoon with a slide.
- Paprika - two tablespoons.
- Salt is a tablespoon.
We prepare the ingredients
Many, especially novice housewives are wondering about how to cook pilaf from pork. In such cases, long-proven recipes of experienced chefs help. Armed with one of these recipes, we learn how to cook crumbly pilaf from pork. As in this and in any other pilaf recipe, rice must be carefully sorted. Remove debris, husks, pebbles and spoiled grains. Then wash well, pour cold water and let it brew for about three hours.
Further, in order to cook pork pilaf, the recipe of which we took as a basis, it is necessary to peel the onion heads from the husk and cut them into thin rings. Then take a cauldron, in which pilaf will be cooked, and pour oil into it. Put it on fire and heat well. Then dip the onions, cut into rings, into the cauldron and fry until golden brown.
Now, to cook pork pilaf at home, you need to use a special knife and peel the carrots, wash it and cut into small cubes. The next ingredient to prepare is meat. Pork should be washed well and must be dried in any way convenient for you, and then chop into medium-sized pieces.
Cooking pilaf
In a cauldron with fried onions, lay out the pieces of pork and fry until the meat is covered with a golden brown crust. Next, spread the carrot sticks and fry for five to six minutes. Now the turn has come to spices. Pour all the spices indicated in the recipe into a cauldron and mix well. Pour water so that it covers the meat literally one or two centimeters. Cover the cauldron with a lid and cook over low heat until the meat is soft.
Then, in the cauldron, you need to place the last ingredient - rice. But, having poured rice, in no case should it be mixed. Add water if necessary. In the middle of a cauldron, place a whole head of garlic. Pork pilaf stew over low heat is necessary until almost all the water has evaporated. Leave the prepared pilaf for fifteen to twenty minutes, and then you can put it on plates. Using this recipe, we found out how to cook pork pilaf, which will be tasty, fragrant and crumbly.
Pork pilaf in a slow cooker
The following ingredients will be required:
- Pork (preferably not fatty) - one kilogram.
- Steamed rice - two glasses.
- Spices for pilaf in the east - forty grams.
- Onion - four pieces.
- Salt is a dessert spoon.
- Carrots - four pieces.
- Oil - one hundred milliliters.
- Garlic - one large head.
- Water - three hundred milliliters.
Step by step cooking pilaf
Many just master such a kitchen unit as a slow cooker, so they wonder about how to cook pork pilaf in a slow cooker. Numerous recipes of those housewives who with a slow cooker for a long time on the "you" and prepare the most diverse dishes in it will help. We will use one of these recipes and learn how to cook pilaf with pork in a slow cooker correctly.
Initially, some ingredients have to be prepared. Peel, wash and cut carrots with long, thin strips. Separate the onion from the husk and chop in large cubes. Wash, dry and cut pork lean meat into small pieces. We have prepared the main ingredients and further, to learn how to cook pork pilaf in a slow cooker, we will, using a step-by-step recipe, stew vegetables and meat.
Pour oil into the multicooker bowl. Next, place the pieces of pork in the bowl and sprinkle evenly with oriental pilaf spices and salt. Put thin strips of carrots and onion cubes on top. Mix well all the ingredients in the bowl. Then add two glasses of steamed and washed rice. Pour rice with two glasses of water and sprinkle with a small amount of spices and salt.
In the center of the bowl, place an unpeeled large head of garlic, thanks to which pilaf with pork will be very fragrant. Close the lid and set the “Pilaf” program to the multicooker. Time to set for sixty minutes. In an hour, you will have ready a delicious and fragrant pilaf with pork, which you can treat both family members and close friends.
Pilaf cooked in a pan
Grocery list:
- Pork - half a kilogram.
- Steamed rice - one and a half glasses.
- Oil - two hundred milliliters.
- Onion - five heads.
- Spices - two tablespoons.
- Carrots - two pieces.
- Ground pepper - half a teaspoon.
- Salt - one tablespoon without a slide.
Cooking pilaf in a pan
If you are still not completely confident in your culinary abilities and do not know for sure how to cook pork pilaf deliciously, then we suggest using this already proven recipe. And let's start by rinsing steamed rice quite well with water. Onions and carrots traditionally need to be peeled. Then grate the carrots and chop the onion into cubes.
A piece of pork also needs to be washed well and remove all moisture from it. Then cut into small pieces. Place a deep frying pan on a large fire. Pour in oil and, when it is warm, lay out slices of pork meat. Fry from all sides for about ten minutes, no more, not forgetting to mix it all the time.
As soon as the meat is covered with a crust, transfer the chopped onions and carrots into the pan. You also need to add spices for pilaf, salt and ground pepper. Stir the contents of the pan, reduce heat and simmer for about fifteen minutes, stirring occasionally. Next, pour clean steamed rice evenly throughout the pan. Pour water so that it covers the rice one and a half to two centimeters, add salt and cover with a lid.
Stew rice with pork under the lid on the smallest fire for about fifty minutes. After cooking, without opening the lid, leave the pilaf to infuse for about another fifteen minutes. Then cook the prepared, tasty and satisfying pilaf with pork, cooked in a pan, place on plates and serve, sprinkled with chopped dill.