In the article "How to cook pork pilaf ", you will read a simple and understandable instruction. I advise you to pay attention to this wonderful recipe. Pilaf belongs to oriental dishes. Real oriental pilaf is cooked only with ram meat, but today there are many other recipes for cooking this dish with pieces of chicken, pork and beef meat.
How to cook pork pilaf? There are two main ways of cooking it: the most common - Uzbek pilaf from pork, when rice is cooked with meat, and Azerbaijani, when rice and pieces of meat are cooked separately and then mixed.
To know how to cook pork pilaf, you do not need to know the recipe by heart, since there is no certain cooking technology, everyone cooks pilaf at his discretion.
Cooking this dish will take you about 2 hours and is designed for 8 servings. But you will not regret the time spent, as you will get a lot of pleasure when you eat pilaf. When purchasing ingredients, it is very important to use high-quality rice, then the pilaf will turn out to be friable and tasty.
Required Products:
- pork - 500 grams;
- beef ribs - 3pcs;
- white rice - 500 grams;
- 2 small onions;
- carrots - 500 grams;
- 1 head of garlic;
- sunflower oil –200 ml .;
- salt;
- 1 capsicum hot pepper;
- 1/2 tea teaspoons of zira;
- barberry - to taste;
Step-by-step instructions on how to cook pork pilaf:
1. How to cook pork pilaf : in a cauldron or in a pan? A cauldron is best suited for this; in it, pilaf will not burn to the walls and leave an unpleasant burning smell.
Rinse well and soak the whole rice in advance. Pour 200 ml of sunflower oil into a well-heated cauldron and heat it. We put beef ribs in a cauldron and fry them over medium heat for about 10 minutes.
2. When the ribs are browned, we pull them out onto a plate. 2 onions clean and cut into rings. Fry them in a cauldron until golden brown.
3. Rinse the pork meat well in cold water. We cut it into small pieces and put it in a cauldron to stew. There, the meat is stewed with onions until golden brown.
4. Peel a few medium-sized carrots and cut them into strips or rings. We put all this in a cauldron and fry for about 10 minutes until it is browned.
5. Add 2-3 cloves of garlic, hot pepper and zira (half a teaspoon). Pour ribs back into the cauldron. Pour the entire contents of the cauldron with boiling water so that the water covers all the ingredients, and sprinkle with salt. Leave the pilaf to boil over low heat for 30–40 minutes.
6. We pull out all the ribs and season to taste with barberry. Ribs can be eaten separately from pilaf.
7.Now the most important ingredient in this dish. We drain the water from the soaked rice and carefully put it in a cauldron. Rice must be lightly rammed with a spoon. We cover all products with salted boiling water for 2 centimeters. Cook the pilaf over low heat without covering. The most important thing is to prevent a common mistake. Many begin to mix pilaf, but this can not be done.
8. When the rice swells and absorbs all the water, cover the cauldron with a lid and cook the pilaf until cooked on a low fire. If the rice is still raw and not enough water, you can still add boiling water.
Pork pilaf is ready! Remove it from the stove and let it brew for 20 minutes with the lid closed. You can even wrap the cauldron in a blanket or blanket so that the heat lasts longer. Then the rice will be crumbly, and this is very important in pilaf.
When serving, pilaf can be decorated with fresh herbs. Do not forget about the ribs seasoned with barberry, they can be served with potatoes or salad.
Now you know how to cook pork pilaf, and you will delight your guests with this hot oriental dish! It will truly surprise even the most experienced cooks and avid housewives! Cook with pleasure and then your dishes will be amazingly delicious!