Pork pilaf

Pork pilaf is a hearty and fairly high-calorie dish that has won the hearts of millions thanks to its simple cooking process and the availability of ingredients. Using meat with fat, pilaf always turns out incredibly tasty and crumbly, and if you like experiments, you can add products such as mushrooms, dried fruits or white lard. And whichever option you choose, it will be delicious in any case - guaranteed and tested!

Crumbly pilaf with pork in a frying pan

Crumbled pilaf with pork in a frying pan is a moderately fatty and incredibly aromatic main dish, which every cook prepares in his own way. However, we advise you to pay attention to this classic version of preparing a hearty and tasty dish.

1. 
   Crumbly pilaf with pork is easy to prepare at home. Rinse the defrosted pork and pat dry with paper towels, cut into medium-sized pieces. Peel the onion and cut into half rings.
2. 
   After removing the skin from the carrots, chop them using a Korean vegetable grater. Remove the peel from the garlic and soak the washed rice cereal in water for 40 minutes.
3. 
   Heat the sunflower oil in a frying pan and fry the meat over high heat until an appetizing crust appears on all sides.
4. 
   Add the chopped vegetables to the pork, mix and fry everything together for about 5-7 minutes.
5. 
   Pour boiling water over the ingredient, season with spices and salt.
6. 
   Boil the zirvak for 5 minutes and pour in the rice, level it and cover with a lid. Simmer over medium heat until the moisture evaporates.
7. 
   Arrange the garlic cloves.
8. 
   We collect the pilaf in a mound and tightly close it with a lid, the diameter of which is smaller than the frying pan. Let the food sit for 10-15 minutes.
9. 
   Serve warm and aromatic pilaf with pork to the table and enjoy. Bon appetit!

Uzbek pork pilaf in a cauldron

Uzbek pork pilaf in a cauldron is prepared quite simply; the whole secret of the exquisite and seductive aroma lies in the right set of spices, which necessarily include cumin, turmeric and a large amount of garlic. Treat yourself to some Asian classics! Despite the fact that Uzbek pilaf in its classic version is prepared from lamb or beef, people whose religion allows them to eat pork have successfully adapted this recipe to it.

Cooking time – 90 min.

Cooking time – 20-25 min.

Portions – 4-5.

Ingredients:

• Pork – 600 gr.
• Rice for pilaf – 500 gr.
• Water – 5 tbsp.
• Carrots – 500 gr.
• Bulbs – 2 pcs.
• Garlic – 2 heads.
• Sunflower oil – 100 ml.
• Seasoning for pilaf – 1 tsp.
• Saffron – ½ tsp.
• Turmeric – 1 pinch.
• Hot pepper - to taste.
• Salt - to taste.
• Zira - to taste.

Cooking process:

Step 1. Cut one onion into half rings and throw it into a cauldron with hot sunflower oil. Brown and remove with a slotted spoon.

Step 2. Without wasting time, rinse and dry the meat, cut into cubes.

Step 3. Cut the carrots into large pieces.

Step 4. Cut the onion into thick quarter rings.

Step 5. Place the pork into boiling oil and stirring constantly until it turns light brown. Add the onion, after a couple of minutes add the carrots.

Step 6. At the moment when the carrots have softened, add salt and seasonings - add water and simmer for about half an hour.

Step 7. Wash the rice in several waters.

Step 8. Distribute the cereal in the cauldron.

Step 9. Press down the grains of rice and add the pepper pod and garlic cloves.

Step 10. Cook over moderate heat for 20 minutes from the moment it boils. Then lightly mix the top layer and collect it into an even mound (see photo).

Step 11. Close the dish with a lid and simmer over low heat for another 10-15 minutes. Then mix the finished food.

Step 12. Place on portioned plates and eat. Bon appetit!

Homemade pilaf with pork in a slow cooker

Homemade pilaf with pork in a slow cooker is an incredibly tasty and aromatic dish that will become an exquisite meal for you and your family members, after which you will not feel hungry for a long time. Thanks to the use of technology, the cook only needs to chop the ingredients.

Cooking time – 60 min.

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• Pork – 500 gr.
• Rice – 2 tbsp.
• Onion – 2 pcs.
• Seasoning for pilaf – 20 gr.
• Carrots – 2 pcs.
• Water – 2 tbsp.
• Sunflower oil – ½ tbsp.
• Garlic – 1 head.
• Salt - to taste.

Cooking process:

Step 1. Before starting the process, thoroughly wash the cereal, peel and rinse the vegetables.

Step 2. Cut the carrots into oblong strips.

Step 3. Roughly chop the onion.

Step 4. Heat sunflower oil in a bowl and place pork cubes, generously sprinkle with seasonings and salt, add vegetables and mix.

Step 5. Spread the rice in an even layer.

Step 6. Fill the ingredients with water, lightly season and add salt, place the head of garlic in the center and close the lid of the appliance.

Step 7. Turn on the “pilaf” program and forget about the kitchen for an hour.

Step 8. Serve the aromatic and crumbly pilaf to the table “piping hot.” Bon appetit!

Pilaf with pork and tomato paste

Pilaf with pork and tomato paste differs from other similar recipes with its incredibly rich taste and bright aroma that will fill your entire house even at the cooking stage. And once you try to add paste to the composition, you will start doing this on a regular basis!

Cooking time – 1 hour 10 minutes

Cooking time - 20 minutes.

Portions – 4-5.

Ingredients:

• Long grain rice – 270 gr.
• Pork – 500 gr.
• Onion – 200 gr.
• Carrots – 100 gr.
• Garlic – 2 teeth.
• Tomato paste – 2 tbsp.
• Salt – 2 tsp.
• Spices for pilaf – 2 tsp.
• Laurel leaf – 2 pcs.
• Vegetable oil - for frying.

Cooking process:

Step 1. Prepare the main ingredients: peel and chop the vegetables, rinse the cereal until the water is clear, cut the meat into medium-sized pieces.

Step 2.Heat the vegetable oil in a fireproof bowl and fry the carrots and onions for 5 minutes, add the garlic and pork - mix and cook for 10-15 minutes.

Step 3. Then season the ingredients with seasoning and tomato paste - add water and bring to a boil, simmer for 20 minutes.

Step 4. Spread the rice in an even layer, add bay leaves, salt and unpeeled garlic cloves. Close the lid and set aside for 30 minutes, simmer over low heat.

Step 5. Before serving, decorate with fresh herbs and taste. Bon appetit!

Real pork pilaf in a cauldron over a fire

Real pork pilaf in a cauldron over a fire, prepared according to an Uzbek recipe, is a real gastronomic pleasure that is incomparable to anything else. Don’t be scared by the large amount of vegetable fat, because it is thanks to it that the food turns out so juicy.

Cooking time – 60 min.

Cooking time – 20-25 min.

Portions – 5-7.

Ingredients:

• Long grain rice – 900 gr.
• Pork pulp – 1 kg.
• Carrots – 800-900 gr.
• Onion – 800-900 gr.
• Vegetable oil – 250-300 ml.
• Garlic – 2 heads.
• Seasoning for pilaf – 1 sachet.
• Salt - to taste.

Cooking process:

Step 1. Peel and cut the vegetables: onion into half rings, and carrots into thick strips, do not touch the heads of garlic. Cut the pork into cubes of the same size.

Step 2. Pour a large amount of vegetable oil into the cauldron and heat it up, add the meat slices and cook for 5-7 minutes, stirring frequently.

Step 3. Add the onion and carrots and fry until soft (about 6 minutes), then pour in a glass of boiling water and add ½ of all the spices - mix.

Step 4.Time it for 5 minutes and add the washed cereal, add more hot water so that the liquid covers the rice by two fingers and pour in the remaining seasonings. Stir lightly and almost completely submerge the heads of garlic in the center, close the lid and simmer for 20 minutes.

Step 5. After the time has passed, remove the cauldron from the heat and leave it covered for another 20 minutes.

Step 6. Serve the crumbly food in a large dish and immediately take a sample. Bon appetit!

Pilaf with pork and lard

Pilaf with pork and lard is a popular dish that is famous for its satiety and nutrition. For the recipe we need classic ingredients: rice, meat, vegetables and, of course, a whole bouquet of aromatic spices that are revealed during cooking.

Cooking time – 90 min.

Cooking time - 20 minutes.

Portions – 4-5.

Ingredients:

• Steamed rice – 1 tbsp.
• Pork – 500 gr.
• Lard – 100 gr.
• Bulbs – 2 pcs.
• Carrots – 2 pcs.
• Garlic – 7 teeth.
• Boiling water – 2.5 tbsp.
• Salt - to taste.
• Spices for pilaf - to taste.

Cooking process:

Step 1: The prep stage involves peeling the vegetables and rinsing and drying the pork.

Step 2. Throw small pieces of lard into the cauldron, melt out all the fat and fry until cracklings form - remove with a slotted spoon.

Step 3. Throw pork slices into the melted fat, brown and salt well.

Step 4. At the moment when the meat has changed color, add chopped onion and garlic and stir.

Step 5. After 3-4 minutes, add large carrot sticks.

Step 6. Sprinkle the zirvak with aromatic spices, mix thoroughly and cook over moderate heat for another 15 minutes.

Step 7. Next, add to the composition of the rice.

Step 8Pour boiling water over the ingredients and reduce the heat to low, simmer under the lid for 40 minutes. Don't mix.

Step 9. Then wrap the cauldron in a warm blanket and leave it like that for 10-15 minutes until the cereal is ready.

Step 10. Bon appetit!

Pilaf with pork and raisins

Pilaf with pork and raisins is a balanced dish that is loved by many due to its bright taste and rich, pleasant aroma with garlic notes. In addition to raisins, you can also supplement the main composition with dried fruits such as prunes and dried apricots.

Cooking time – 45 min.

Cooking time - 10 min.

Portions – 2.

Ingredients:

• Rice – 150 gr.
• Pork – 100 gr.
• Carrot – 1 pc.
• Onion – ¼ pc.
• Water – 1 tbsp.
• Sunflower oil – 30 ml.
• Raisins – 20 gr.
• Dried apricots – 40 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Place the products indicated in the list above on the work surface: remove the skins and husks from the vegetables, wash and dry the pork.

Step 2. Pour sunflower oil into a frying pan and add grated carrots, cubes of pork and onions - stirring, fry for about 3 minutes.

Step 3. Spread the washed cereal on top in an even layer.

Step 4. Add washed raisins and chopped dried apricots.

Step 5. Pour the ingredients with water, season with ground pepper and salt.

Step 6. Simmer under the lid for 15-20 minutes and remove from the burner without removing the lid, steam the rice for another 15 minutes.

Step 7. Distribute the aromatic pilaf into portioned bowls and begin tasting. Bon appetit!

Pilaf with pork and mushrooms

Pilaf with pork and mushrooms will pleasantly surprise you and your household with its original aroma and unusual taste, which will captivate you at the first try.The composition remains classic, except that we will add fragrant mushrooms, which will balance the taste.

Cooking time – 60 min.

Cooking time – 15-20 min.

Portions – 4.

Ingredients:

• Rice – 1 tbsp.
• Mushrooms – 350 gr.
• Pork – 300 gr.
• Onion – 2 pcs.
• Vegetable oil – 80 ml.
• Carrots – 2 pcs.
• Seasoning for pilaf – 2 tsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Place everything you need on the table.

Step 2. Wash the meat thoroughly and pat dry with napkins, cut into medium-sized segments.

Step 3. Brown the pork in hot vegetable oil.

Step 4. In a separate fireproof bowl, fry the champignon slices until excess moisture evaporates.

Step 5. At the same time, finely chop the onions and grate the carrots.

Step 6. Pour the vegetables into the mushrooms and mix.

Step 7. Cook the ingredients until the orange vegetable is soft, add pork, salt and seasonings - stir and fry for another 5-7 minutes.

Step 8. Fill the zirvak with washed rice.

Step 9. Pour in water so that the liquid is 2-3 centimeters above the cereal.

Step 10. Cook over moderate heat until the moisture has almost completely evaporated, stirring frequently, then reduce the heat to low and simmer under the lid for 5-10 minutes. Next, without touching the lid, leave for another 10-15 minutes. Bon appetit!

Bulgur pilaf with pork

Bulgur pilaf with pork is an original version of preparing a familiar dish of Uzbek cuisine. By replacing one of the main ingredients: rice with bulgur, the taste does not become worse, but only changes slightly and turns out to be very original. This pilaf always comes out crumbly and flavorful.

Cooking time – 1 hour 20 minutes

Cooking time - 30 min.

Portions – 6-7.

Ingredients:

• Pork – 800 gr.
• Bulgur – 300 gr.
• Water – 800 ml.
• Carrots – 270 gr.
• Garlic – 20 gr.
• Onions – 250 gr.
• Vegetable oil – 3 tbsp.
• Zira – 1 tsp.
• Turmeric – 1 tsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. We begin cooking by preparing the ingredients: cut the washed meat into portions, having first gotten rid of films and excess fat. We wash the vegetables, cut the onion into rings, carrots into strips, and divide the head of garlic into cloves.

Step 2. Let's start preparing zirvak: pour and heat vegetable oil into a frying pan, saute the onion for 5-7 minutes and add pork, brown for another 10-12 minutes. Next, add the carrots and bring the ingredient until soft, usually 5-6 minutes is enough.

Step 3. Fill the mixture with water, season and salt, add the garlic cloves and simmer over low heat for about 40 minutes.

Step 4. Then, pour the washed bulgur into an even layer onto the meat and vegetables, add turmeric and add a little more hot water, and keep on low heat for another 20 minutes. At the end of the heat treatment, leave the pilaf covered for another 15-20 minutes.

Step 5. Serve the hot dish and, if desired, add slices of hot pepper and herbs. Bon appetit!

Crispy brown rice pilaf with pork

It is simply impossible to spoil crumbly brown rice pilaf with pork and turn it into a bowl by keeping it on the fire. Thanks to the use of brown cereal, the grains of which do not fall apart or stick together, the finished food always turns out perfect.

Cooking time – 80 min.

Cooking time – 15-20 min.

Portions – 4.

Ingredients:

• Pork – 600 gr.
• Brown rice – 200 gr.
• Carrot – 1 pc.
• Onion – 1 pc.
• Garlic – 1 tooth.
• Seasoning for pilaf – ½ tsp.
• Seasoning for meat – ½ tsp.
• Zira – ½ tsp.
• Sunflower oil – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. To prepare, peel and wash the vegetables, thoroughly rinse the piece of meat and give it time to dry.

Step 2. Cut the pork into fairly large segments and place in a frying pan with hot sunflower oil, fry over high heat until a crust forms. Then pour out some water and reduce the heat, cover with a lid and simmer for about 20 minutes.

Step 3. After the time has passed, add finely chopped vegetables to the meat: onions, garlic and carrots.

Step 4. After about 5 minutes, pour in the washed cereal, mix and fry for another minute.

Step 5. Season the ingredients, add salt and pour boiling water 2 centimeters above the ingredients. Cover the dish with a lid and simmer over low heat for 40-50 minutes.

Step 6. Gently mix the finished dish with a spatula and leave under the lid for another 10-15 minutes to allow the rice to cook.

Step 7. Place the crumbly pilaf into bowls and serve immediately. Bon appetit!