Pork pilaf in a cauldron

Pork pilaf in a cauldron is a hearty and flavorful homemade dish that is perfect for a family lunch or dinner. Pork will make the treat even more juicy and satisfying, and various spices will add a unique aroma. There are many options for performing pilaf. Take a look at our culinary selection and choose the recipe that suits you.

How to cook pork pilaf in a cauldron on the stove

I would like to recommend a recipe for incredibly tasty and aromatic pork pilaf, cooked in a cauldron on the stove. The hot dish will undoubtedly please everyone who tries it. Prepare it and you definitely won’t regret it!

1. 
   Wash the pork thoroughly in cold running water and then pat dry with paper towels.Cut the prepared meat into medium-sized pieces.
2. 
   Place the cauldron over moderate heat and pour in the required amount of vegetable oil.
3. 
   Reheat well. Peel a small onion and cut crosswise. Place in a cauldron and heat the oil until the onion is completely fried.
4. 
   Then use a slotted spoon to carefully remove the onion. Place the prepared meat and fry it well, stirring occasionally.
5. 
   Peel the onions, rinse under cold running water and chop with a sharp knife.
6. 
   Wash the carrots thoroughly and then peel them using a vegetable peeler. Cut the peeled carrots into thin strips.
7. 
   By this time the meat will be evenly fried.
8. 
   Place chopped onions in the cauldron with the meat.
9. 
   Stirring occasionally, fry the onions until softened.
10. 
    Then add the chopped carrots and fry, stirring occasionally, until golden brown.
11. 
    Salt, add the required amount of turmeric, barberry, ground paprika, cumin and ground black pepper. Pour in the required amount of drinking water. Bring the zirvak to a boil. Cover with a lid and simmer over low heat for 15-20 minutes.
12. 
    Rinse the required amount of rice thoroughly in cool water several times and then place it in a cauldron.
13. 
    Spread the rice evenly over the entire surface using a slotted spoon. Cover the cauldron with a lid, move it to low heat, and cook for about 35-40 minutes.
14. 
    After the time has passed, check the readiness of the pilaf. Turn off the fire.
15. 
    After about 10-15 minutes, carefully stir the pilaf with a spatula, place on plates and serve.

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Bon appetit!

Real pork pilaf in a cauldron over a fire

I would like to share an incredibly tasty recipe for pork pilaf cooked in a cauldron over a fire. The hot dish turns out incredibly aromatic, crumbly and very appetizing. The male half will appreciate this dish and ask for more.

Cooking time: 2 hours 30 minutes

Cooking time: 30 minutes

Servings – 14

Ingredients:

Pork – 1.3 kg.

Rice – 800 gr.

Carrots – 1 kg.

Onions – 1 kg.

Vegetable oil – 300 ml.

Garlic – 2 heads

Salt - to taste

Spices for pilaf - to taste

Zira – 1 tbsp.

Barberry – 1 tbsp.

Ground black pepper - to taste

Drinking water – 1.5 l.

Cooking process:

1. Wash the pork thoroughly in cold running water and then pat dry with paper towels. Coarsely chop the prepared meat.

2. Peel the onions, rinse under cold running water and cut into large rings.

3. Wash the carrots thoroughly and then peel them using a vegetable peeler. Cut the peeled carrots into thin strips.

4. Light the fire in advance. Place the cauldron on the fire and pour in the required amount of vegetable oil. Heat well until white smoke appears.

5. Place pork on the bones in hot oil and fry until golden brown. Then carefully remove with a slotted spoon and place on a plate.

6. Then carefully, so as not to burn yourself, place the meat in the cauldron.

7. Fry on all sides until golden brown.

8. When the meat is well fried, add the fried pork bones and chopped onions.

9. Stirring occasionally, fry the onions until softened.

10. Salt, add the required amount of barberry, cumin, spices for pilaf and ground black pepper. Then add chopped carrots.

eleven.Fry, stirring occasionally, until golden brown.

12. Pour half a liter of drinking water. Bring the zirvak to a boil. Simmer for 15-20 minutes, covered.

13. Then lay out the heads of garlic, having first peeled the top layer of husk.

14. Rinse the required amount of rice thoroughly in cool water several times, and then place it in a cauldron. Spread the rice evenly over the entire surface using a slotted spoon. Pour boiling water prepared in advance and cook the pilaf for about 40-50 minutes.

15. After the time has passed, rake the rice into the center in a mound. Rake the firewood to the sides and close the damper. Close the cauldron with a lid and cook until the water has completely evaporated, periodically checking the readiness of the pilaf.

16. When the water has completely evaporated, remove the firewood completely and leave the pilaf to steep for 20-25 minutes. Carefully lay out the finished pilaf in layers - rice, carrots, meat, pre-cut into smaller pieces, and garlic.

Bon appetit!

Classic Uzbek pork pilaf in a cauldron

It is with great pleasure that I want to share the recipe for classic Uzbek pork pilaf cooked in a cauldron. The hot dish turns out tasty, aromatic, juicy and crumbly. Be sure to use this wonderful recipe and get unforgettable pleasure from the flavor combination.

Cooking time: 1 hour 55 minutes

Cooking time: 20 minutes

Servings – 8

Ingredients:

Pork – 500 gr.

Rice – 500 gr.

Carrots – 300 gr.

Onions – 400 gr.

Vegetable oil – 150 ml.

Garlic – 1 head

Salt - to taste

Turmeric - to taste

Zira – 1 tbsp.

Barberry – 1 tbsp.

Paprika - to taste

Drinking water – 400 ml.

Cooking process:

1.Wash the pork thoroughly in cold running water and then pat dry with paper towels. Cut the prepared meat into medium-sized pieces. Peel the onions and rinse under cold running water. Wash the carrots thoroughly and then peel them using a vegetable peeler.

2. Prepare the required amount of herbs and spices.

3. Cut the peeled onion flavor into thin half rings.

4. Cut the peeled carrots into thin strips.

5. Place the cauldron over high heat and pour in the required amount of vegetable oil. Reheat well. Add chopped onions. Stirring occasionally, fry the onions until golden brown.

6. Then place the meat and fry evenly on all sides. Add chopped carrots and fry a little. Salt, add turmeric, barberry, paprika and cumin. Pour some drinking water. Bring the zirvak to a boil. Cover with a lid and simmer over low heat for 15-20 minutes.

7. Rinse the rice thoroughly in cold water several times, and then place it in a cauldron, spreading it evenly over the entire surface using a slotted spoon. Pour in the remaining amount of water, stick in the head of garlic, cover the cauldron with a lid, move it to low heat, and cook for about 35-40 minutes.

8. After the time has passed, check the readiness of the pilaf. Turn off the fire. After about 10-15 minutes, carefully mix the pilaf with a spatula, place on plates and serve with a salad of fresh tomatoes and onions.

Bon appetit!

Crumbly pork pilaf in a cauldron in the oven

I want to share my favorite and, in my opinion, incredibly tasty recipe for crumbly pork pilaf cooked in the oven.I often cook this pilaf, and everyone who tries it gets indescribable pleasure.

Cooking time: 1 hour 15 minutes

Cooking time: 15 minutes

Servings – 6

Ingredients:

Pork – 500 gr.

Rice – 200 gr.

Carrots – 150 gr.

Onions – 150 gr.

Vegetable oil – 100 ml.

Salt - to taste

Spices for pilaf - to taste

Ground black pepper - to taste

Broth – 600 ml.

Cooking process:

1. First of all, prepare all the necessary ingredients for the crumbly pork pilaf. Peel the onions and rinse under cold running water. Wash the carrots thoroughly and then peel them using a vegetable peeler.

2. Rinse the required amount of rice thoroughly in cool water several times.

3. Chop the peeled onions with a sharp knife.

4. Grate the peeled carrots on a coarse grater.

5. Place the cauldron on the fire and pour in vegetable oil. Heat well, add onions and carrots. Stirring occasionally, fry until softened. Wash the pork thoroughly in cold water, then dry it with paper towels, cut into medium-sized pieces, and place in a cauldron.

6. After about 15 minutes, all ingredients will be well fried.

7. Distribute the rice evenly over the entire surface using a slotted spoon.

8. Preheat the broth until hot.

9. Salt, add the required amount of spices for pilaf and ground black pepper. Pour hot broth over rice. Place the cauldron in an oven preheated to 100 degrees and cook the pilaf for 25-30 minutes.

10. After the time has passed, check the readiness of the pilaf and carefully remove the cauldron from the oven.

eleven.Gently mix the crumbly pilaf with a spatula, place on plates and serve.

Bon appetit!

How to cook delicious chicken and pork pilaf in a cauldron

Chicken and pork pilaf cooked in a cauldron is perfect for a family lunch or dinner. The dish turns out balanced, aromatic and incredibly tasty. Prepare it and your family will be delighted.

Cooking time: 1 hour 20 minutes

Cooking time: 15 minutes

Servings – 8

Ingredients:

Pork – 400 gr.

Chicken breast – 400 gr.

Long grain rice – 400 gr.

Carrots – 2 pcs.

Onions – 3 pcs.

Vegetable oil – 200 ml.

Garlic – 2 heads

Salt - to taste

Bay leaf - to taste

Zira – 1 tbsp.

Barberry – 1 tbsp.

Black peppercorns - to taste

Drinking water – 400 ml.

Cooking process:

1. Prepare all the necessary ingredients for chicken and pork pilaf.

2. Wash the chicken breast thoroughly in cold running water and then dry with paper towels.

3. Cut the prepared chicken meat into medium-sized pieces.

4. Peel the onions, rinse under cold running water and cut into medium-sized cubes.

5. Wash the carrots thoroughly and then peel them using a vegetable peeler. Cut the peeled carrots into cubes. Place the cauldron over moderate heat and pour in the required amount of vegetable oil. Add onions and carrots. Stirring occasionally, fry until softened.

6. Season with salt, add the required amount of barberry, cumin, black peppercorns and bay leaf.

7. Wash the pork thoroughly in cold running water and then pat dry with paper towels.Cut the prepared meat into medium-sized pieces and place in a cauldron, stirring occasionally, fry on all sides.

8. Then add the chicken meat and mix thoroughly.

9. Peel the garlic.

10. Place garlic in a cauldron with meat.

11. Rinse the required amount of long grain rice thoroughly in cool water several times, and then place it in a cauldron, spreading it evenly over the entire surface using a slotted spoon. Pour the required amount of water, cover the cauldron with a lid, move it to low heat, and cook for about 35-40 minutes.

12. After the time has passed, check the readiness of the rice. Turn off the fire. After about 10-15 minutes, carefully stir the pilaf with a spatula, place on plates and serve.

Bon appetit!

Pork pilaf according to the recipe of Stalik Khankishiev

It is with great pleasure that I want to share an interesting and unusual recipe for pork pilaf. An incredible combination of tastes and aromas will shock and pleasantly surprise you. Use the recipe and please yourself and your loved ones with a tasty and satisfying dish.

Cooking time: 2 hours 30 minutes

Cooking time: 30 minutes

Servings – 8

Ingredients:

Pork – 600 gr.

Basmati rice – 300 gr.

Onions – 2 pcs.

Salt - to taste

Cherry – 300 gr.

Pineapples – 500 gr.

Granulated sugar – 3 tbsp.

Ground black pepper - to taste

Ground paprika - to taste

Ground cinnamon - to taste

Star anise - a pinch

Cloves - a pinch

Ghee butter – 2 tbsp.

Vegetable oil – 100 ml.

Cooking process:

1. Wash the cherries thoroughly and then remove the seeds using a pin or a special device.Place in a small baking tray, sprinkle with granulated sugar and add the required amount of melted butter.

2. Place the baking sheet in an oven preheated to 130 degrees. When the boiling process begins, reduce the temperature to 100 degrees and bake the cherries for 30-40 minutes.

3. Wash the pork thoroughly in cold running water and then pat dry with paper towels. Cut the prepared meat into medium-sized pieces. Season with salt and add ground black pepper and ground paprika to taste. Mix thoroughly and leave to marinate for 15-20 minutes.

4. Wash the pineapple thoroughly, then peel it and cut it into medium-sized pieces.

5. Place the cauldron over moderate heat and pour in the required amount of vegetable oil. Reheat well. Peel the onions, rinse under cold running water and cut into rings. Fry until golden brown.

6. Then lay out the chopped pineapples, add ground cinnamon, star anise and cloves.

7. Place the prepared meat, fry evenly on all sides.

8. Mix thoroughly.

9. Rinse the required amount of basmati rice thoroughly in cool water several times, and then boil in salted water, then drain through a sieve. Place boiled rice in a baking pot in layers, alternating with meat and pineapples.

10. Add only pineapples and meat to rice. No juice needed.

11. Remove the baked cherries from the oven, and then strain out the resulting juice using a slotted spoon.

12. Place the cherries on top of the rice. Cover the pot with a lid, place in the oven for 35-40 minutes and cook at 180 degrees. Then remove and pour over the cherry juice.

13.After about 10-15 minutes, carefully stir the pilaf with a spatula and place on a beautiful dish.

14. Serve the fragrant and bright pilaf on the table.

Bon appetit!

A simple and tasty recipe for pork pilaf with raisins in a cauldron

I propose to cook incredibly tasty, juicy and tender pork pilaf with raisins in a cauldron. This hearty dish is perfect for lunch, dinner or even a family celebration. Fragrant pilaf goes well with fresh vegetables and herbs.

Cooking time: 1 hour 30 minutes

Cooking time: 15 minutes

Servings – 6

Ingredients:

Pork – 700 gr.

Dried apricots – 1 handful

Basmati rice – 180 gr.

Carrots – 2 pcs.

Onions – 1 pc.

Vegetable oil – 50 ml.

Garlic – 2 heads

Salt - to taste

Raisins – 1 handful

Ground black pepper - to taste

Drinking water – 400 ml.

Cooking process:

1. Prepare all the necessary ingredients for pork pilaf with raisins.

2. Wash the pork thoroughly in cold water and then pat dry with paper towels. Cut the prepared meat into medium pieces. Place the cauldron over moderate heat and pour in the required amount of vegetable oil. Place the prepared meat, salt and pepper well, fry it well on all sides, stirring occasionally.

3. Peel the onions, rinse under cold running water and chop with a sharp knife. Wash the carrots thoroughly and then peel them using a vegetable peeler. Cut the peeled carrots into thin strips. Add vegetables to meat and fry until softened.

4. Wash dried apricots and raisins thoroughly under running water, dry with paper towels and place in a cauldron.

5.Rinse the required amount of basmati rice thoroughly in cool water several times, and then place it in a cauldron, spreading it evenly over the entire surface using a slotted spoon.

6. Pour in the required amount of hot drinking water.

7. Salt and pepper. Stick the garlic into the center. Bring to a boil over high heat. Cover the cauldron with a lid, move it to low heat, and cook for about 35-40 minutes.

8. After the time has passed, check the readiness of the pilaf. Turn off the fire. After about 20 minutes, carefully stir the pilaf with a spatula, place on plates and serve.

Bon appetit!

Bulgur pilaf with pork in a cauldron

I want to share a simple recipe for an incredibly delicious bulgur pilaf with pork. A hot, aromatic dish can be prepared for a family lunch to feed your loved ones tasty and satisfying. Prepare it, and your loved ones will be delighted with the aromatic dish!

Cooking time: 1 hour 20 minutes

Cooking time: 15 minutes

Servings – 6

Ingredients:

Pork – 500 gr.

Bulgur – 200 gr.

Carrots – 1 pc.

Onions – 1 pc.

Vegetable oil – 50 ml.

Garlic – 1 head

Salt - to taste

Ground black pepper - to taste

Drinking water – 500 ml.

Cooking process:

1. Prepare all the necessary ingredients for bulgur pilaf with pork.

2. Wash the pork thoroughly in cold running water and then pat dry with paper towels. Cut the prepared meat into medium-sized pieces.

3. Peel the onions, rinse under cold running water and cut into large half rings.

4. Wash the carrots thoroughly and then peel them using a vegetable peeler. Cut the peeled carrots into large strips.

5.Place the cauldron over moderate heat and pour in the required amount of vegetable oil. Reheat well. Add chopped onions and fry until softened.

6. Place the prepared meat and fry it well, stirring occasionally.

7. By this time the meat will be evenly fried. Place the chopped carrots in the cauldron with the meat and fry, stirring occasionally, until golden brown.

8. Season with salt and add the required amount of ground black pepper. Pour some drinking water. Bring the zirvak to a boil. Cover with a lid and simmer over low heat for 15-20 minutes.

9. Rinse the required amount of bulgur thoroughly in cool water several times, and then place it in a cauldron. Add the head of garlic, after removing the top layer of husk.

10. Distribute the bulgur evenly over the entire surface using a slotted spoon. Pour in the remaining amount of drinking water, cover the cauldron with a lid, move it to low heat, and cook for about 30-35 minutes.

11. After the time has passed, check the readiness of the pilaf. Turn off the heat and carefully stir the pilaf with a spatula.

12. Divide bulgur pilaf with pork into plates and serve.

Bon appetit!