Pork pilaf recipe with photo - for every day or on a festive table

Kitchen appliances and utensils:

• cauldron with a cover with a capacity of 5 liters;
• cutting board;
• kitchen knife;
• a knife for meat;
• skimmer;
• paddle for stirring.

Ingredients

Step cooking

The recipe for making pilaf from pork is based on a traditional Uzbek recipe and adapted for cooking from pork meat. One of the basic rules for preparing traditional pilaf: rice and meat are taken in equal proportions, and onions are half their weight. In this recipe, just such a ratio of products is maintained.

1. Put rice in a bowl, fill with cold water, set aside. Wash and dry the pork. Separate the bones. Cut the meat into small pieces, approximately 2 cm × 1.5 cm × 1.5 cm.
   
2. Salt the meat (to taste), mix.
   
3. Peel the onion, cut into half rings.
   
4. Wash, peel and julienne the carrots.
   
5. Pour vegetable oil (50 ml) into the cauldron. Heat strongly. Determine the degree of oil heating by putting a small piece of onion in the oil - if bubbles form around the piece and the oil sizzles, then it is warmed up enough. Put salt in the oil (0.5 tsp). Pour the chopped onion into the heated oil, fry the onion until brown over high heat for about 6-7 minutes.
   
6. Put the pieces of pork in a cauldron and fry until golden brown on all sides, without reducing the heat, for 5-6 minutes. Together with the pulp, you can put the trimmed pork ribs. In the process of frying the meat should be well-fried.
   
7. Put the carrots in the cauldron for meat. Reduce the heat to medium. Fry the carrots, stirring, until browning for about 5 minutes. Cover the cauldron with a lid and simmer the carrots with meat for another 5 minutes.
   
8. Pour enough water so that it covers the meat with carrots (approximately 400-500 ml). Add seasoning "For pilaf", mix. Leave the zirvak to cook over medium heat for 25 minutes. Zirvak - a concept from the Uzbek cuisine. So called the basis of pilaf, consisting of meat, onions, carrots. Do not cover with a lid. Peel the garlic (3 cloves), chop finely. Add the garlic to the cauldron.
   
9. Drain the rice. Using a slotted spoon, put the rice in a cauldron on a zirvak evenly.
   
10. Keep a slotted spoon in the center of the cauldron and lightly pour water on it; water should not erode the layer of rice. Water should cover a layer of rice 1.5 cm above its level. Cook pilaf over medium heat until the liquid boils over the rice completely (about 10-15 minutes), do not cover the cauldron. Poke the rice in several places with the handle of a fork.
    
11. Cover the cauldron with a lid, reduce the heat to a minimum. Tomite pilaf 40 minutes. Turn off the fire, remove the lid from the cauldron. Stir the pilaf (evenly). Cover the cauldron with a lid, let the pilaf infuse for 15 minutes. Serve pilaf on the table.
    

Pilaf according to this recipe is tender and crumbly.

Video recipe

You will see a detailed step-by-step preparation of pilaf with pork in the video:

Other recipes for pilaf