Uzbek pilaf from pork - cook at home

Kitchen appliances and utensils: cauldron, hob, soup ladle, knife, cutting board.

Ingredients

Step cooking

1. Uzbek pilaf can be cooked outdoors on a fire or at home on a gas or electric stove. For cooking we will use a cauldron. You can take any dishes, you can cast iron with a thick bottom. We send the cauldron to the fire, let it warm up. We cut 250-300 g of fresh bacon into small pieces and send it to the cauldron, fry it until golden.
   
2. While fat is fried, cut ribs in portions between the bones. Using a ladle, wet the cauldron with the fat that was obtained from the fat. We can take out the roasts that remained from the fat from the cauldron and eat, sprinkled with salt, or leave.
   
3. Add chopped ribs, fry for about 10 minutes on all sides until golden brown. At this time, cut into small cubes the pulp from the back of the pig, it is considered less fat. You can use any other as you wish. We send the pulp to the cauldron, mix, fry for 10 minutes.
   
4. We clean two large onions, rinse them with running water, cut into small cubes, send to the cauldron, fry until golden, stir occasionally.
   
5. We clean two large carrots, wash them, cut them into three parts, cut them into thin cubes and send to the cauldron, mix everything. Add salt, pepper, zira, coriander to taste. You can use other spices as you wish. You can add seasoning for pilaf, cloves, red pepper.
   
6. Pour rice into a deep bowl. You will need 900 g of cereals, you can more or less, depending on the number of people for whom you are preparing this dish. We wash the rice under warm, running water until it becomes transparent. You can prepare rice before cooking and leave it in the water on demand, so it will boil faster.
   
7. Pour the washed rice into the cauldron, disband it evenly on the surface so that it is completely covered with water. If necessary, add cool boiling water so that it covers the pilaf for a couple of fingers.
   
8. Remove the top layers of the husk from the head of garlic and insert the whole center in rice. Cover and cook over low heat for 20 minutes. It is very important not to open the lid at this time.
   
9. Then remove the lid, form a slide from the pilaf and cover it with a deep plate. We do this so that the zirvak absorbs well in rice. Cover and cook another 15-20 minutes. After that, we can remove from the heat and serve. Chopped greens can serve as decoration for pilaf. Pilaf is a completely independent dish, but if you wish, you can serve a salad of fresh vegetables to it.
   

Video recipe

As you noticed, cooking Uzbek pilaf is simple, but you need to take into account some nuances to make the finished dish as tasty and rich as possible. If you want to not only familiarize yourself with the step-by-step instructions with a photo, but also to observe the process, we suggest watching a video where the blogger demonstrated the whole cooking process.

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