Proper preparation of pork pilaf. How to cook pork pilaf

In no case will we claim the title of classic pilaf with pork, since dishes with this meat will never be prepared in our homeland. So our version is purely Russian, but so that we don’t end up with porridge with meat, we will take some rules and principles of preparing real pilaf and transfer them to our dish. There will be two recipes: the first is extremely simple, in a frying pan, for a quick dinner, without much dancing with tambourines; the second will be more like its older brother, it will be cooked in a cauldron with more careful adherence to the basics. Both will be step by step and with photos.

Basic principles of cooking pilaf that we will need

However, first, let’s talk about the products and these very basics. It is clear that pilaf is a dish of meat with rice. Today we have pork.

Which part of the pork carcass (cut) is best to use for pilaf?

It is believed that for stewing (and in my opinion, pilaf is frying followed by stewing), a shoulder blade and ham are best suited. But of these, the ham is more expensive, the shoulder is much cheaper, and in its finished form it is not inferior to it in terms of taste.

How to choose rice for pilaf?

You need long grain rice. As a rule, it does not boil down into mush or stick together. Very often it is recommended to soak cereals for a short time in hot water. It is believed that this way it will turn out more crumbly. Based on this, you can successfully buy steamed rice and get good results without soaking.

What is zirvak?

This is a part of pilaf without grain. Those. ingredients such as meat, carrots, onions and everything else that is cooked in the first stage before the rice is put in.

What kind of cookware is suitable for cooking pilaf?

In everyday life at home, it is best to take thick-walled dishes: thick-bottomed frying pans, ceramic fireproof stewing pans, duck pots, etc. The fact that it takes a long time to warm up well, but once heated, keeps the heat well.

What spices are needed?

Ready-made sets of spices for pilaf are available for sale. They usually contain: cumin, barberry, hot pepper, turmeric (or saffron), dried onions and garlic. It is best to look for seasonings in the market by weight; they will be fresher and more aromatic than those packaged in factory packaging.

Pilaf with pork in a frying pan - recipe with photo

Ingredients:

pork shoulder – 400g;
rice – 350g;
carrots – 1 piece;
onion – 1 piece;
salt - to taste;
tomato paste – 1 tsp;
spices for pilaf;
vegetable oil – 0.5 cups.

How to cook pilaf with pork

First, let's prepare the products. Cut the meat into medium-sized pieces.
Carrots are usually cut into strips, but for simplicity and speed, we grate them on a coarse grater. There should be a lot of carrots. Finely chop the onion.
Pour vegetable oil into the frying pan. Despite the fact that pork is fatty meat, you will need a lot of oil. The rice will then absorb it well, become oily, and the pilaf will not be greasy. Warm it up well.
Add the meat and stir until all the pieces are coated with oil. Fry for 10-15 minutes until a crust forms, stirring occasionally.
Add carrots and onions. Mix everything well. Cook for about 5 minutes so that the vegetables also fry a little.
Add spices. Their number depends on your preferences. Some people like the aroma to be very subtle, others like it to be pronounced. The quantity also depends on the quality; you will need less fresh spices. So take a look for yourself. I usually put about 1 teaspoon.
Salt and add tomato paste.
Pour the rice into a cup in advance, one into which you can then pour water. Spread the rice on top of the zirvak in an even layer.
And fill it with hot water from the kettle (boil it a little in advance). The amount of water is determined by the volume of rice. Let’s say you had 1 glass of rice, which means there should be 2.5 times more water, i.e. 2.5 glasses.
Cover the pan tightly with a lid. Reduce the heat to the lowest possible level and leave to cook until all the water is absorbed and the rice is soft.
When we see that there is no more water on the rice, we taste it. If it is soft, the pilaf is ready. But pay attention, the top layer of rice can be, as the Italians say about pasta, “al dente”, i.e. slightly hard, while inside it will be completely soft. If you notice that there is still liquid left in the pan, close the lid and wait a little longer.
Usually pilaf is not stirred, but I like to do it this way: when it is ready, I turn on high heat and, heating it strongly, stir the contents of the pan for 1 minute.

That's it now! The dish is ready, you can call everyone to the table.

Recipe for pilaf with pork in a cauldron

The cauldron should ideally be cast iron, but it is now very difficult to find one. Mostly aluminum ones on sale with or without non-stick coating. It is good to cook pilaf in such a container on the stove or over the grill (with a special grate for the cauldron).

Product composition:

pork ribs – 1.5 kg;
long grain rice – 0.5 kg;
onions – 5 pcs;
carrots – 3 pcs;
spices;
ground black pepper;
salt;
garlic – 1 head;
chili pepper – 1 pc.

How to cook pilaf with pork

Wash the ribs and cut them into separate pieces with the bone. If they are long, cut them in half. If there is lard, do not trim it.
Peel the onion and cut into half rings.
Cut the washed and peeled carrots into thin strips.
We will cook without oil. Therefore, first we put two pieces of pork into a heated cauldron and wait for the fat to render out. Then we rotate them there to lubricate the walls of the cauldron with the rendered fat and add a few more ribs.
Fry them on all sides.
Add the onion and fry until transparent.
Now you can add all the remaining meat.
Add spices.
Add carrots and fry the whole zirvak well.
Fill with hot water so that the rut covers all the pork and vegetables. Add a whole, unpeeled head of garlic and chili pepper. Cover with a lid and cook for 1.5 hours.
After this time, remove the garlic and pepper. Don’t throw away the garlic, it’s very tasty and you can eat it later with pilaf.
Rinse the rice several times with running water until the water becomes clear. We put it in a cauldron with a slotted spoon, level it, but under no circumstances mix it with meat. If necessary, add a little water to cover the rice. Close the lid again and cook for 20 minutes.
During this time, the rice will cook until half cooked. Using a slotted spoon, scoop it towards the center to form a mound. You can return the pepper and garlic to the cauldron. Stop heating, cover the lid and let the pilaf sit for about half an hour until the rice has absorbed all the water and becomes soft.

That's it! Your pilaf in the cauldron is ready!

This recipe will help you easily prepare crumbly pork pilaf, exactly the kind that is loved so much. There are many thousands of recipes for preparing this wonderful dish, and if you don’t know how to cook pilaf with pork, then be sure to try making pilaf according to our recipe. The main feature of the preparation of any pilaf is its two mandatory components: zirvak and part of the cereal. Another special difference between pilaf and other dishes is not what products you use, but the cooking technology. Not many people can make crumbly pork pilaf, but everything is in your hands. For many, pilaf is traditionally prepared from rice and meat. be it pork, beef or lamb. but few people know that pilaf made from sturgeon fish is especially valued. But today we will not go deeper and depart from the pilaf to which we are accustomed and will tell you how to cook pilaf with pork. The cooking time will be approximately 2 hours, the recipe is not complicated and if you follow our recommendations, everything will definitely work out!

Energy value per 1 serving (200 g):

Ingredients:

Pork pulp - 500 gr.
Round rice - 400 gr.
Carrots - 300 gr.
Onions - 200 gr.
Garlic - 4 cloves
Vegetable oil - 100 ml.
Ground black pepper
Turmeric

How to cook pilaf with pork

Let's take a closer look at how to cook pilaf with pork.

Step 1

Cut the pork into small pieces

Step 2

Chop the onion

Step 3

And cut the carrots into thin strips

Step 4

Rinse the rice with water (be sure to be cold!) until the drained water runs clear. Pour oil into a cauldron and add onions to an already heated one. Fry until golden brown. Add the meat and fry it over high heat until a crust forms.

Step 5

Then add the carrots and simmer for another 10-15 minutes, stirring occasionally.

Step 6

Salt, pepper and add turmeric. Fill everything with water so that it covers the meat. Close the lid and simmer for 20 minutes. This is how we will prepare zirvak. Peel the garlic and carefully place it on top of the meat

Step 7

Drain the rice and add it to the so-called zirvak, on top of the meat. If necessary, add water until it covers the rice. Cover with a lid and simmer until done.

According to this recipe pilaf it turns out crumbly, juicy and delicious. The meat melts in your mouth. There are several little secrets to delicious pilaf: do not stir, stick in the garlic strips 5 minutes before readiness (see recipe below). Prepare and please your loved ones.

Ingredients:

Pork (pulp)— 700-800 grams

Onion- 200 grams

Carrot- 200 grams

Rice (parboiled)- 2 glasses

Vegetable oil- 0.5 cups

Garlic- 2-3 cloves

Spices: salt, ground black pepper, barberry, cumin, turmeric or curry, paprika.

How to cook delicious crumbly pork pilaf

1 . Cut the pork pulp into small pieces. If the meat is frozen, defrost it first.

2 . Heat vegetable oil in a cauldron or thick-walled frying pan. Fry the pork until golden brown.

3 . Peel the onion and cut into cubes. Peel and grate the carrots (finely chop).

4 . Add carrots, onions and spices to the cauldron. Turmeric (curry) will give pilaf not only aroma and benefits, but also a beautiful golden color.

5 . Stir and simmer without closing the lid for about 3 minutes.

6 . Add 1-2 glasses of water to cover the vegetables and meat (zirvak), reduce the heat to low, and cover with a lid. Simmer until the meat is done.

7 . When the meat is ready, add steamed rice on top. Distribute the rice evenly over the entire surface of the pilaf.

8 . Carefully add water. It should exceed the surface of the rice by 2-3 cm. Cover the cauldron with pilaf and continue to simmer over low heat.

9 . Check the pilaf for readiness after 15-20 minutes. If the rice is still raw and the water has already boiled away, you need to add water. Do not pour water on top of rice! Make a small hole (several holes) in the pilaf with a knife, all the way to the bottom. And carefully pour water into this hole. Do not mix rice with meat under any circumstances; this can only be done when the rice is ready.

10 . 5 minutes before the pilaf is ready, add garlic to it. This small detail will give your pilaf an extraordinary taste and aroma. Cut the garlic lengthwise into long thin strips.

11 . Stick the garlic into the surface of the rice. Cover with a lid and simmer for another 3-5 minutes.

Mix pilaf with pork. Add more salt if not enough.

Delicious pork pilaf is ready.

Bon appetit!

Secrets of cooking pilaf

Delicious, crumbly and rich in the flavors of various aromatic seasonings, pilaf is a dish of Uzbek cuisine. And you can prepare it truly professionally only according to time-tested, traditional and real recipes.

Products and traditional recipe for pilaf

The most basic thing is that all basic products: cereals, meat and vegetables must be used in a 1:1 ratio. That is, for 1 kilogram of rice, the same amount of meat and carrots. Real pilaf is prepared according to the Uzbek recipe, which involves the use of such products as:

Rice – 1 kg (more is possible, depending on what kind of company is going for lunch).
Meat, of course, lamb - 1 kg (if you can’t find lamb, you can take both pork and veal). Pulp and a little meat on the bone for richness of the pilaf. You can have 700 grams of pulp and 300 grams of ribs.
Carrots – 1 kg
Onion – 4 pcs. and one small one for color.
Sunflower oil - approximately 0.5 liters. Perhaps you have fat, for example, fat tail or pork ribs - it is also necessary, but you can cook pilaf without it.
Red chilli pepper, hot – 3 pcs.
Garlic – 1-2 heads, depending on their size and your love for this product.

Spices

A separate point about seasonings for pilaf, because they are the ones who will give the dish the taste and shade that it really should have. And so what is needed:

Salt
Zira, or also called idol, is the most important ingredient. Zira can be taken both black and yellow. Both types are incredibly flavorful.
Turmeric is not necessary, but it works very well for color and smell.
Barberry - without this spice, pilaf is no longer an Uzbek traditional dish, but simply prepared according to your recipe.
For seasoning lovers, you can also add saffron, this is not necessary, but without it it won’t be the same.

These are the products needed for real pilaf. Each one needs to be prepared carefully. And now about each individually, a few words:

Rice

Rice for pilaf must be selected carefully. If you want it to crumble, you should choose one that does not cook quickly, does not boil over, and does not stick together. Long rice is ideal for pilaf, but round rice, on the contrary, is not suitable. The recipe for Uzbek pilaf uses rice of the div-zira variety. But if it is difficult to find, and in some cities it is not available at all, and if there is something of questionable quality, then you can buy Thai rice, it is long and already steamed. It won't crumble into mush.

Secrets of cooking rice in pilaf:

To prevent the rice from being overcooked, it is better to cook it in a cauldron. Moreover, real pilaf is cooked over an open fire, but it will also work on the stove. The rice should be added after the meat has released its juices and fat, so you get crispy, but cooked, whole rice.
Rice must be washed very thoroughly several times. It is better not to leave it without water; after you have washed it until the water is clear, fill it again to the top with cool water, you can add a little salt.
In order for the rice to turn out yellowish in color, more than just seasonings are needed. To begin with, when you heat the oil, before adding the fat, throw in a small onion. It should be fried until golden brown, which is what the rice will be. Plus, the onion will absorb all the harmful elements from the oil.

Meat

The second most necessary ingredient is meat and fat, ribs. Lamb is ideal, but if you can't find it, pork is better. If the pilaf should be leaner, of course, you can also use veal, it is more tender, but the taste of the dish will be simpler. So buy pork, any pulp, preferably a rump or neck, like for a barbecue. Ribs are necessary for aesthetics - they give a very colorful look to the dish, and they also provide more fat.

Secrets of cooking meat and ribs:

There is only one way to prepare meat - wipe it with kitchen napkins; no need to wash it. You don’t need to cut into large pieces, there is a standard rule - you need to cut the meat into pilaf 3 by 3 centimeters, so it will melt in your mouth, but at the same time it will stick together in whole pieces.
Before frying the meat, heat the oil to the side and throw in the fat; only after the fat has melted, throw in the meat and ribs. Fry over high heat until golden brown and crusty, then remove and set aside. The meat will be softer if you simmer it with everything else.
It’s better to fry the ribs separately, and then simmer the meat with onions, it will be juicier. The fact is that the meat sets the taste of the dish initially, so it must first be fried and then stewed, the vegetables should be added separately: onions, then, after cooking them, carrots, and only then, when the meat is soft and the carrots are cooked, should add seasonings.

How to cook:

The dish must be prepared only in a cauldron.
We observe the exact order of laying all the components, do not forget about the proportions.
After the vegetables and meat are ready, add seasonings and garlic, you also need to pour and boil water - the mixture in the cauldron should boil before adding rice. This brew is called zirvak. This is the basis for pilaf.
You need to add hot pepper to the zirvak, turn up the heat, and let it simmer for 30 minutes.
After everything has been brought to a boil, you need to add the rice, pouring it in carefully and slowly. Fill it with boiled water and turn the heat up high.
If the rice is not ready, you can add water during cooking, but a little at a time, make sure that the dish does not burn, but also that there is no excess moisture.
Close the lid only when the fire is reduced, half an hour after adding the rice. Now try and wait, enjoy and taste real Uzbek pilaf.

Oriental cuisine has always attracted a huge number of people with its diversity and flavors. Kebab, shurpa, shawarma, and, of course, everyone’s favorite pilaf. It is very difficult to imagine an adult who has never tried this delicious dish in his life. Today it is quite difficult to imagine that the secrets of preparing crumbly pilaf from pork and not only were known in ancient times. We invite you to learn how to cook a delicious and satisfying dish with us. After reading the article, you will learn how to prepare crumbly pork pilaf.

A little history

Let's take a brief excursion into the distant past. Have you ever wondered when people first started eating pilaf? According to some irrefutable facts, the dish appeared in the 2-3rd century BC. There are many legends associated with this. According to one of them, pilaf was invented by the cook of Alexander the Great during the military campaigns of the famous commander in Asian countries. According to another version, it is believed that this dish was first made in India. Only one thing can be said for sure: the spread of pilaf began in the countries of the East and Asia, it was here that it became a national food and from here it conquered European countries. In the 17th century, French ambassadors, visiting Turkey on a diplomatic visit, brought information about the stunning masterpiece of local cuisine. The King of France immediately wanted to try pilaf. French chefs tried to carry out his order, but did not know how to properly prepare this dish. As a result, they overcooked the rice, which simply turned into porridge with meat and sauce. The real recipe for oriental pilaf was brought to Europe only towards the end of the 19th century, where it quickly won the hearts of many people with its unique taste and enchanting aroma.

Curious facts

Often people don’t even think about the history of the origin and improvement of their favorite dishes. However, much of the information is very interesting and deserves attention. This also applies to pilaf. For lovers of this dish, we have collected interesting information. So:

Did you know that there are two main options for preparing pilaf: Central Asian and Iranian. In the first version, meat and rice are cooked together. The Iranian version involves preparing the main ingredients separately and serving them on separate plates.
There are a large number of proverbs and sayings about pilaf.
In many countries, especially in the East, it is believed that only men can cook this dish.
It turns out that in ancient times pilaf could be cooked in specially dressed sheep skin.

Useful properties

This dish has many advantages. We will just name a few:

Despite the fact that when preparing pilaf you need a lot of oil, and the dish itself is quite fatty, it is very quickly and easily digested by the stomach. And it does not cause a feeling of discomfort and heaviness after eating.
Pilaf contains a whole storehouse of useful substances. If you have to do hard physical work, then eat thoroughly with this tasty and healthy dish.
Even if you are in a completely gloomy mood, do not refuse a portion of the aromatic dish. After all, it can significantly lift your mood.

Required Products

In order to prepare crumbly pilaf with pork, we will need the following ingredients:

Rice - 700 gr. This is the main component of the dish. It's better to take long grain.
Pork - 600 gr. With it, pilaf will be very nutritious and healthy.
Carrots - 2 pieces.
Onion - 1 pc.
Oil. You can take sunflower, olive or sesame. In some variants of preparing pilaf, cream is used.
Paprika, black pepper, turmeric, cumin - to taste. These are special ingredients that give pilaf a spicy taste.
Garlic - one or two whole heads (depending on the size of the container in which you will cook).

Crumbly pork pilaf: recipe

We present to your attention a fairly easy version of preparing this delicious dish. The pilaf turns out very tender, with an amazing aroma. Most importantly, the necessary products are almost always at hand. Carefully follow the recipe instructions for crumbly pork pilaf (with photos for your convenience), and you will get an excellent result:

First you need to rinse the rice thoroughly and leave it in a pan of cold water for 5 minutes. Now you can start preparing the meat. Wash the pork, dry it and cut into small pieces. Some housewives ask what kind of water to use for these purposes? Warm is best; cold will not wash the meat completely.

2. Take a special container in which the pilaf will be prepared. Pour a few tablespoons of oil and turn on the stove. You need to warm it up a little.

3. After this, lay out the pork.

4. The meat must be stirred so that it does not burn.

5. You need to prepare vegetables for pilaf. Peel them and chop them finely. Chop carrots and onions into cubes. Tip: if your eyes become watery from this process, moisten them with water.

6. Add the onion to the meat first (you want it to turn golden), then the carrots. Fry the vegetables, stirring constantly. They must not burn, otherwise all our efforts will be in vain.

7. Pour water (so that it completely covers the meat), add all the necessary seasonings and spices. Add salt. Mix well. The meat should simmer for about twenty minutes.

8. Back to rice again. Pour out the water and place it in the cauldron with the meat.

9. Peel the garlic and put it in the rice. It will add a special spiciness and unique aroma to the finished dish.

10. Reduce heat; all water should be absorbed. No need to stir. Then, after the water has evaporated, cover the pilaf with a lid and let it brew for 20 minutes. Then you can put it on plates and invite your family for a delicious dinner!

Crispy pork pilaf: cooking secrets

Many housewives are well aware that the quality of a dish largely depends on three components: certain skills, fresh ingredients and... the mood with which you start cooking. So, if you want to learn how to make aromatic and crumbly pork pilaf, then arm yourself with patience. After all, this dish does not tolerate fuss and irritability at all. Also take into account some recommendations and advice from experienced housewives who have repeatedly spoiled their family and friends with excellent pilaf. So:

We think that many of you have already heard that special utensils are important for preparing pilaf. Therefore, try to definitely get one. It must meet several requirements: it must have a thick bottom, a tight-fitting lid, and a sufficiently large volume. It is best to cook pilaf in a cast iron cauldron. But, if this is not the case, then take a large Teflon frying pan with a lid.
Another very important nuance - what kind of rice to use for cooking pilaf? It should be hard and transparent. Options such as long-grain, steamed, Krasnodar and others are perfect.
For crumbly pork pilaf (and not only) the correct ratio of the parts of cereal and water is very important.

The most famous dish of Central Asian cuisine is pilaf. It is very popular among residents of the CIS, because during the Soviet brotherhood, representatives of Uzbekistan, Tajikistan, Kazakhstan and other republics worked and studied in Russian-speaking cities and passed on their cooking skills to Russians, Ukrainians and Belarusians. It is noteworthy that each eastern nation prepares pilaf in its own way: different proportions and spices are used, and different types of meat. The main ingredients remain unchanged: rice, onions and carrots. And, of course, you can choose from lamb, pork or even chicken, without which the pilaf simply wouldn’t be pilaf. How to cook pilaf with pork? This is what we will talk about.

It is worth considering that in this important matter it is necessary to follow the sequence of adding products and adhere to the time interval when cooking rice. By the way, you need to take a certain type of rice - long and steamed. This wonderful and nutritious dish of oriental cuisine will turn out crumbly and tender if you follow all the rules for its preparation.

Ingredients and proportions:

half a kilo of pork pulp;
400 grams of long grain parboiled rice;
3-4 medium-sized onions;
2-3 pieces of medium-sized carrots;
6-8 cloves of garlic (or 1 head);
sunflower oil 2/3 cup;
spices: salt, bay leaf, suneli ear and turmeric.

Pork pilaf preparation technology

1. Wash the meat and cut into small pieces.

2. Cut the onion into half rings. The thickness of the rings is not particularly important, since the onion will have time to stew in any case.

3. Cut the carrots into thin cubes.

4. Take a cauldron, pour about a centimeter of sunflower oil into it and heat it over the fire. Then place the pieces of meat into very hot oil and stir. At the same time, the fire in the burner should be large.

5. At the moment when a golden crust appears on the meat, the onion is lowered into the cauldron and mixed. When the onion becomes soft, you can add carrots.

6. Afterwards, you need to periodically stir the mixture of meat, carrots and onions. By the way, among eastern peoples this mixture is called zirvak. When the carrots are browned, you need to turn up the heat as much as possible. The zirvak should be leveled, rice should be placed on top of it in an even layer and garlic should be added.

8. After this, add salt to taste and spices. You need to take 2-4 leaves of bay leaf, no more, suneli ear and turmeric - 1 teaspoon each. Turn the heat on the burner back to maximum.

10. When the water has completely evaporated from the surface of the rice and so-called “volcanoes” similar to bubbles appear, the fire is reduced again and the cauldron is covered with a lid for 20 minutes.

11. After that, the burner turns off, the lid of the cauldron opens and all the contents are mixed.

12. You need to let the dish sit for 5-10 minutes, during which time the excess moisture will disappear. Then you need to try the pilaf, and if necessary, add salt to it.

This is the recipe for pilaf with pork. Try to do it too, you will definitely succeed!