A step-by-step recipe for pork pilaf: a list of ingredients, selection of products and cooking technology. Video recipes.
Pilaf with pork is a very popular second dish of oriental cuisine, which is closely included in the home menu of many countries. There are many variations of cooking, they differ both in technology and in the products used. But in any case, the groats should be crumbly. This is ensured not only by a kind of cooking option, but also by fat, which prevents the grains from sticking together.
Rice is suitable for all varieties. You can take steamed. To make the finished dish look the most attractive, it is better to take the long-grain one.
From meat products we choose pork pulp - ham, neck, tenderloin. Of course, you can also take ribs if you wish. The presence of a small layer of fat is encouraged, which will add juiciness to the food. The meat is suitable fresh or defrosted. If you buy frozen pieces, you should pay close attention to the shelf life. Repeated freezing is not desirable.
The list of ingredients for this pork pilaf recipe includes onions and carrots. They make the taste more versatile. It is also important to use the correct seasonings. You can buy a ready-made mixture at a store or market. Usually it contains cumin, saffron, barberry, turmeric, chili, garlic. In addition, you can add red and black ground pepper, turmeric, cumin.
Next, we present to your attention a recipe with a photo of pilaf with pork.
- Caloric content per 100 g - 107 kcal.
- Servings - 6
- Cooking time - 40 minutes
Ingredients:
- Rice - 200 g
- Pork - 300 g
- Carrots - 1 pc.
- Onions - 1 pc.
- Seasoning for pilaf - 1 tsp
- Vegetable oil - 30 ml
- Water - 1 l
Step by step cooking pork pilaf
1. Before cooking pork pilaf, process the meat. We wash the piece, dry it. We cut off all unwanted elements. Cut into medium-sized cubes and put in a frying pan preheated with vegetable oil.
2. Next, for pilaf with pork, step by step fry the products. First of all, fry the meat over high heat. This will create a crispy crust on each bite to maintain maximum juiciness.
3. Then put the fried meat into a saucepan in which we will cook. And put chopped onion and carrots in a frying pan.
4. Fry for 3-4 minutes, stirring constantly. There is no need to bring it to readiness yet, because all products will still be cooked with rice.
5. Put vegetables in a saucepan with meat, add seasoning for pilaf and stir.
6. Before making pilaf with pork, put rice groats in a saucepan. Then pour water so that it covers the food 2 cm higher. You do not need to stir.
7. Cooking pilaf with pork is carried out on low heat under a lid. This will gradually warm up all the ingredients and maintain the same temperature over time. There is often no need to open the lid. We cook for 20-25 minutes and only then we check. If the water has already evaporated and the rice is not ready yet, add some more liquid and continue cooking until tender. Then mix and serve.
8. Delicious and fragrant pork pilaf is ready! You can accompany it with tomato sauce, mustard, garlic sauce. Top can be decorated with chopped herbs.
See also video recipes:
1. Delicious pork pilaf
2. How to cook pork pilaf
