Cooking pork pilaf at home step by step. Crispy pork pilaf: step-by-step recipe with description and photos, cooking features

Real pilaf is a delicious dish that can be served for a family dinner or a holiday lunch. It is prepared with the addition of different types of meat, but only pork makes it juicy and crumbly. All housewives know that there are peculiarities when preparing this dish. Failure to follow recommendations, time intervals, or pre-processing of products can ruin it, so it is better to follow all the tips.

At home, pilaf is prepared in a frying pan, slow cooker, cauldron or saucepan. Every recipe is good. For example, in a frying pan it turns out especially crumbly and aromatic. Cooking in a saucepan or slow cooker adds rich flavor. Pilaf in a cauldron is a traditional oriental version, this is how it is prepared in national cuisine.

The dish has low calorie content. 100 grams of the finished product contains about 250 calories. To reduce calorie content, you can take a lean piece of pork.

Preparing to cook

To make the dish especially tasty, pay attention to the following nuances.

• Rice. Choose ones with long grains; the round ones become soft and stick together. It is better to soak the cereal for several hours in cold water, change the water twice. When soaked, rice absorbs some of the liquid and swells, so it cooks faster.
• Meat. Pork is selected with a small amount of fat, excess fat and tough skin are cut off. It is better to take fresh meat, not frozen. It has more flavor and juiciness. You can choose a good piece at the market. Do not buy completely lean meat; when cooked, it will become stale and lose its juiciness.
• Spices. For pilaf, be sure to use seasonings that give a unique taste and amazing aroma. Stores sell already assembled sets that contain: cumin, coriander, saffron, barberry, dried garlic, black pepper.
• Dishes. If you cook in a frying pan, take a deep, large-diameter container with a lid. Nowadays they often use a multicooker, and many housewives claim that the most delicious pilaf is obtained in it. If you don’t have a multicooker or a large frying pan, an ordinary thick-walled deep pan will do. Real Uzbek pilaf is prepared in a cauldron.

Classic crumbly pork pilaf in a frying pan

Ingredients (for 4 servings):

• boneless pork loin – 600-700 g;
• long rice – 500 g;
• small onion – 2 pcs.;
• vegetable oil for frying;
• garlic head – 1 pc.;
• water – 1 glass.

How to cook:

1. Pour oil for frying into a deep thick-walled frying pan and add diced carrots and onions and sauté for 5 minutes.
2. Cut the pork into medium pieces (at least 2 cm, but no more than 4 cm), add to the vegetables, stir and continue frying for another 5 minutes, add spices.
3. Pre-soaked rice is placed in an even layer on top of the fried meat. Carefully pour the contents with a glass of water so that all the rice is under water. Reduce the fire and wait for it to boil. When the water boils, cover with a lid and leave to cook for 10 minutes. After the time has passed, open the lid and add garlic. All liquid should evaporate.
4. Test the rice to see if it is ready, if it is firm, close the lid and simmer for another 5 minutes. If ready, stop heating and leave for an hour on the stove, covered with a towel.

Traditional pilaf in a pan

Ingredients (for 4 servings):

• pork – 600 g;
• long rice – 500 g;
• 2 medium carrots;
• small onion – 2 pcs.;
• vegetable oil for frying;
• 6-7 cloves of garlic;
• spices for pilaf;
• water – 1 glass.

Preparation:

1. In a saucepan, saute carrots, onions and pork (pre-chopped) over medium heat.
2. 10 minutes after frying, add cereal, laying it in an even layer. Fill with water, do not stir, add spices. The liquid should completely cover the rice. Leave to simmer with the lid closed for 10-15 minutes, constantly assessing readiness.
3. At the end of cooking, when the water has evaporated, add unpeeled garlic cloves.
4. Turn off the heat and leave to simmer with the lid closed.

Video recipe

Delicious recipe in a cauldron

Ingredients (for 4 servings):

• lean piece of pork – 600-700g;
• long rice – 500 g;
• medium-sized carrots – 2 pcs.;
• small onion – 2 pcs.;
• vegetable oil for frying;
• garlic head – 1 pc.;
• spices for pilaf;
• water – 1 glass.

Preparation:

1. Heat oil in a cauldron and sauté onions and carrots in it.
2. When the vegetables acquire a golden hue, place the pieces of meat, mix and add spices.
3. Place the washed rice on top and pour a glass of water over the contents. Cover with a lid and simmer for 15 minutes.
4. Add garlic and let the pilaf brew for 2 hours. This will give it a brighter, richer taste and aroma.

How to cook in a slow cooker

Ingredients (for 5 servings):

• boneless pork loin – 600-700g;
• long rice – 500 g;
• medium-sized carrots – 2 pcs.;
• 2 onions;
• garlic – 1 pc.;
• cumin, coriander, saffron, barberry;
• water – 1 glass.

Preparation:

1. To cook in a multicooker, use the “Baking” or “Stewing” modes. Sauté onions and carrots in oil until half cooked, add chopped pieces of pork.
2. Fry until a light golden brown crust forms and sprinkle the washed cereal on top.
3. Fill the contents of the multicooker with a glass of water, add seasonings and close the lid.
4. Cook for an average of 20-25 minutes, adding garlic cloves at the end.

Video recipe

• Be sure to let the finished pilaf sit for half an hour so that the ingredients and seasonings exchange aroma and taste.
• You can increase the amount of onions and carrots, which will add juiciness.
• If the pork is fatty, do not use oil for frying. It is enough to cut off the pork fat and sauté the vegetables on it.
• Do not stir the contents after adding rice. This will turn the dish into mush and it will lose its taste.

If you follow all the tips and recommendations, preparing delicious pilaf is guaranteed. Everyone close to you will love it and will become a must-have dish in your daily diet. In addition to its bright taste, pilaf has a lot of nutrients; it contains vitamins A, C, D, E, microelements - manganese, potassium, calcium, silicon and other minerals.

Be honest: do you know how to cook pilaf? Delicious, crumbly, with aromatic spices? Everyone in my family likes it without exception, and I always cook pilaf with pork in a pan when I don’t have enough time to come up with something more original.

My recipe is very simple and uncomplicated, and will appeal to both novice housewives who do not know how to prepare it correctly, and “advanced” cooks.

Subtleties of cooking: choosing the “right rice”

It is necessarily prepared from long-grain basmati rice, with a low gluten level. Only with this kind of rice will you get crumbly homemade pilaf “rice to grain”, and round rice, which is used for making risotto, sushi, and milk porridge, is not suitable. I invite you to my kitchen, where I will tell you in detail and with photos how to prepare pork pilaf so that it turns out tastier than in an oriental restaurant.

Required Ingredients

• 500 gr. pork pulp
• 300 gr. rice
• 800 ml. water
• 1 carrot
• 2 small onions
• 2 tbsp. spices for pilaf

Cooking steps

First of all, let's prepare the ingredients for our dish. Peel and cut the carrots and onions: the onions into cubes and the carrots into half rings.

Also, don't forget about spices. To prepare pilaf, I used a mixture with the following composition in equal proportions: sweet pepper, turmeric, cumin, barberry, tomato, zhambil. But you can use spices to suit your taste.

Process of preparing and cooking meat

In my humble opinion, pork with “fat” is best suited for preparing pilaf; it is thanks to fat that it turns out juicy and tasty. Therefore, when you buy meat, take the neck, shoulder, or back. Cut the pork into pieces approximately 2*2 cm.

Next we need a saucepan, but not a simple one, but with a thick bottom. Ideally, a pilaf pan should have a non-stick coating, but stainless steel is also suitable. Pour vegetable oil into the pan, heat the oil at maximum heat, and add all the prepared meat.

Stir the meat vigorously in the pan with a spatula so that it does not stick to the bottom of the pan and cooks evenly.

Fry the pork over maximum heat without a lid until golden brown.

Add onions, carrots and all the spices to the fried meat. Thoroughly mix the pork with spices and vegetables, cover with a lid and reduce the heat to medium. Simmer everything under the lid until the vegetables become soft.

Pour water into the pan, stir, cover with a lid and bring to a boil.

Good day, dear readers of my culinary blog. I would like to share a recipe for homemade pilaf with pork and turmeric. Clear instructions will help you easily cope with the cooking process.

Pilaf is considered a classic oriental dish that is cooked over a fire. At home, you can make a dish as close to ideal as possible, not inferior in taste and aroma to the traditional version.

Ingredients:

1. Pork – 500 gr.

2. Rice – 350 gr.

3. Carrots – 2 pcs.

4. Onions – 2 pcs.

5. Garlic – 3 heads

6. Sunflower oil – 80 ml.

7. Zira – ½ tbsp. spoons

8. Turmeric – ½ tbsp. spoons

9. Salt - to taste

10. Pepper - to taste

Preparation of ingredients:

1. I’ll start cooking by preparing the ingredients. I wash the pork thoroughly under running water. To make the pilaf juicy, it is better to take a fat shoulder, neck or brisket.

I cut the meat into medium-sized pieces that are easy to chew. I peel the onions and carrots and also rinse them. I cut the onion finely, into oblong pieces.

I pour the rice into a bowl and wash it. I choose the long grain option, but you can choose the rice to suit your taste. Simply remove the top husk from the garlic.

How to cook pilaf:

1. The entire cooking process is carried out in a cauldron with thick walls. Pour some vegetable oil into the bottom and heat it over high heat. Add the onion and fry until soft and golden.

2. Add carrots and keep on medium heat for 3-5 minutes, stirring constantly.

3. Place the meat in the assorted vegetables and fry everything together until golden, remembering to stir.

4. To get real Uzbek pilaf, you need to add seasonings. First of all, sprinkle the meat with salt and ground black pepper. The recipe calls for preparing pilaf with cumin. In addition to this, I add turmeric.

Mix everything and pour in enough boiling water to cover the meat. Place the heads of garlic on top and cover the cauldron with a lid. To keep the pork tender, you need to simmer it for about 30-40 minutes over low heat.

5. When the meat is almost ready, cover it with an even layer of rice.

6. Pour boiling water, trying not to damage the layer. The water should cover the rice layer by ½ centimeter. To get crumbly pilaf, you need to turn on high heat and bring the liquid to a boil. Leave it under the lid at a boil for 7 minutes.

Now reduce the heat to low and continue to simmer the contents of the cauldron for another 12 minutes. During this time, all the water will evaporate and homemade pilaf will not look like porridge.

Turn off the stove and leave the pilaf with meat to infuse and soak for another 10 minutes.

7. Now I open the lid and stir the contents, enjoying the bright aroma. The dish can be served in portions in beautiful containers. Bon appetit.

Now you know how to cook pilaf, which will be breathtakingly tasty and bright. When serving, it does not need to be supplemented with anything. Using the same recipe, you can prepare a tender pilaf with chicken, an oriental version that is fattier with lamb, or a dietary version with beef.

Secrets:

Seasonings are considered the secret of pilaf. In addition to the classic ones, you shouldn’t be afraid to add oriental ones. Often pilaf is prepared with barberry, which adds spice and aroma. You can also add some nutrition to the dish with fresh herbs sprinkled on top.

To make it tasty, it is better to chop the carrots coarsely, then they will fit more harmoniously into the dish.

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Real pilaf is best cooked in a cauldron, in which both rice and meat will acquire an amazing taste and cook evenly. If you don’t have such utensils at hand, you will have to use a deep frying pan with a thick bottom and walls.

In addition to meat and rice, fried onions and carrots are added to pilaf. There should be a lot of such vegetables - they will give the dish the necessary sweetness, golden color and make it more beautiful. Spices you can use include garlic, ground black and red pepper, barberry, saffron, and cumin.

Pork pilaf

Ingredients:

• 600 g pork
• 1.5 cups rice
• 3 glasses of water
• 2 onions
• 2 carrots
• salt and black pepper to taste
• 5 cloves garlic
• pinch of saffron
• 1 tbsp. spoon of melted fat
• 1/4 cup vegetable oil
• 1 tbsp. spoon of barberry
• fresh herbs

How to cook pilaf with pork:

1. Onions and carrots should be peeled, the first cut into half rings, and the second into large strips.
2. Melt the fat in a cauldron (or deep thick-walled pan), add vegetable oil to it and warm it up a little. Place vegetables in a cauldron and fry them over medium heat until golden brown. When they are ready, they should be transferred to a plate using a slotted spoon.
3. Place pork cut into large pieces into a cauldron. The meat must be fried until almost done, stirring from time to time and making sure that it does not burn.
4. While the pork is browning, you need to make the rice. Place it in a bowl, add cold water and leave for 15–20 minutes. After this, wash thoroughly, changing the water at least 6 times - this will make it even more crumbly.
5. When the meat is almost ready, add salt and pepper to taste and stir. Then place the rice on top, spreading it in an even layer, and top it with fried carrots and onions. After this, stick the unpeeled garlic cloves into the rice, making a small cut on them. Season well with salt and sprinkle with barberries and saffron. And only after that fill everything with water.
6. The pilaf should be brought to a boil, then reduce the flame, cover with a lid and cook until the water has completely evaporated. When the latter becomes small, pierce the rice in 3-4 places with a fork. The cauldron with the finished pilaf should be wrapped in a blanket, leaving for about 20–30 minutes for the dish to finish cooking. Then mix the pilaf, place on plates and serve, sprinkled with herbs.

Secrets of the Oriental Mistress

You can also add dried fruits to pork pilaf - they will make the dish bright, beautiful and even more tasty. When preparing pilaf, a glass of a mixture of dried apricots, raisins and prunes must be steamed with boiling water, then washed and cut. Spread the dried fruit over the meat before sprinkling over the rice.

Nowadays, there are no people who would not try crumbly pilaf made from pork or any other meat. There are, of course, still people who prefer not to add meat to this dish, but to make it entirely with vegetables or fruits. It is thanks to its wide range of preparations that pilaf has conquered the whole world. Each family has its own step-by-step recipe for preparing this rice dish.

It is worth noting that the choice of good grain remains important when preparing a dish; it should have a natural color and not be too smooth. It is then that it will be natural and not contain chemical impurities. It is also necessary to approach the choice of meat responsibly; it must be fresh and have a natural shade. If you do everything correctly, you will get delicious pork pilaf. Which will be crumbly and have a pleasant aroma.

Even before cooking, we need to decide where we want to make the rice on the stove or in the slow cooker. On the stove, it is usually done either in a frying pan or in a saucepan (cauldron). Moreover, both the frying pan and the saucepan (cauldron) should be thick. And as a final step, you need to choose a step-by-step recipe with photo cooking instructions. You can find it in this section. And then you can easily prepare the right pilaf with pork.

Step by step preparing delicious pork pilaf

1) We prepare the rice grains; to do this, you need to look through them and remove any debris present there. Then rinse and soak it thoroughly.

2) Take a fresh piece of pork and cut it into not very large pieces. It is desirable that they have approximately the same shape, for example square.

3) Take vegetables: small carrots, fresh garlic and onions. Then they need to be cleaned, washed to remove any remaining dirt and then crushed.

4) Pour oil into a well-heated frying pan and add our pieces of pork. At the same time, add the onion and fry the contents until golden brown.

5) After which you need to turn the heat down, add the carrots and continue to simmer for about 12 minutes.

6) The next step is to add our seasonings, turmeric and salt. Then mix all the contents.

8) Let the rice drain and only then add it to the rest of the ingredients. If necessary, add more fresh water until the rice is covered. And continue to simmer until done.

9) Add garlic cloves to the finished pork pilaf and let the dish sit.

10) And as a final step, we thoroughly stir the contents, then it can be presented to the table.