Pork pilaf
Description
The dish is prepared without unnecessary complications. The method of cooking pilaf with pork is no different from classic versions made with lamb or beef. In this dish, meat is not the main component, so special attention should be paid to the rice, spices, and preparation of the zirvak, as it is this that shapes the flavor and color of the final dish. Do not overload the pilaf with an abundance of seasonings and spices—limit yourself to cumin, chili pepper, and garlic. Use "Devzira" rice, a lightly milled variety from Central Asia. It has larger grains and a good ability to absorb liquid and aromas during cooking. The ready dish can now be served.
Instructions
- 1
Step 1
To prepare pork plov, gather the ingredients. To prevent the rice from tasting bland, soak it in salted water for at least an hour. During this time, it will absorb some moisture. Prepare the onion and carrots. Peel the garlic, removing the outer skin and trimming the base. Use the whole red pepper, either fresh or dried.
- 2
Step 2
Cut the meat into medium-sized pieces and the lamb fat into 1x1 cm cubes. If you don't like the taste of lamb fat, skip this step in your recipe.
- 3
Step 3
Cut the carrots and onions into thin strips using a knife. Never grate the carrots for plov on a grater, otherwise they will overcook and turn the dish into a mush.
- 4
Step 4
Place the cauldron over the fire and heat it. Add the prepared lamb fat and pour in a couple of tablespoons of water. Once the pieces of tail fat are fried on one side, turn them over and continue rendering. Do not over-fry them; they should become slightly golden.
- 5
Step 5
After rendering the fat, remove the fried pieces from the cauldron. Add odorless vegetable oil to the rendered fat. Heat the cauldron until a bluish smoke appears above the oil, then add the sliced onions. Fry the onions until golden; they will form the base for the color of the zirvak.
- 6
Step 6
Add the prepared pieces of meat to the fried onions. The meat should be arranged in a single layer on the bottom of the cauldron. Sear the pork pieces on all sides until browned.
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Step 7
After evaporating the moisture released from the meat, add carrot strips to the cauldron.
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Step 8
Before adding cumin, thoroughly crush the seeds in a mortar to release their aroma.
- 9
Step 9
On top of the carrot layer, place the prepared garlic head, one whole pod of red chili pepper, and freshly ground cumin.
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Step 10
Pour hot water from the kettle into the cauldron, enough to cover the meat and vegetables. Add salt to taste and reduce the heat. Simmer the zirvak for 1–1.5 hours, keeping it from boiling vigorously.
- 11
Step 11
While the zirvak is simmering, prepare the rice. Drain the liquid from the rice and rinse it thoroughly under running water. Drain the grains in a colander to remove excess moisture. Handle the rice very gently, as it becomes quite fragile when soaked. Transfer the rice into the pot with the zirvak, previously removing the garlic head and the dried red chili pepper. Do not mix the layers.
- 12
Step 12
Carefully pour hot water into the cauldron. The water level should be 3 cm higher than the level of the rice layer. Increase the heat to maximum.
- 13
Step 13
When the liquid level reduces to the level of the rice, return the garlic and pepper to the pot, pressing them into the rice layer.
- 14
Step 14
Move the rice from the edges of the cauldron toward the center and make several holes through the layers of plov down to the bottom of the cauldron. Cover the mound of rice with a plate of suitable diameter. On top, place a kitchen towel and then the lid. Reduce the heat to the lowest setting and let the plov simmer and finish cooking for 20 minutes.
- 15
Step 15
Fluff the prepared pilaf with a fork or a skimmer. Transfer to a serving dish and garnish with a head of garlic and a chili pepper.
- 16
Step 16
Enjoy the taste of Eastern pilaf and create unforgettable impressions!
- 17
Step 17
Can be served.