Pork pilaf cooked in a cauldron
Description
This recipe won't take much time. Try making pilaf using this recipe—it's delicious and guaranteed to be a hit! The dish is hearty, appetizing, simple, and homey. I'm not trying to compete with classic recipes or other wonderful versions of pilaf; I'm just sharing my favorite, tried-and-true method. Whenever I really crave pilaf, I prepare it with whatever meat I have on hand. Today, it's pork pilaf. Use meat with some fat—it will turn out wonderfully. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients. Rinse the meat and pat it dry. If the meat is frozen, thaw it beforehand.
- 2
Step 2
Pour a little vegetable oil into a cauldron. Heat it well and add the meat cut into pieces.
- 3
Step 3
Fry over high heat until a light golden crust forms on top.
- 4
Step 4
Pour in the remaining oil and add the onion cut into half-rings.
- 5
Step 5
Cook, stirring occasionally, for about 3-5 minutes.
- 6
Step 6
Then add the carrot, cut into thick julienne strips.
- 7
Step 7
Cook the meat with vegetables for another 7-10 minutes.
- 8
Step 8
Pour in boiling water. Add salt and spices. The water should just barely cover the meat.
- 9
Step 9
Cover the cauldron with a lid, bring to a boil, reduce the heat to minimum, and cook the zirvak for 20 minutes.
- 10
Step 10
Then add garlic, peeled from the outer skin.
- 11
Step 11
Spread the rice in an even layer, previously rinsed several times until the water runs clear.
- 12
Step 12
Add boiling water. The water should cover the rice by approximately 1 cm.
- 13
Step 13
Increase the heat to maximum and cook with the lid open until the water evaporates from the surface of the rice.
- 14
Step 14
When the rice has almost absorbed all the water, gather it toward the center of the cauldron.
- 15
Step 15
Cover with a plate that fits snugly on top. Cover the pot with a lid, reduce the heat to minimum, and cook for another 10 minutes. Then remove from heat, wrap the pot in a towel, and let it steep for 20–30 minutes.
- 16
Step 16
Stir the pilaf before serving.
- 17
Step 17
The pork plov in a cauldron is ready.