Pilaf in a pan with pork
Description
The recipe won't take much time. Parboiled long-grain rice or unpolished rice will be an excellent choice for pilaf. When choosing pork, I prefer leaner cuts of meat, although this is a matter of personal taste. You can buy ready-made pilaf spices or assemble them separately, mix in equal amounts, and use about 1–2 tablespoons per 2 cups of rice. Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients, wash the meat, sort the rice, and peel the vegetables.
- 2
Step 2
Rinse the rice under running water. Bring a liter of water to a boil and pour the boiling water over the rice; let it soak for 30 minutes.
- 3
Step 3
Chop the onion and carrot not too coarsely.
- 4
Step 4
Put the onion into the hot oil and fry first; after five minutes, add the carrots and cook the vegetables until they are half-cooked.
- 5
Step 5
Cut the pork into small pieces.
- 6
Step 6
Add the meat to the vegetables, first sear over high heat, then reduce the heat to the minimum and simmer for 15-20 minutes. The meat will release its juices, so no water is needed.
- 7
Step 7
After 20 minutes, add tomato paste, salt, garlic, and spices. Mix well.
- 8
Step 8
Drain the rice from boiling water, add it to the meat and vegetables. Mix well.
- 9
Step 9
Pour water over the rice and meat, making sure the level is 1–1.5 cm above the rice. Bring to a boil, then reduce the heat to the lowest setting. Stir, then cover tightly with a lid. After 30 minutes, turn off the heat. Let it sit, without opening the lid, for another 20 minutes.
- 10
Step 10
Pilaf with pork is ready! Enjoy!