Pilaf with pork
Description
The recipe won't take much time. To cook authentic pilaf, you need to know a few simple rules, and this easy pork pilaf recipe is an excellent practical guide for beginner cooks. As for the meat, it's clear: if you have good-quality lamb, use it, but for most people, pork pilaf is more suitable in terms of both taste and aroma. Next, remember to use ingredients in the correct proportions—meat, rice, carrots, and onions should be in a 1:1 ratio. And of course, don't forget what distinguishes pilaf from plain rice: pilaf must include zirvak, meaning the meat and vegetables must be sautéed. Now that you know all the essential details, you can get started, and my pork pilaf recipe will help you do everything right. Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients: peel the carrots and cut them into thin strips. In a proper pilaf, a coarse grater is never used.
- 2
Step 2
We also peel the onion and slice it into half-rings.
- 3
Step 3
Rinse the meat under cold water and cut into small cubes about 2-3 centimeters in size.
- 4
Step 4
When it comes to cookware, we only use a cauldron or a pot with thick walls; otherwise, the pilaf just won't be the same. Pour oil into the cauldron and heat it well, then throw in an onion. In the original recipe, this is a mandatory step, as the onion absorbs all the harmful substances from the oil.
- 5
Step 5
Remove the onion, and add the sliced onion to the cauldron to fry. Fry until it turns a nice golden color.
- 6
Step 6
Now add the sliced meat and fry it over high heat until a golden crust forms.
- 7
Step 7
Next, the carrots go into the pot. Fry them until they become soft.
- 8
Step 8
While the vegetables and meat are frying, we thoroughly rinse the rice several times and cover it with water.
- 9
Step 9
Now pour about 1.5 liters of water into the cauldron, and when it boils, add salt and spices. Remove the outer layer of skin from the garlic head and place it into the center of the cauldron. Reduce the heat to low and simmer everything for 40 minutes.
- 10
Step 10
After the time has elapsed, begin carefully placing the rice. When the rice is evenly distributed across the surface, return the garlic to the center of the pot.
- 11
Step 11
Cook the pilaf over medium heat until almost all the liquid has evaporated.
- 12
Step 12
Now gather the rice from the edges toward the center to form a mound, with the garlic inside. Cover the rice with a plate and the pot with a lid, and cook the pilaf for another 10-15 minutes over low heat.
- 13
Step 13
Our plov is ready! Place the rice on the plate first, then the meat, and put the garlic head on top. Enjoy everyone!