Pilaf with pork
Description
The dish is prepared without unnecessary complications. Various recipes for pilaf can be found in the cuisines of the Middle Eastern, Central and South Asian, and East African countries. Most recipes are very similar in composition: rice, carrots, onions, meat, salt, pepper, and additional spices. My version of pilaf includes pork, onions, garlic, peas, bell peppers, and mushrooms. The combination of vegetables and meat gives the rice a wonderful taste and an incredible aroma. So, take a look—your ready dish can now be served.
Instructions
- 1
Step 1
In a skillet, heat vegetable oil and sear the meat pieces until browned on both sides.
- 2
Step 2
While the meat is frying, peel, wash, and chop all the vegetables.
- 3
Step 3
Transfer the fried pork to a plate, then add all the vegetables to the pan and sauté for a few minutes until translucent.
- 4
Step 4
Add the peas, mix and cook all the vegetables for another 4-5 minutes.
- 5
Step 5
Cut the meat into small pieces, remove the skillet from the heat, add the meat and raw rice to the skillet, and mix well. Transfer everything to a covered clay pot or a small cauldron.
- 6
Step 6
Add 2 cups of water or more to cover all the ingredients. Add salt, pepper, and other spices, then mix well. Cover the dish with a lid and place it in a preheated oven at 180 degrees. Cook the pilaf for one hour.
- 7
Step 7
When the liquid is fully absorbed and the rice is cooked, remove the lid. Let the pilaf bake for another 8-10 minutes to form a thin crust on top.
- 8
Step 8
Serve the pilaf hot, with pickled vegetables or a salad.