Crumby pork pilaf
Description
The dish is prepared without unnecessary complications. Like any beloved dish, plov has an incredible number of variations. This step-by-step recipe will clearly explain how to make fluffy plov with pork, as close as possible to the classic version. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. Before starting the process, rinse the rice thoroughly and soak it in cold water. Wash the meat, pat it dry, and cut into small pieces.
- 2
Step 2
2. Pour vegetable oil into the bottom of a cauldron. Depending on the fat content of the meat, you can use a smaller amount of oil. Heat it thoroughly.
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Step 3
3. How to cook fluffy pork pilaf using well-heated but not burnt oil? It's very simple—just drop a ring of onion or a garlic clove into the oil. As soon as it turns golden brown, the oil is properly heated.
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Step 4
4. Now you can carefully remove the onion or garlic and add the pork to the cauldron.
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Step 5
5. While the meat is frying, you can prepare the vegetables. Peel the onions and cut them into small pieces.
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Step 6
6. Wash, peel, and cut the carrots into thin strips (or grate on a grater).
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Step 7
7. The meat has already browned slightly, so it's time to add the vegetables to it.
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Step 8
8. First, fry the onion until it turns a light golden color.
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Step 9
9. Then add the carrots and sauté the vegetables with the meat a little longer.
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Step 10
10. After 5-7 minutes, you can pour water into the kazan (slightly above the meat level). Salt and pepper to taste. Add spices and mix thoroughly. At this stage, the zirvak—this is what this preparation for plov is called—should be left for about 20 minutes, so that the meat becomes tender.
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Step 11
11. Drain the water from the rice and add the rice to the cauldron. Smooth it out carefully.
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Step 12
12. If necessary, you can add a little more water. Home-style loose pilaf made with pork does not require interference, so there's no need to stir it frequently. For extra flavor, you can place a washed whole garlic head inside.
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Step 13
13. Cook the pilaf over low heat until all the water is absorbed. Then let it sit, covered, for another 20 minutes before serving.