Uzbek pork plov
Description
The recipe won't take much time. Probably only Uzbeks can make authentic Uzbek pork plov at home. All other versions are likely inspired by the original recipes. Still, the dish turns out excellent and worth trying. Serve hot.
Instructions
- 1
Step 1
1. The recipe for Uzbek pork plov, like any other, should begin by rinsing the rice with water and then leaving it to soak in water for some time.
- 2
Step 2
2. Peel the onion and slice into rings or half-rings.
- 3
Step 3
3. Pour vegetable oil into the bottom of a kazan and heat it. To determine if the oil is hot enough but not smoking, drop in a couple of onion rings. As soon as they begin to turn golden, the oil is sufficiently heated, and the onion can be carefully removed.
- 4
Step 4
4. Add the onion to the heated oil and fry until golden brown. This will happen quite quickly, so you must not get distracted.
- 5
Step 5
5. Wash the carrots and cut them into strips. Wash the meat, dry it very well, and cut it into small pieces.
- 6
Step 6
6. Add the meat to the onion and fry until a crust forms. Then add the carrots to the pot and fry everything together for another 3-4 minutes.
- 7
Step 7
7. Now you can salt the dish and add spices. Gently mix and pour in water, just above the meat level. Cover with a lid and simmer over low heat.
- 8
Step 8
8. When the meat becomes tender, add the rice and pour in a little water without stirring. Place the washed head of garlic on top and cook over low heat until all the water has been absorbed. Once the Uzbek-style pork plov is ready, let it sit for 10–15 minutes, then serve.