Delicious pilaf with pork
Description
Traditional Uzbek pilaf is prepared with lamb. However, not everyone may like lamb due to its specific odor, and the meat can sometimes turn out tough. Pilaf made with pork, on the other hand, turns out juicier and a bit fattier. To make delicious pork pilaf, use pork meat with some fat to ensure the dish isn't dry. I recommend using not only turmeric, but also bay leaf, nutmeg, cloves, and a mix of peppers.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Cut the pork into cubes.
- 2
Step 2
Cut the onion into small cubes as well.
- 3
Step 3
Peel the carrot and cut it into thin strips. By the way, if you have a slicer for Korean-style carrot, you can use it.
- 4
Step 4
Rinse the rice several times with cold running water until the water runs clear. Pour vegetable oil into a cauldron or a very deep, heavy-walled skillet. First, sauté the onion until golden brown. Then add the meat and cook over high heat until a golden crust forms.
- 5
Step 5
Then add the carrots, mix, reduce the heat to medium, and simmer for about 10-15 minutes.
- 6
Step 6
Add the spices and turmeric, mix, then pour in water to cover the meat. Simmer, covered, for another 20 minutes. Peel the garlic and place the whole cloves on top of the meat.
- 7
Step 7
Add the washed and soaked rice to the meat in the cauldron, spreading it evenly over the meat. If necessary, add more water so that the rice is covered with water.
- 8
Step 8
Simmer the pilaf until done, until the rice is cooked, over low heat with the lid on.
- 9
Step 9
The ready, delicious pork pilaf turns out fluffy and very filling! Serve it with fresh vegetables.