Pilau is one of the most common and ambiguous dishes in our region, and therefore, if you decide to figure out how to properly cook a pilaf of pork, you are unlikely to come across a track original recipe. In this material, we decided to collect a couple of options for cooking pilaf so that you can make a choice based on your own taste preferences. Some of the presented variants are more similar to the original recipe, others are less, but they are all equally tasty.
How delicious to cook pilaw from pork?
Let's start with the classic version of pilau from pork, which is based not only on meat, rice and carrots with onions, but also some common spices that are sure to be found in your arsenal.
Ingredients:
- pork (neck) - 780 g;
- vegetable oil - 95 ml;
- onion - 270 g;
- carrots - 230 g;
- ground paprika, cumin, coriander - 1 teaspoon;
- rice (long grain) - 3 items;
- garlic head;
- laurel leaves - 3-4 pcs.
Preparation
With meat, cut off excess fat and films, and then divide the piece into cubes of equal size. Spread a little oil in the brazier, before you put meat in it, make sure that the dishes are really warmed up, otherwise the meat will not grab from the outside immediately and will start giving away its juice during roasting. Place the pieces of pork in the brazier and fry them until blanching for about 7 minutes. To pieces of pork, put chopped onions and add spices, laurel. After a couple of minutes, pour the contents of dishes 1 3/4 cups of water and leave to languish 45 minutes. While meat is stewed, rinse the rice grains to clean water, and after 45 minutes, pour them into the dishes over the meat, pour 4 glasses of water and, without stirring, leave to stew for about 10 minutes. When most of the moisture is absorbed, cut the garlic head in half and place it in the center of the dish. Make about a dozen holes across the entire rice area to let the steam out, reduce heat and cook for 15 more minutes.
If you do not know how to cook pilaf from pork in a multivark, but really want to do all of the above steps with a simple device - it's easier nothing can be. First, all the ingredients are fried with the "Baking" mode, and after adding the first portion of the liquid, they switch to "Varka".
How to cook friable pilaf from pork?
A little less usual recipe for this pilau from pork, combines all tastes and flavors with which the Oriental cuisine is famous, and unites them together in the framework of a stunning pilaf with pork, which even a beginner of culinary business can cook.
Ingredients:
- rice (long grain) - 4 items;
- carrots - 510 g;
- onions - 440 g;
- pork - 1,1 kg;
- vegetable oil - 210 ml;
- Ground coriander - 1 tbsp. a spoon;
- Ground cumin - 2 teaspoons;
- turmeric - 3/4 tsp.
- barberry (dried) - 1/4;
- garlic heads - 1-2 pieces;
- hot chilli (dried) - 1 piece;
- feathers of green onions - 7-8 pieces.
Preparation
Before preparing pilaf from pork, the meat itself should be prepared, clearing off the films and excess fat. Fry the meat in an abundance of butter until blubbery, and then add to it onion semi-rings and spices. Pour all a couple of glasses of water and leave to stew for 40 minutes. After a while, add the grated carrots, leave it for 5 more minutes without stirring. Put the washed rice and, again without mixing, pour it with water so that the liquid rises over the grains by a centimeter. When the water evaporates from the surface, place the notched garlic head and chili in the rice, do a dozen holes on the surface and leave everything to languish for 15-20 minutes.