Crumbly pilaf with pork in a pan

Traditional pilaf is a popular oriental dish, the first recipes for which appeared long before the appearance of a huge number of kitchen utensils. That is why there is an opinion that this dish can only be prepared in a thick-walled cauldron over an open fire. In fact, the art of cooking has undergone significant changes, and over time, many dishes began to be cooked in the dishes that are convenient. Classic pilaf with pork in a pan on a gas or electric stove can be cooked no worse than over a fire. Moreover, for modern housewives this option will be much more convenient and affordable.

Of course, you should take into account the peculiarities of preparing this dish. Since the pan cannot heat equally on all sides, like a casserole with a semicircular bottom, it is very important to ensure that the cereal does not overcook. That is why there are several simple secrets on how to cook pork pilaf in a pan. Knowing the rules for preparing food and cooking technology, you can prepare an amazing treat at home.

Recipe for pilaf with pork in a pan

Cooking time : 60 minutes

Number of servings : 6-8

Ingredients :

• Pork - 450-500 g
• Onion - 100 g
• Carrots - 1 pc.
• Long grain rice - 1 cup
• Water (boiling water) - 2 cups
• Garlic - 3 cloves
• Vegetable oil - 100 ml
• Barberry, cumin, turmeric - 1 pinch each
• Salt - to taste
• Bay leaf (optional) - 1 pc.

Prepare all the necessary products. If the meat is fatty or stringy, you will need to cut it into small pieces, trim off excess fat and veins. You can use any rice, but long-grain varieties are best for pork. Heat the water in advance and select the spices to your taste.

To prepare the base - zirvak, you need to prepare meat and vegetables. Onions and carrots must be peeled and chopped into thin cubes. Cut the meat as desired.

If you cook in an enamel pan, then it is best to cook zirvak separately in a frying pan or cauldron. But if there are no other suitable utensils besides the pan, this will do. Place the meat in one pan, add a little oil - no more than 1 tablespoon and fry it over high heat.

When the meat becomes softer and a beautiful golden brown crust appears on all sides, add the remaining butter and vegetables.

Fry the food until the vegetables are soft.

Place cumin, barberry and turmeric in a saucepan, stir and add salt to taste. At this stage, you can add any spices to your taste.

Pour boiling water into the pan so that the water covers all the ingredients and close the lid. Simmer the zirvak over medium heat for 20 minutes.

While the zirvak for pilaf is cooking, prepare the rice cereal. Place the rice in a convenient deep bowl and rinse well under running water. You need to wash until the starch is completely washed away.

Pour the prepared rice with a small amount of water and leave for 15 minutes. When the grains have absorbed the necessary water well, place the grains in a strainer and allow the excess liquid to drain.

During this time, the zirvak should be ready - the gravy should become uniform in color, and a thin film of fat will appear on the surface.

Place the prepared grains on top of the meat and vegetables and smooth with a spatula. No need to add water! Cover the pan with a lid.

Cook pork pilaf on the stove in a saucepan for no longer than 20 minutes, otherwise it may burn. If the rice is not yet fully cooked, remove the pan, wrap it in a warm blanket or place it in an oven preheated to 70-80 degrees. In 10 minutes, the cereal will be ready thanks to hot steam.

Incredibly aromatic and crumbly pork pilaf in a pan is ready.

Serve it on a wide flat plate, adding fresh vegetables and a salad of fresh herbs as an appetizer, and your loved ones will appreciate your culinary skills. Bon appetit!

Note to the hostess

• Before cooking pilaf with pork in a pan, rinse and soak the rice grains for 20-30 minutes. Properly cooked rice affects the appearance and taste of the finished dish. This is why it is very important to only use rice that you have already cooked. This will make it easier for you to determine the amount of liquid added to the pan to cook the cereal until tender.
• The classic recipe for pilaf with pork in a pan can be changed to your taste by adding your favorite spices or additional ingredients. Pork meat goes very well with dried fruits, so in addition to barberries, you can add prunes or dark raisins.
• Since pork is quite fatty and heavy meat, be sure to add cumin. It helps fat to be absorbed better.

Video recipe

Lamb is a traditional meat for preparing classic Uzbek pilaf. But the spread of recipes around the world has made adjustments even to standard dishes. Delicious crumbly pork pilaf is an equally popular and sought-after dish. After all, this meat is easier and faster to prepare, and its taste is in no way inferior to lamb.

How to cook crumbly pork pilaf

Pilaf is a dish for which step-by-step recipes with photos will not provide any significant clues. The only thing that can be assessed from them is the intensity of frying of the components and the size of the chopped vegetables and meat.


When preparing, you need to take into account several nuances:

• zirvak – meat frying for a dish, cooked in a large amount of oil. As a base, you can use fillet or ribs with thin bones obtained from young pork. Small layers of lard are also suitable;
• carrots for real pilaf are not grated, but cut into cubes or long strips (straws);
  
  
• the sequence of actions at the frying stage may differ: to prevent the onion from burning, some cooks place it on top of the meat, but before the carrots, others add it before the meat;
• To prepare delicious crumbly pork pilaf, you need to choose the right rice. There are varieties that are labeled as “for pilaf”: devzira, steamed types. But it’s best to experiment with several varieties, because producers in different regions of the country differ;
  
  
  
• You need to cook the dish in sunflower oil or lard if you come across pieces with a large layer. The fat is first rendered;
• barberry gives sourness to pilaf, but it is not necessary to use it, despite the fact that the seasoning is found in almost all traditional recipes.
  
  

Now you can start preparing delicious pilaf with pork.

Quick and tasty pork pilaf in a cauldron over a live fire

To cook crumbly pilaf in a cauldron over a live fire, you need to use only high-quality firewood or coal.

No plastic or rubber elements should get into the fire.

To complete the recipe, you need to take the exact amount of components, or increase them in accordance with the proportions.

Ingredients:

• 1 kg of pork pulp without bones and excess fat;
• 1 kg of long grain rice, or a special variety for crumbly pilaf;
• 1 kg carrots;
• 4 large onions;
• 200 ml odorless vegetable oil;
• 2 heads of garlic;
• cumin (cumin) – 1-2 tsp. depending on the accompanying seasonings.

Optionally, you can take hot pepper (in pods) to taste, salt, black pepper, seasoning for pilaf, barberry and herbs.

Remember that there should not be too much spices.

1. The meat is cut into large pieces as soon as the rice is washed to white water and left to soak for 30-40 minutes.
2. Meanwhile, the cauldron is heated over high heat, a glass of oil is added.
   
   
3. As soon as smoke appears, add onion, cut into half rings.
4. After 3-4 minutes, add pork to the onion: the meat should be covered with a golden brown crust, and the liquid should evaporate.
   
   
5. At the final stage of preparing zirvak, add carrots, stirring constantly.
   
   
6. After 5-7 minutes, when the vegetables and meat acquire a golden color, add seasonings, salt, add hot water so that it is 1 cm higher than the contents.
   
   
7. Now you need to reduce the heat and simmer the delicious pilaf for another 5-6 minutes. Then add rice and add water to cover the cereal. Remove the slotted spoon after adding it carefully, leveling the layer of rice, but without stirring it!
   
   
8. As soon as the water boils, add the peeled heads of garlic. The cauldron is covered with a lid.
9. The cooking time from this moment is 12-15 minutes, since the meat is already ready.
   
   

The final touch is to decorate with herbs and serve.

How to cook crumbly pilaf with pork at home on the stove

To prepare crumbly pilaf with pork and rice, take a cast iron frying pan (a wok with a narrow bottom and wide edges).

You can use similar aluminum cookware with a thick bottom.

It is very important to use the exact amount of water to avoid making a mess.


Before you start preparing crumbly pilaf with pork, collect all the ingredients:

• Take 1 kg each of pork and rice, which after cooking turns out crumbly;
• carrots need 200 g less - 800 g;
• garlic – 3-4 heads, and onion – 600 g;
• obligatory spice – cumin 1 tsp;
• vegetable oil – 200 ml;
• water - 1.5-2 liters, if you use a cauldron rather than a frying pan to prepare pilaf with pork, less water will be required;
• you can add 1 tsp. mixture of peppers, a handful of barberry and 1 tsp. turmeric.

The technology for cooking pilaf on a stove differs only in minor nuances, but the process itself will not be the same as when using an open fire. Here you don’t need to monitor the dishes every second and prevent excessive heating:

1. Rice is poured for 40-60 minutes, after rinsing until the water is clear.
   
   
2. The carrots are cut into cubes, the onions into half rings, and the pork into large cubes.
   
   
3. First, fry the onion in slightly smoking oil, then add pieces of pork to it, no need to cover with a lid.
   
   
4. When the pork is browned, add carrot sticks. It is important to press the vegetables onto the surface of the meat with a spatula without stirring. Then the carrots will be saturated with the aroma of fat, and will not boil over.
   
   
5. Prepare the spices: peel the garlic, cut off the top part, chop the peppercorns, sort out the barberries.
   
   
6. Add 2 tbsp to zirvak. l. salt, cumin, crushed pepper. If hot chili pods are used, they are added whole.
7. Pour hot water over the products 1 cm above their surface.
   
   
8. Add barberry and remaining spices, cover with a lid and simmer for about 10 minutes.
9. Place rice on top, carefully distributing it with a spatula. You need to press the cereal well, but do not mix it.
   
   
10. Immediately add the peeled heads of garlic and pour boiling water over the mixture 1.5 cm above the level of the rice.
    
    
11. After boiling, use a stick to make holes in the compressed cereal so that the moisture evaporates faster. Cover with a lid.
12. As soon as the moisture has evaporated, scoop the rice into a mound with a spatula, reduce the heat to low and cover the wok with a towel. After 20-40 minutes, turn off the stove.
    
    

The cooking time at the last stage depends on the type of rice chosen. So, steamed grain will take longer to boil than polished grain. At home, pilaf is served on a large platter, laying out rice first, and then pork and carrots. You can lay it out in a mound after mixing the ingredients first.

Pork pilaf in a slow cooker is the most delicious recipe

A step-by-step recipe for crumbly pilaf in a slow cooker with pork - a great find for those who want to save time and use a kitchen tool to its maximum potential.

When using the right recipe, a dish in a slow cooker turns out tasty, aromatic, and does not require any complex manipulations.

But in order to prepare tasty and crumbly pilaf with pork, you need to strictly follow the requirements of the recipe, otherwise the dish will turn into rice porridge.

What you will need

To prepare the recipe, take the following ingredients:

• pork - fatty neck or other type of pulp - 600 g;
• special rice for pilaf or basmati – 400 g;
• onion – 300 g;
• carrots – 300 g;
• sunflower oil – 150 ml;
• garlic – 1 head;
• zira – 0.5 – 1 tsp.

You can add pepper or coriander, as well as other seasonings that go well with the pork. For a subtle sour note, use dried barberries.

How to cook

As in any other recipe, the rice is first washed with water, soaked for 40-60 minutes and the vegetables are prepared. Then pour oil into the multicooker; when smoke appears, fry the onion in the “fry” mode.
Then pieces of pork are added, and when an appetizing crust appears, add carrots. After 10-15 minutes, after stirring, add boiling water (1 cm above the food), add salt and spices, including the head of garlic.


Close the lid and set for 10 minutes at 120 degrees. Open the multicooker, pour in the swollen rice, and pour water down the side (70-80 degrees). Set the temperature to 100 degrees, close the lid and turn on for 20 minutes. After cooking, let the dish sit for 20-30 minutes.

Secrets of cooking pilaf

Use a few secrets when preparing a flavorful dish:

• even if you really want to, do not grate the carrots, otherwise the pilaf will turn into porridge;
• if you don't like long-grain rice, choose round grains with minimal starch content;
  
  
• soak the rice in hot water with added salt (60-70 degrees);
• if you need light pilaf, put the onion after the pork;
• You can also get a richer taste if you first fry coarsely chopped onion over high heat, take it out and fry the meat in the same oil. In this case, the onions are placed again along with the carrots, but new ones.
  
  

During cooking, experimental cooks often discover new tricks and secrets for creating delicious pilaf recipes.

Real pilaf is best cooked in a cauldron, in which both rice and meat will acquire an amazing taste and cook evenly. If you don’t have such utensils at hand, you will have to use a deep frying pan with a thick bottom and walls.

In addition to meat and rice, fried onions and carrots are added to pilaf. There should be a lot of such vegetables - they will give the dish the necessary sweetness, golden color and make it more beautiful. Spices you can use include garlic, ground black and red pepper, barberry, saffron, and cumin.

Pork pilaf

Ingredients:

• 600 g pork
• 1.5 cups rice
• 3 glasses of water
• 2 onions
• 2 carrots
• salt and black pepper to taste
• 5 cloves garlic
• pinch of saffron
• 1 tbsp. spoon of melted fat
• 1/4 cup vegetable oil
• 1 tbsp. spoon of barberry
• fresh herbs

How to cook pilaf with pork:

1. Onions and carrots should be peeled, the first cut into half rings, and the second into large strips.
2. Melt the fat in a cauldron (or deep thick-walled pan), add vegetable oil to it and warm it up a little. Place vegetables in a cauldron and fry them over medium heat until golden brown. When they are ready, they should be transferred to a plate using a slotted spoon.
3. Place pork cut into large pieces into a cauldron. The meat must be fried until almost done, stirring from time to time and making sure that it does not burn.
4. While the pork is browning, you need to make the rice. Place it in a bowl, add cold water and leave for 15–20 minutes. After this, wash thoroughly, changing the water at least 6 times - this will make it even more crumbly.
5. When the meat is almost ready, add salt and pepper to taste and stir. Then place the rice on top, spreading it in an even layer, and top it with fried carrots and onions. After this, stick the unpeeled garlic cloves into the rice, making a small cut on them. Season well with salt and sprinkle with barberries and saffron. And only after that fill everything with water.
6. The pilaf should be brought to a boil, then reduce the flame, cover with a lid and cook until the water has completely evaporated. When the latter becomes small, pierce the rice in 3-4 places with a fork. The cauldron with the finished pilaf should be wrapped in a blanket, leaving for about 20–30 minutes for the dish to finish cooking. Then mix the pilaf, place on plates and serve, sprinkled with herbs.

Secrets of the Oriental Mistress

You can also add dried fruits to pork pilaf - they will make the dish bright, beautiful and even more tasty. When preparing pilaf, a glass of a mixture of dried apricots, raisins and prunes must be steamed with boiling water, then washed and cut. Spread the dried fruit over the meat before sprinkling over the rice.

This recipe will help you easily prepare crumbly pork pilaf, exactly the kind that is so loved. There are many thousands of recipes for preparing this wonderful dish, and if you don’t know how to cook pilaf with pork, then be sure to try making pilaf according to our recipe. The main feature of the preparation of any pilaf is its two mandatory components: zirvak and part of the cereal. Another special difference between pilaf and other dishes is not what products you use, but the cooking technology. Not many people can make crumbly pork pilaf, but everything is in your hands. For many, pilaf is traditionally prepared from rice and meat. be it pork, beef or lamb. but few people know that pilaf made from sturgeon fish is especially valued. But today we will not go deeper and depart from the pilaf to which we are accustomed and will tell you how to cook pilaf with pork. The cooking time will be approximately 2 hours, the recipe is not complicated and if you follow our recommendations, everything will definitely work out!

Energy value per 1 serving (200 g):

Ingredients:

• Pork pulp - 500 gr.
• Round rice - 400 gr.
• Carrots - 300 gr.
• Onions - 200 gr.
• Garlic - 4 cloves
• Vegetable oil - 100 ml.
• Ground black pepper
• Turmeric

How to cook pilaf with pork

Let's take a closer look at how to cook pilaf with pork.

Step 1

Cut the pork into small pieces

Step 2

Chop the onion

Step 3

Cut the carrots into thin strips

Step 4

Rinse the rice with water (be sure to be cold!) until the drained water runs clear. Pour oil into a cauldron and add onion to an already heated one. Fry until golden brown. Add the meat and fry it over high heat until a crust forms.

Step 5

Then add the carrots and simmer for another 10-15 minutes, stirring occasionally.

Step 6

Salt, pepper and add turmeric. Fill everything with water so that it covers the meat. Close the lid and simmer for 20 minutes. This is how we will prepare zirvak. Peel the garlic and carefully place it on top of the meat

Step 7

Drain the rice and add it to the so-called zirvak, on top of the meat. If necessary, add water until it covers the rice. Cover with a lid and simmer until done.

According to this recipe pilaf it turns out crumbly, juicy and delicious. The meat melts in your mouth. There are several little secrets to delicious pilaf: do not stir, stick in the garlic strips 5 minutes before readiness (see recipe below). Prepare and please your loved ones.

Ingredients:

Pork (pulp)— 700-800 grams

Bulb onions- 200 grams

Carrot- 200 grams

Rice (parboiled)- 2 glasses

Vegetable oil- 0.5 cups

Garlic- 2-3 cloves

Spices: salt, ground black pepper, barberry, cumin, turmeric or curry, paprika.

How to cook delicious crumbly pork pilaf

1 . Cut the pork pulp into small pieces. If the meat is frozen, defrost it first.

2 . Heat vegetable oil in a cauldron or thick-walled frying pan. Fry the pork until golden brown.

3 . Peel the onion and cut into cubes. Peel and grate the carrots (finely chop).

4 . Add carrots, onions and spices to the cauldron. Turmeric (curry) will give pilaf not only aroma and benefits, but also a beautiful golden color.

5 . Stir and simmer without closing the lid for about 3 minutes.

6 . Add 1-2 glasses of water to cover the vegetables and meat (zirvak), reduce the heat to low, and cover with a lid. Simmer until the meat is done.

7 . When the meat is ready, add steamed rice on top. Distribute the rice evenly over the entire surface of the pilaf.

8 . Carefully add water. It should exceed the surface of the rice by 2-3 cm. Cover the cauldron with pilaf and continue to simmer over low heat.

9 . Check the pilaf for readiness after 15-20 minutes. If the rice is still raw and the water has already boiled away, you need to add water. Do not pour water on top of rice! Make a small hole (several holes) in the pilaf with a knife, all the way to the bottom. And carefully pour water into this hole. Do not mix rice with meat under any circumstances; this can only be done when the rice is ready.

10 . 5 minutes before the pilaf is ready, add garlic to it. This small detail will give your pilaf an extraordinary taste and aroma. Cut the garlic lengthwise into long thin strips.

11 . Stick the garlic into the surface of the rice. Cover with a lid and simmer for another 3-5 minutes.

Mix pilaf with pork. Add more salt if not enough.

Delicious pork pilaf is ready.

Bon appetit!

Secrets of cooking pilaf

Delicious, crumbly and rich in the flavors of various aromatic seasonings, pilaf is a dish of Uzbek cuisine. And you can prepare it truly professionally only according to time-tested, traditional and real recipes.

Products and traditional recipe for pilaf

The most basic thing is that all basic products: cereals, meat and vegetables must be used in a 1:1 ratio. That is, for 1 kilogram of rice, the same amount of meat and carrots. Real pilaf is prepared according to the Uzbek recipe, which involves the use of such products as:

• Rice – 1 kg (more is possible, depending on what kind of company is going for lunch).
• Meat, of course, lamb - 1 kg (if you can’t find lamb, you can take both pork and veal). Pulp and a little meat on the bone for richness of the pilaf. You can have 700 grams of pulp and 300 grams of ribs.
• Carrots – 1 kg
• Onion – 4 pcs. and one small one for color.
• Sunflower oil - approximately 0.5 liters. Perhaps you have fat, for example, fat tail or pork ribs - it is also necessary, but you can cook pilaf without it.
• Red chilli pepper, hot – 3 pcs.
• Garlic – 1-2 heads, depending on their size and your love for this product.

Spices

A separate point about seasonings for pilaf, because they are the ones who will give the dish the taste and shade that it really should have. And so what is needed:

• Salt
• Zira, or also called idol, is the most important ingredient. Zira can be taken both black and yellow. Both types are incredibly flavorful.
• Turmeric is not necessary, but it is very good for color and smell.
• Barberry - without this spice, pilaf is no longer a traditional Uzbek dish, but simply prepared according to your recipe.
• For seasoning lovers, you can also add saffron, this is not necessary, but without it it won’t be the same.

These are the products needed for real pilaf. Each one needs to be prepared carefully. And now about each individually, a few words:

Rice

Rice for pilaf must be selected carefully. If you want it to crumble, you should choose one that does not cook quickly, does not boil over, and does not stick together. Long rice is ideal for pilaf, but round rice, on the contrary, is not suitable. The recipe for Uzbek pilaf uses rice of the div-zira variety. But if it is difficult to find, and in some cities there is none at all, and if there is something of dubious quality, then you can buy Thai rice, it is long and already steamed. It won't crumble into mush.

Secrets of cooking rice in pilaf:

• To prevent the rice from being overcooked, it is better to cook it in a cauldron. Moreover, real pilaf is cooked over an open fire, but it will also work on the stove. The rice should be added after the meat has released its juices and fat, so you get crispy, but cooked, whole rice.
• Rice must be washed very thoroughly several times. It is better not to leave it without water; after you have washed it until the water is clear, fill it again to the top with cool water, you can add a little salt.
• In order for the rice to turn out yellowish in color, more than just seasonings are needed. To begin with, when you heat the oil, before adding the fat, throw in a small onion. It should be fried until golden brown, which is what the rice will be. Plus, the onion will absorb all the harmful elements from the oil.

Meat

The second most necessary ingredient is meat and fat, ribs. Lamb is ideal, but if you can't find it, pork is better. If the pilaf should be leaner, of course, you can also use veal, it is more tender, but the taste of the dish will be simpler. So buy pork, any pulp, preferably a rump or neck, like for a barbecue. Ribs are necessary for aesthetics - they give a very colorful look to the dish, and they also provide more fat.

Secrets of cooking meat and ribs:

• There is only one way to prepare meat - wipe it with kitchen napkins; no need to wash it. You don’t need to cut into large pieces, there is a standard rule - you need to cut the meat into pilaf 3 by 3 centimeters, so it will melt in your mouth, but at the same time it will stick together in whole pieces.
• Before frying the meat, heat the oil to the side and throw in the fat; only after the fat has melted, throw in the meat and ribs. Fry over high heat until golden brown and crusty, then remove and set aside. The meat will be softer if you simmer it with everything else.
• It’s better to fry the ribs separately, and then simmer the meat with onions, it will be juicier. The fact is that the meat sets the taste of the dish initially, so it must first be fried and then stewed, the vegetables should be added separately: onions, then, after cooking them, carrots, and only then, when the meat is soft and the carrots are cooked, should add seasonings.

How to cook:

• The dish must be prepared only in a cauldron.
• We observe the exact order of laying all the components, do not forget about the proportions.
• After the vegetables and meat are ready, add seasonings and garlic, you also need to pour and boil water - the mixture in the cauldron should boil before adding rice. This brew is called zirvak. This is the basis for pilaf.
• You need to add hot pepper to the zirvak, turn up the heat, and let it simmer for 30 minutes.
• After everything has been brought to a boil, you need to add the rice, pouring it in carefully and slowly. Fill it with boiled water, make the heat high.
• If the rice is not ready, you can add water during cooking, but a little at a time, make sure that the dish does not burn, but also that there is no excess moisture.
• Close the lid only when the fire is reduced, half an hour after adding the rice. Now try and wait, enjoy and taste real Uzbek pilaf.