How to cook pork pilaf step by step recipe. How to cook pork pilaf in a pan, saucepan, cauldron, slow cooker

Step-by-step recipes for crumbly pork pilaf in a cauldron and a slow cooker, with raisins, vegetables, mushrooms

2018-03-02 Marina Vykhodtseva

Grade
prescription

3511

Time
(min)

servings
(people)

In 100 grams of the finished dish

6 gr.

8 gr.

carbohydrates

14 gr.

158 kcal.

Option 1: Classic crumbly pork pilaf

There are an incredible amount of recipes for crumbly pilaf with pork (and other meats). But most often in the classic version, only onions with carrots, rice and spices are added. So that the dish does not turn into a viscous porridge, great importance is attached to the addition of liquid. You can find many different recommendations, but the easiest and surest way is to measure. Recipe for a cauldron.

Ingredients

• 400 g of rice;
• 800 g pork;
• 800 ml of water;
• 200 g of onion;
• 300 g carrots;
• 1 head of garlic;
• 1 tsp seasonings for pilaf;
• 40 ml vegetable oil.

Step-by-step recipe for classic crumbly pilaf

We heat up the oil for pilaf. You can replace it with melted fat. Cut onion, add. We clean the carrots, chop them into strips and also send them, fry them together.

Wash the pork, cut. We make cubes or sticks of 20 grams. We lay it to the vegetables, also fry a little, do it over high heat, after which we sprinkle the meat with vegetables with a special seasoning for pilaf. If it is not there, then we throw a little zira, turmeric, crush a few coriander seeds, season with black pepper. We warm everything with spices for a minute and add 300 ml of water, we use only boiling water, be sure to measure it. It's time to reduce the fire, then simmer the zirvak for about half an hour. The taste of pilaf will depend on it.

It's time for rice. Rinse with cold water until transparent, but do not soak. Otherwise, it will be difficult to guess with the liquid, since the grains will nourish it. Immediately peel the head of garlic from the top husk, it is not necessary to disassemble it into cloves.

Pour rice into zirvak, salt the remaining boiling water, pour it in, stick a head of garlic into the central part of the cauldron. Cover, after boiling, reduce the heat to a minimum.

We cook for half an hour, then turn it off, leave the dish for another half an hour, let it stand on the stove. It is impossible to open the cauldron all this time.

Do not neglect the thorough washing of rice. If this is not done, the pilaf will never turn out crumbly, the grains will stick together.

Option 2: A quick recipe for crumbly pork pilaf

This dish will be cooked in a slow cooker, so it won’t take much time, you just need to fry the food a little, then the kitchen assistant will do everything herself. Water for such pilaf will need less than the norm, since it will practically not evaporate.

Ingredients

• 2 tbsp. rice
• 500 g pork;
• 2 carrots;
• 1-2 bulbs;
• 50 ml of oil;
• 3.5 st. water;
• barberry, zira and other seasonings;
• 3 cloves of garlic.

How to cook fast

We turn on a program that is convenient for frying, this is often done in baking, but frying can also be used. Pour out the oil, add the diced meat. Cooking until light brown.

We cut the vegetables, add the onion first, and after another two minutes, the carrot. We're getting ready a little more. While we wash the rice, boil water, prepare spices.

We fall asleep seasonings, you can take the finished mixture or add spices to your liking, mix thoroughly, level and lay rice on top. It also needs to be leveled, sticking garlic cloves.

It is necessary to pour everything with boiling water, be sure to salt the water. We don’t touch anything else, close the multicooker, set the “Pilaf” program and cook until the signal. Then let it heat up a little more. Stir the finished dish thoroughly, raise the vegetables and pieces of pork from the bottom.

Not all multicookers have a pilaf mode, in some models this is a rice, porridge program, it is advisable to read the instructions before using the device.

Option 3: Crumbly Pork Pilaf with Raisins

Adding dried fruits to pilaf is the norm in the east. Rice and meat go well with them, the dish gets an unusual aroma and taste, you need to try it at least once. We take light raisins, pitted, no preliminary preparation other than washing is needed.

Ingredients

• 100 g raisins;
• 400 g of rice;
• 700 g pork (pulp);
• 5 tablespoons of oil or fat;
• 3 carrots;
• 2 onions;
• 0.5 tsp zira;
• 0.3 tsp turmeric;
• 2 laurels;
• 1 head of garlic;
• 800 ml of boiling water.

How to cook

Cut carrots into fairly large strips. We chop the onion smaller and thinner, fry the vegetables in oil, but not until golden brown.

Wash the pork. We cut the meat into cubes, add it to the vegetables, let it fry, we do all this over high heat. Add spices and a glass of boiling water, cover, simmer for half an hour.

While doing rice and raisins. We just wash them. There are 600 ml of boiling water left, you need to salt them. Free the garlic from the outer dirty husk. If the cloves are scattered or there is simply no whole head, then it's okay, you can stick in separate slices, you don't need to clean it.

We send rice to zirvak, stick garlic, level the layer and sprinkle with raisins on top. Gently pour boiling water, throw laurels, but do not deepen. Let it boil, cover, lower the heat and simmer for about half an hour.

Let the pilaf brew after cooking. Open, remove the laurel, mix the ingredients thoroughly and break with a spatula.

In exactly the same way, you can cook pilaf with dried apricots, it also goes well with raisins, you can mix it. Sometimes walnuts are introduced, which give a very interesting taste.

Option 4: Fluffy pork pilaf (with ribs)

With ribs, pilaf is prepared in a slightly different way, since the pieces are with bones, a lot of fat is concentrated on them, which needs to be melted. We take mixed spices for such pilaf, seasoning from a bag is suitable. Option without zirvak.

Ingredients

• 500 g of ribs;
• 4 cups of boiling water;
• 2 carrots (large);
• 2 cups of rice;
• 3 tablespoons of oil;
• 2 onions;
• spices, garlic.

Step by step recipe

Pour the oil into the cauldron, cover the entire surface with shaking movements. If this is not done, the ribs may stick when added. Let's warm up.

We cut the ribs into bones, put them in a cauldron and cook on the strongest fire until golden brown. Then carefully remove, leaving the fat.

While the ribs were cooking, it was necessary to prepare the vegetables, cut them. We throw the carrots and onions into the hot fat, continue to cook over high heat. At the same time, we wash two full glasses of rice.

We return the ribs to the vegetables, season with spices, salt, stir and fall asleep with rice. Immediately pour boiling water, put the garlic (stick), cover.

As soon as we hear that the liquid in the cauldron boils, we reduce the fire to the very minimum. The lid can no longer be opened. We simmer pilaf for 25-30 minutes and let it brew for exactly the same amount of time.

Adding water to pilaf is one of the most crucial moments. You don’t just need to pour boiling water, you can’t allow a hole to appear in the rice layer. We substitute a slotted spoon or spoon, direct the jet at it, just do everything carefully.

Option 5: Fluffy Pork Pilaf with Mushrooms

Fragrant, but easy to prepare recipe for crumbly pork pilaf with mushrooms. We take ordinary champignons, you don’t need to cook or fry anything separately, which additionally saves time and simplifies everything.

Ingredients

• 250 g of champignons;
• 300 g pork;
• 100 g of onion;
• 200 g carrots;
• 400 g of rice;
• 50 ml of oil (can be lard, other fat);
• spices, garlic.

How to cook

We heat the vegetable oil, throw chopped onion into it, after two minutes we throw carrot straws, and then pork. We cook a little over high heat.

We cut the champignons, but not finely, it can be quartered, if the caps are small or divided into 6-8 parts. Add to pork, stir, immediately add spices, salt a little, pour 0.5 cups of water and cover. Tomim zirvak 20-30 minutes.

We cook the rice, wash it thoroughly, rinse the head of garlic, removing the top husk. We measure out 600 ml of boiling water, do not forget to salt.

Open, stir vegetables with mushrooms and pork, pour rice, stick garlic in the center if the cooking is whole. Enter the rest of the water. There is no need to add more liquid, since the mushrooms are wet, there are a lot of vegetables. We cover, simmer pilaf for 30 minutes, let it brew, you can wrap the cauldron with a blanket for a couple of hours, it will turn out tastier.

Often the meat is fried first, stewed under the lid, then vegetables are added to it. This can be done if the pork is not very young or you want to use large pieces, or there is no time to simmer zirvak for half an hour or more.

It would seem that it is difficult to cook delicious pilaf with meat, because the recipe is simple and the products are quite affordable! However, in order for this dish to turn out really flawless, you need not only to put a piece of your soul into it, but also carefully study the cooking technology.

Our detailed recipe with step-by-step photos will help you make delicious crumbly pork pilaf in a cauldron on the stove. Of course, ideally, it is better to use lamb for pilaf, but you can’t find it everywhere on sale, so we offer an affordable and homemade version of this popular dish.

Ingredients:

• long grain rice - 350 g;
• pork (preferably shoulder or brisket) - 500 g;
• carrots - 1-2 pieces;
• onion - 1-2 pcs.;
• vegetable oil - about 80 ml;
• garlic (optional) - 3 heads;
• zira - ½ tbsp. spoons;
• turmeric - ½ teaspoon;
• salt, pepper - to taste.

Homemade pork pilaf recipe with photo step by step

How to cook crumbly pilaf in a cauldron on the stove

1. We cover the bottom of the cauldron with a thin layer of vegetable oil, heat it up. We load the peeled and finely chopped onions. Fry over moderate heat until soft.
   
2. Cut the carrots into thin strips and lay them on the onion. Stirring, we pass the vegetable "assortment" for a couple of minutes.
   
3. Let's move on to the meat. After washing and drying, cut the pork into medium-sized pieces, add to the carrot-onion sauté and fry until golden brown, not forgetting to stir. To prevent the pilaf from turning out dry, it is better to give preference to sufficiently fatty parts of pork - in this case, the shoulder blade, brisket, neck, etc. are perfect.
   
4. As soon as the meat is reddened, sprinkle it with salt, ground pepper, add cumin, turmeric and / or other spices at your discretion, mix. Pour in about a glass of boiling water (so that the pork is almost completely covered with liquid). We load the heads of garlic into the cauldron, after cutting off the roots and stem, and also removing the top layer of the husk. Stew the meat over low heat under the lid for about 30-40 minutes (until soft).
   
5. We thoroughly wash long-grain rice, drain the water and load it with almost ready-made pork. Smooth out carefully with a spoon.
   
6. Pour in boiling water, being careful not to damage the layer of rice grains. As a result, the water should be 0.5 cm above the rice level. Add a little more salt, set the maximum heat and bring the liquid to a boil, do not mix! Immediately cover the cauldron with a lid and keep the rice at maximum heat for exactly 7 minutes.
   
7. After the specified time, without opening the lid, reduce the temperature to a minimum and simmer the contents of the cauldron for 12 minutes. To make the pilaf really tasty and crumbly, in the process of cooking, in no case do we mix the rice and do not open the lid until the last, so that all the water has time to evaporate and the rice grains are thoroughly steamed. Having removed the freshly prepared pilaf from the heat, we continue to insist for another 10 minutes, and only after this time we remove the lid and gently mix the rice with the meat.
   
8. We distribute our crumbly pork pilaf into portioned containers and serve. The dish is completely self-sufficient, so no additions to it are required!
   

Pork pilaf in a cauldron on the stove is ready! Enjoy a hearty lunch! Good appetite!

This recipe will help you easily cook crumbly pork pilaf, just the one that is loved so much. There are many thousands of recipes for cooking this wonderful dish, and if you don’t know how to cook pork pilaf, then be sure to try cooking 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 in the cooking technology. Loose pork pilaf is far from being possible for many, but everything is in your hands. For many, plov is traditionally made with 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 deep and deviate 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, then everything will definitely work out!

Energy value for 1 serving (200 gr.):

Ingredients:

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

How to cook pork pilaf

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

Step 1

Cut pork into small pieces

Step 2

chop the onion

Step 3

And cut the carrots into thin strips

Step 4

Rinse the rice with water (necessarily cold!) until the drained water runs clear. Pour the oil into the cauldron and in the already heated one, add the onion. Fry until golden brown. Add meat and fry over high heat until browned.

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. So we will prepare zirvak. Peel the garlic and carefully place it on top of the meat

Step 7

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

There are many secrets in the world on how to cook pork pilaf so that the rice is crumbly.

1. Secret one: If you want to cook crumbly pilaf from pork and not only from it, but also from other meat, never grate carrots! It is better to cut into thin strips. The thicker the straw, the more likely it is that the pilaf will be crumbly. Follow the proportions in the recipe. There shouldn't be too many carrots.
2. Secret two: Carefully choose rice groats! Rice with long grains is suitable for this. Round-grain rice is also suitable, but you need to pay attention to the content of starch pollen in the cereal. The less starch the better.
3. Secret three: Before cooking, soak the grits in hot salted water (not boiling water)! This will prevent the rice from overcooking and turning your dish into mush.

And now I will present you directly the recipe for crumbly pilaf with pork.

Ingredients:

1. Pork fillet - half a kilo.
2. Large onion - 1 pc.
3. Carrots - 2 pcs.
4. Vegetable oil - half a glass.
5. Rice groats - 2 cups.
6. Salt - to taste.
7. Seasoning for pilaf - 1 tsp.
8. Garlic - 3 cloves.
9. Barberry - 50 gr.

Cooking:

Cut the pork into arbitrary medium-sized pieces and fry in very hot oil. Choose the dishes of your choice. It can be a cauldron, a bowler hat or a deep frying pan. Fry for 10 minutes while stirring over high heat.

Onion cut into half rings or less - it does not matter. It will still not be visible after cooking. But chop the carrots only into strips. Add to the meat and fry for another 10 minutes, stirring occasionally. Then put the carrots and continue frying for 5 minutes.

After that, pour boiling water so that the water covers the zirvak (pilaf base) but not much. Salt and add spices. If desired, you can fall asleep barberry. Simmer, covering with a lid for 15-20 minutes on a medium flame.
At this time, rinse the rice grits and soak in salt water for 15 minutes. Then rinse in running cold water in a sieve, decant the water. Lay the rice on top of the zirvak, pour boiling water 0.5-1 cm above the surface of the cereal and, adding fire, cook until the moisture evaporates. Be careful, when cooking, the pilaf should boil evenly.

As the water boils away, make holes with a slotted spoon to the bottom and wait until the remaining moisture has evaporated almost completely. Separate from the walls of the cauldron with a skimmer up the hill. Press the garlic into the rice. Then reduce the flame to a small one and, closing the lid, simmer for 15 minutes. After turning off the boiler, do not immediately open it, but wait 10 minutes for the food to be filled with the aroma of spices. Mix the finished dish and put on a large flat plate. Delicious crumbly pilaf is ready to eat

The calorie content of pilaf with pork is 318 Kcal.

Bon Appetit!

The next recipe is also no less interesting. For it you need:

1. Pork tenderloin - half a kilo.
2. Rice groats - half a kilo.
3. Carrots - 0.5 kg.
4. Onions - 2 large onions.
5. Vegetable oil - 2 ladles.
6. Garlic - 5-6 cloves.
7. Salt - to taste.
8. Barberry - half a glass.
9. Spices for pilaf - 1 tsp.

How to cook friable pilaf with pork:

Cut carrots into strips, and onions into rings.

Cut the meat into large pieces of arbitrary shape and fry it in very hot oil in a cauldron or pot for 10 minutes. You can use a roaster or other cast-iron utensils for this purpose. Roast on a big flame.

Add the onion and fry for another 10 minutes, stirring constantly at the same temperature.

After a while, add the carrots and continue frying for another 10 minutes. Don't reduce the fire yet.

Pour boiling water over zirvak (the basis of the future pilaf), reduce the heat to medium. Salt and add spices and simmer for 20 minutes.

Before laying the rice cereal, throw in the barberry and peeled garlic and immediately load the thoroughly washed rice in advance, evenly distributing it over the entire surface of the pot.
Add boiling water so that it covers the cereal by 0.5-1 cm. Increase the flame to strong and make sure that the contents boil evenly over the entire surface of the rice.

When the water boils away, pierce the grits to the bottom in several places with the back of the slotted spoon and let the lower moisture also evaporate, but not completely. Then reduce the gas to a small one, collect a slide in the middle of the cauldron. Close the pot and simmer for another 15 minutes.

After turning off the stove, do not remove the lid, but wait some more time to get a delicious meal. After that, mix the pilaf and arrange on plates. Put hot on the table. Serve with salads. Such as cucumbers with tomatoes or onions, cut into rings and seasoned with vinegar. It is better to drink hot green tea.

Bon Appetit!

Now you know how to cook delicious pilaf. If you follow the recipe step by step, you can cook a wonderful dish. Do not forget about the little secrets of making crumbly pilaf and everything will turn out the way you want! Good luck in the kitchen! Try the real one too.

Cooking fragrant pilaf is a part of the culinary art, which is not immediately comprehended. Studying the intricacies of the components will allow you to lift the veil of secrecy in how to cook pork pilaf so that the rice is crumbly. Rice "porridge" will remain forever in the past, and the taste of the dish will not leave anyone indifferent. Each hostess will be able to feel like a real chef, just follow simple recommendations.

Secrets of tasty and crumbly pilaf

Cooking a dish in the best oriental traditions consists of 3 stages:

• roasting meat;
• Frying zirvak with spices, a mixture of meat and vegetables;
• Laying rice.

Dishes play an important role. As a rule, a cauldron is used. At home, it is replaced by a saucepan, ducklings. The main thing is thick walls and a rounded bottom, due to which heat is distributed evenly, and the dish turns out literally “grain to grain”.

Another secret of how to cook crumbly pilaf is choosing the main ingredient - rice. Preference is given to varieties:

• Long-grain rice (Tajik or Uzbek);
• Italian rice.

Do not neglect the soaking of the grains after thorough washing. Chefs offer two ways:

• In warm water (for half an hour or an hour);
• In cold water (1 to 2 hours).

Rice is allowed to stir. The degree of "complete soaking" is determined by the change in the shade of the grains - they become milky white. After that, it is worth getting rice: a long stay in the water will negatively affect the quality of the pilaf.

Zirvak- the main ingredient of this pilaf. In order for it to reveal its taste and aroma, it must be cooked over high heat. After boiling the oil, reduce the heat and continue to fry the zirvak. After half an hour, barberry, saffron, pepper and other spices are added to it. In this form, the mixture is poured into pilaf - it does not stick together and evenly fills the dish.

A pleasant golden color of pilaf is given by spices (cucurma) and a high degree of onion roasting. So, in Turkmenistan, the dish has a light shade, because onions are practically not fried for it. And in a real Uzbek pilaf, onions are fried to a bright carrot shade, so the whole dish becomes amber.

To make rice crumbly without turning pilaf into porridge, pay attention to slicing carrots. She only shreds straws.

Finally, a few more tips from the series "never":

• Do not stir the food during cooking. This is done just before serving.
• Don't add too much water. During cooking, the liquid should cover the dish by 1.5 cm.
• Do not cover the dishes with pilaf during the boil. The cauldron is covered only after the liquid has evaporated. How to find out? Take a slotted spoon and hit the surface of the dish 2-3 times. If the sound is deaf, it's time to use the lid.

The age-old question of how to make rice crumbly in pilaf will no longer bother you. It is enough to follow simple secrets of cooking.

Recipe for crumbly pork pilaf

What kind of rice to use and what kind of meat is best for pilaf - there is a lot of controversy. The classic recipe involves cooking lamb dishes. Allowed - chicken, beef. If you do not follow the traditions, then it is ideally combined with pilaf and pork: it is easy and quick to cook, its taste is probably well known to your family members.

For cooking you will need the following ingredients:

• Pork (800 gr);
• Rice (3 measuring cups);
• Carrots (3-4 pieces);
• Onions (4-5 heads);
• Garlic (2 heads);
• Vegetable oil;
• Salo (60 gr);
• Turmeric or saffron (1.5 teaspoons);
• Barberry (10-15 berries);
• Salt (to taste);
• Spices (pepper, paprika, zirvak) (1 teaspoon each).

	First of all, rinse the rice thoroughly and fill it with water (cold or warm). After "whitening" the grains (from 30 minutes to 1-2 hours), lay them in a colander and let dry.
	At this time, coarsely chop the onion along the fibers. If cut into half rings, it will almost completely dissolve in rice.
	Cut carrots into even strips.