Fast pork pilaf. Helpful advice from experienced chefs

Nowadays, there are no people who would not have tried crumbly pork pilaf or with any other meat. There are, of course, still people who prefer not to add meat to this dish, but to do it entirely with vegetables or fruits. It is thanks to its wide assortment in the preparation of pilaf that it conquered the whole world. Every family has its own step by step recipe cooking of this dish from rice.

It is worth noting that the choice of good grain remains important when preparing a dish, it should have natural color and not be very smooth. It is then that it will be natural, and not contain any impurities of chemistry. It is also necessary to take a responsible approach to the choice of meat, it must be fresh and have a natural shade. If everything is done correctly, then you will succeed delicious pilaf from pork. Which will be crumbly and have a pleasant aroma.

Even before cooking, we need to decide where we want to make rice on the stove or in a slow cooker. On the stove, it is usually made either in a frying pan or in a saucepan (cauldron). Moreover, that the pan, that the saucepan (cauldron) must be thick. And in the final step, you need to pick up a step-by-step recipe with a photo of cooking instructions. You can find it in this section. And then cook with ease correct pilaf with pork.

Cooking delicious pork pilaf step by step

1) We prepare rice grains, for this you need to view them and remove the debris present there. Then rinse thoroughly and soak it.

2) Take a fresh slice of pork and cut it into small pieces. It is desirable that they have approximately the same shape, for example, square.

3) We take vegetables: a small carrot, fresh garlic and onions. Then they must be cleaned, rinsed from residual dirt and then crushed.

4) Pour oil into a well-heated frying pan and add our pieces of pork. At the same time, we throw in the onion and fry the contents until golden brown.

5) After that, you need to make the fire smaller, throw in the carrots and continue to simmer for about 12 minutes.

6) The next step is to fill in our seasonings, turmeric and salt. Then mix all the contents.

8) Let the rice drain and only then add it to the rest of the ingredients. If necessary, add more fresh water so that the rice is covered with it. And continue to languish until ready.

9) Add garlic cloves to the finished pork pilaf and let the dish stand.

10) And with the final action, we stir the contents well, then it can be presented to the table.

This dish is very popular with connoisseurs of good cuisine. Although it is believed that some other meat (beef and / or lamb) should be used to prepare real pilaf, nevertheless many home cooks are happy to get some new recipe delicious pork pilaf and enrich your menu with a gastronomic masterpiece created from it. Cook this hearty and aromatic treat on home kitchen, as the craftsmen assure, it is not difficult at all. How to cook delicious pork pilaf? Let's talk about this in our article.

General introduction

Cooking delicious pork pilaf at home should start with preparing the meat. Experts recommend using pulp or ribs for this. The process of preparing delicious pilaf is to stew fried meat with spices, vegetables and rice.

About dishes

In what dishes should you cook delicious homemade pilaf? Craftsmen recommend using a saucepan with a thick bottom, a cauldron, a rooster or a baking sheet for this. They also prepare a dish in pots, in a pan and in a slow cooker.

About the variety of recipes

There are a huge number different recipes cooking delicious pilaf. Culinary masters have come up with a lot of interesting options creating a dish. Photo of delicious pilaf cooked different ways, can be found in this article. In accordance with the recipe, in addition to pork, various spices, fish, mushrooms, raisins and even tangerines are included in the ingredients. Rice is also not always an obligatory component of delicious pork pilaf. It is known that it is also prepared with buckwheat. And yet, the famous Uzbek pilaf is rightfully considered one of the most ingenious culinary inventions. It turns out that today Uzbeks, preparing delicious pilaf (the recipe with the photo is presented in the article), also use pork.

Features of the legendary dish

This treat has been known since ancient times. The recipe for its preparation is simple, while the food itself has a special unsurpassed taste. In addition, experts say that Uzbek pilaf is truly healing.

According to nutritionists, the product is highly digestible (98%), which is achieved by the presence of a special combination of products in it. Therefore, despite high content fat, many doctors consider delicious pilaf an easy food. It is known that Uzbeks consume it at any time of the day, and even before bedtime, since it does not hinder digestion.

How to cook the most delicious pork pilaf (Uzbek)?

To prepare 12 servings of this dish you will need:

650 g long grain rice;
650 g of pork pulp;
300 g carrots;
650 g onions;
to taste: spices and salt (turmeric, cumin);
250 ml of oil (sunflower);
650 ml of water.

Cooking features

No significant event in Uzbekistan is complete without this wonderful treat. Main feature its preparation is a combination of prepared zirvak (special gravy) and cereals. According to the traditional recipe, the process consists of several stages.

Cooking zirvak

First, they prepare zirvak (a special gravy inherent exclusively in Uzbek pilaf). They do it like this:

Pork (pulp) is cut into small pieces.
Oil (sunflower) is poured into a saucepan (hot). After it warms up, put meat in it, which is fried on high fire before the appearance golden crust.
Peel and chop the onion, add it to the meat, reduce the heat to medium. The onions are fried until transparent. Then the carrots are washed, peeled, chopped into strips, added to the rest of the ingredients and fried until soft.
Then the water is boiled and poured into a saucepan. The fire is again reduced (to the lowest). Then add spices and salt to taste and leave to simmer under the lid for 40-60 minutes.

Laying rice

Rice laying is the next important step in the preparation of the dish:

The groats are sorted out, washed and, flooded with water, left to soak for 40-60 minutes. Then the water is drained from the rice and the cereal is poured into the pan onto the prepared zirvak. Stirring rice with gravy is not recommended until the pilaf is completely cooked.
Pilaf is cooked over medium heat. Then, when the water is partially absorbed and evaporated, several holes are made in the rice. The fire is reduced to a minimum, the pilaf is covered with a lid and left to simmer for about 20 minutes. After this time, the dish will be ready and you can stir it.

We serve

According to Uzbek culinary traditions, the dish is served on one big platter(earthenware, earthenware or porcelain) with low sides, designed for several people. Before serving, the pilaf must be stirred so that all its ingredients are evenly distributed. In this case, the temperature of the dish should be 70-75 ° C. Put meatballs, quince, garlic, meat on top of a pilaf slide and sprinkle with chopped green onions.

The pork dish is served in portions at the cash desks - large soup bowls or bowls. In the old days, during weddings, pilaf was served to guests on special plate-shaped cakes with thin mids and lush sides. According to Uzbek traditions, it is the National dish washed down with tea and eaten with salads and flat cakes.

Basic principles of creating a treat

When cooking Uzbek pilaf you need to adhere to several general rules, regardless of which of the recipe options for this dish is chosen by the hostess:

Zirvak is prepared immediately after the oil is hot.
Experts believe that the longer the zirvak is stewed, the better the taste of pilaf will be.
The rice is laid as follows: the washed cereal is placed in an even layer in a zirvak and poured with water, after which the flame must be intensified. The secret is this: the fat will boil at the bottom of the pan, and the water will rise to the surface of the rice layer. The water level must necessarily rise by 1.5-2 cm above the contents of the pan. Uzbek pork pilaf (properly cooked) must certainly be crumbly, the grains in it must not stick together. For this purpose, the dish is cooked, covered with a towel. on own pair... Used exclusively hard varieties rice.
The dishes (saucepan, cauldron, pot) must be thick-walled, copper, cast iron or aluminum.
When cooking, it is important to use the minimum heat at which the dish should simmer.
The amount of water must necessarily correspond to the amount of rice. Pour the pilaf with boiling water, not cool water, so that it boils immediately.
The meat for pilaf must be fatty.
There should be a lot of oil. According to traditional recipe, in the preparation of the dish, you should use cottonseed, sesame and sunflower oils. If only one type of oil is used, sunflower oil is the most suitable. One of the important ingredients of Uzbek pilaf is animal fat (mutton or goat).

How to cook delicious pilaf (homemade)?

For those who do not take up the preparation of Uzbek, Fergana, Tashkent pilaf and others famous dishes, the hostesses suggest using this recipe.

How to deliciously cook pork pilaf at home? It turns out that you can use the culinary sleeve for this.

Use:

350 grams of pork;
one glass of rice;
two glasses of broth;
cilantro, dill, parsley;
salt;
seasoning for pilaf;
seasoning for meat;
turmeric;
two medium onions;
one carrot;
one tablespoon of fat (margarine, butter, lard).

Step by step cooking

Prepare like this:

Chop the pork pulp (not very finely, otherwise the meat will be dry).
Add one teaspoon of pilaf seasoning, salt and half a teaspoon of turmeric to the broth. Using bouillon cube, you need to salt carefully.
Rice is washed thoroughly.
Carrots are cut into pieces. The meat is salted, seasoned and fried in fat. Add chopped onion and fry with constant stirring for several minutes until tender.
The culinary sleeve is tied on one side and placed on a baking sheet. Broth with spices is poured onto it, rice, carrots, meat and onions are spread on top.
The sleeve is tied on the other side and pierced with a needle two or three times in the upper part. The baking sheet is placed in an oven preheated to 180 ° C for half an hour.
The oven is turned off, but the dish can be kept in it for about 15 minutes. Cut the sleeve on top and sprinkle with chopped herbs.

How to cook quick pilaf (in a pan)?

To prepare six servings of the dish, use:

350 grams of rice;
350 grams of pork meat;
two or three carrots;
two onions;
30 ml tomato (optional);
two cloves of garlic;
75 ml of vegetable oil;
to taste: salt;
pepper (ground black).

Preparation

Rice, carrots (cut into strips) and meat are taken in equal amounts. Poured into a glass in advance for convenience required amount oil (vegetable). Tomato is added to pilaf if desired. Rice is pre-washed about five times, poured boiled water and leaving for at least three hours (or overnight). Before cooking, the water is drained from the rice and the cereal is washed again. The meat is cut into cubes (medium). Cut the carrots into strips. Chop the onion. Peel the garlic (two cloves) and start cooking.

Cooking steps

The dish is prepared like this:

Pour some oil into a frying pan with a tight-fitting lid. For 5-6 minutes, the meat is fried under the lid until golden brown, after which the meat is salted and pepper. Then add oil (vegetable) and spread the onion (chopped) to the meat. Mix well, cover and fry for a few minutes.
Then open the lid, mix the meat with the onion, add oil and lay out the carrots, cut into strips. Mix everything well, salt and pepper a little more. Close with a lid and fry for two minutes.
Then the water is brought to a boil (one and a half mugs) and pouring.
After a couple of minutes, open the lid, mix the carrots. Pour in the rest of the oil and add rice, washed after settling. Our gravy is poured into the rice. Everything is well leveled and water (boiled) is added - so that the rice is covered with 1 cm of water.
Add garlic (two cloves), salt, and mix again. Cover the dish and reduce the temperature three times.
After the rice has absorbed the water (after 10 minutes), the stove is turned off. The pilaf is mixed again, tightly covered with a lid and left to infuse in the pan for twenty minutes.

Cooking yangzhouski pilaf

Use:

800 grams of rice porridge;
100 grams of pork;
50 grams of smoked ham;
50 grams of porcini mushrooms;
50 grams chicken fillet;
25 ml of sherry (or brandy);
30 grams of bamboo sprouts;
one onion;
three eggs;
two tablespoons of green peas (canned);
four tablespoons of pork fat;
one tablespoon of soy sauce;
to taste - pepper and salt.

Description of the cooking method

You should proceed like this:

Boil pork and chicken meat and cut into small pieces.
Cut into cubes onion(peeled), mushrooms, ham, bamboo shoots.
Beat the eggs, melt half the fat (pork) in a pan, add the eggs (beaten), fry them until golden brown and transfer to a flat plate.
Add the remaining to the preheated skillet pork fat, fry pork and onions, add bamboo shoots, green pea, mushrooms, chicken fillet.
Pour everything with sherry and soy sauce, pepper and salt. Put in a frying pan rice porridge and eggs (fried), mix everything thoroughly and fry until full readiness.

Pilaf is served, laying it in a slide on a spacious flat dish... Bon Appetit!

Admit it honestly: can you cook pilaf? Delicious, crumbly, with aromatic spices? In my family, everyone, without exception, likes it, and I always cook pilaf with pork in a saucepan when there is not enough time to come up with something more original.

My recipe is very simple and uncomplicated, and will appeal to both novice hostesses who do not know how to cook it correctly, as well as “advanced” cooks.

Cooking subtleties: choosing the "right rice"

It is necessarily made from long-grain basmati rice, which is low in gluten. Only with this kind of rice, you will get crumbly homemade rice-to-rice pilaf, and round rice that is used to make risotto, sushi, and milk porridge is not suitable. I invite you to my kitchen, where I will tell you in all details and with a photo how to cook pork pilaf so that it turns out to be tastier than in an oriental restaurant.

Required Ingredients

500 gr. pork pulp
300 gr. rice
800 ml water
1 carrot
2 small onions
2 tbsp spices for pilaf

Cooking steps

The first step is to prepare the ingredients for our dish. Peel and chop the carrots and onions: the onion into cubes, and the carrots into half rings.

Also, don't forget about spices. For the preparation of pilaf, I used a mixture with the following composition in equal proportions: Bell pepper, turmeric, cumin, barberry, tomato, zhambil. But you can use spices to your liking.

The process of preparing and cooking meat

In my humble opinion, pork with "fat" is best suited for cooking pilaf, it is thanks to the fat that it turns out juicy and tasty. Therefore, when you buy meat, take a necklace, a shoulder blade, or back part... Cut the pork into pieces of about 2 * 2 cm.

Next, we need a pan, but not a simple one, but with a thick bottom. Ideally, the pilaf saucepan should be with non-stick coating, but stainless steel is also suitable. Pour into a saucepan vegetable oil, heat the oil on maximum heat, and send all the prepared meat.

Stir the meat vigorously in the pan with a spatula so that it does not stick to the bottom of the pan and cook evenly.

Fry pork on maximum heat without a lid until golden brown.

Add onions, carrots and all the spices to the fried meat. Thoroughly mix the pork with spices and vegetables, cover and reduce the heat to medium. Simmer everything under the lid until the vegetables are soft.

Pour water into a saucepan, stir, cover and bring to a boil.

Crumbly pilaf with pork in a saucepan

Traditional pilaf is popular oriental dish, the first recipes for which appeared long before the appearance huge amount kitchen utensils... That is why there is an opinion that this dish can only be cooked in a thick-walled cauldron on open fire... In fact, the art of cooking has undergone significant changes, and over time, many dishes have been cooked in whatever utensils are convenient. Classic pilaf with pork in a saucepan on a gas or electric stove can be cooked just as well as over a fire. Moreover, for modern hostesses, this option will be much more convenient and affordable.

Of course, you should take into account the peculiarity of the preparation of this dish. Since a saucepan cannot heat up equally from all sides, like a cauldron with a semicircular bottom, it is very important to ensure that the cereal is not overcooked. That is why there are several simple secrets how to cook pork pilaf in a saucepan. Knowing the rules for preparing products and cooking technology, you can cook an amazing treat at home.

Pork pilaf recipe in a saucepan

Cooking time : 60 minutes

Servings : 6-8

Ingredients :

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

Prepare everything necessary products... If the meat is fatty or stringy, it will need to be chopped small pieces, cut off excess fat and veins. You can take 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. Chop the meat arbitrarily.

If you cook in enamel pot, then zirvak is best cooked separately in a frying pan or cauldron. But if there is no other suitable utensil besides the pan, it will do too. Put the meat on one pan, drip a little oil - no more than 1 tablespoon and fry it over high heat.

When the meat becomes softer and beautiful golden brown, add the remaining oil and vegetables.

Fry foods until vegetables are soft.

Put 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 a saucepan so that the water covers all the food and close the lid. Simmer the zirvak over medium heat for 20 minutes.

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

Pour the prepared rice with a little water and leave for 15 minutes. When the grains have absorbed the necessary water well, fold the cereals onto a strainer and let the excess liquid drain.

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

Place prepared cereals on top of meat and vegetables and flatten with a spatula. No need to add water! Cover the pot 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 has not yet reached full readiness, remove the pan, wrap it with a warm blanket or place in an oven preheated to 70-80 degrees. In 10 minutes, the cereal will come to readiness thanks to the hot steam.

Incredibly fragrant and crumbly pork pilaf in a saucepan is ready.

Serve it on a wide flat plate and add it as a snack fresh vegetables and a salad of fresh herbs and your loved ones will appreciate your culinary skills. Bon Appetit!

Note to the hostess

Before cooking pork pilaf in a saucepan, rinse and soak the rice grits for 20-30 minutes. Properly cooked rice affects appearance and taste ready meal... This is why it is very important to only use the rice that you have already cooked. This will make it easier for you to determine the amount of liquid to add to the pot to cook the cereal until tender.
Classically, the recipe for pilaf with pork in a saucepan 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 barberry, you can add prunes or dark raisins.
Since pork is quite fatty and heavy meat, be sure to add cumin. It helps the fat to be absorbed better.

Video recipe

Pilaf with pork is a dish that does not require any special material costs, it is very tasty and satisfying. To do this, you will need naturally pork, some vegetables and spices. with pork - the process is not complicated. You just need to know the recipe and follow the simple cooking technology. So how is pork right? There is more than one recipe that can turn rice and pork into

with pork

To prepare the dish, we need following ingredients: 1.2 kg of pork, 1 kg of rice, 2 tomatoes, 1 kg of carrots, 1 kg of onions, 2 heads of garlic, 300 g of sunflower oil, 100 g of tomato paste, seasoning (which includes barberry), black pepper, salt.

Cut the meat into 3-4 cm cubes. Heat it up in a cauldron sunflower oil and put the pork in there. Fry and stir occasionally. Chop onions, carrots and simmer in a cauldron with pork for 15 minutes. Cut the tomatoes into cubes, put them in the cauldron and simmer for another 5 minutes. Pour boiling water into the cauldron so that it covers the contents by about 1 cm. Add to the cauldron tomato paste, black pepper and salt. Simmer for 15 minutes more. Add spices and garlic. After 5 minutes, put the rice, previously washed. In this case, the rice should be on top. In the center of the cauldron we make a slide of rice with a depression. Put a head of garlic in the groove. Add boiling water so that the base of the slide is filled with water. After that, simmer for about 40 minutes more, until cooked.

Pork pilaf recipe

Ingredients: 2 onions, carrots, 700 g of pork, 3-4 cloves of garlic, 2 stack. with a slide of rice, 4 stacks. water, 18 black peppercorns, a teaspoon of salt.

Cooking method:

Cut the meat into small oblong pieces and fry in vegetable oil in a cauldron. Cut the onion into half rings, add to the meat. Three carrots on a grater and also put in a cauldron. Fry a little, add water. Cut the garlic into slices and put in a cauldron. Salt and pepper. When the carrots and onions are cooked, pour rice into the cauldron, which must be soaked in warm water... Stir, close the lid and simmer until the rice is cooked. After 20 minutes, the dish is ready.

Pilaf recipe with pork and barberry

Ingredients: 300 g pork, a glass of rice, carrots, onion, 2 cloves of garlic, 8 black peppercorns, salt, 2 bay leaves, ½ teaspoon. tablespoons of turmeric, ½ teaspoon. tablespoons of barberry berries, a pinch of coriander, 100 ml. vegetable oil.

Cooking method:

Wash the rice in cold water and pour it with water about 1 cm above the rice layer and set aside for 30 minutes to get wet. Rub the carrots on coarse grater... Cut the onion into cubes. Then chop the meat small cubes across the fibers. Heat vegetable oil in a deep frying pan. Fry the meat and add onions and carrots to it. After frying, add rice to the pan and fry for a few minutes. Pour in two glasses of water. Pepper, salt, and then stir and bring to a boil. Add seasoning and garlic on top. Cover the pan with a lid and then simmer for about 30-40 minutes.

Pilaf recipe with pork and pomegranate

Ingredients: kg. rice, kg. onions, kg. carrots, kg of pork, 250 g of vegetable oil, 6 cloves of garlic, black pepper, pomegranate.

Cooking method:

We wash the rice in warm water and leave for an hour in hot water so that it is soaked. We heat vegetable oil in a cauldron. Dice the onion and add it to the cauldron. Fry until golden brown. Cut the meat into oblong pieces and put in a cauldron. Throw the carrots grated on a coarse grater into the cauldron. Stir and simmer for 20-30 minutes. Pepper and salt. Put the rice on top of the meat. Fill with boiling water, about 1 cm. and simmer until the water boils away. Pour in the pomegranate and mix. We make holes with a knife and insert garlic plates into the holes formed. Cover with a lid and bring to readiness.