Pilaf with pork: the best recipes in a slow cooker, cauldron, pot on the stove, in the oven. How to properly and tasty prepare a loose Uzbek pilaf made of pork, pork ribs, chicken, vegetables, bulgur, barley, buckwheat, pots at home: recipes

In this article you will find several delicious recipes for making pilaf on pork.

Pork for pilaf: which part of the pork is better?

Traditionally, pilaf is prepared from rice and lamb meat. However, this is the original "oriental" recipe, which modern housewives rarely adhere to. To get a tasty and incredibly aromatic, properly cooked dish at home, you can use pork.

Surprisingly, how good the pilaf turns out depends on what exactly for the meat you choose. All parts of the carcass differ from each other, some drier and more, others are fatter. During cooking, the meat behaves differently, depending on what you do with it: stew, cook or fry.

Pilaf involves extinguishing meat, which means that for this dish you should choose the meat that contains the most “Zheling” substance. For example, a spatula or a brisket, the front or back leg, shoulder or even the shank, the Korea - in extreme cases is perfect.

Important: the pilaf should be juicy and fat, so if you choose another meat or part for cooking, expect that it will be dry.

The fact that pork according to its taste preferences is not unimportant, meat with slight sweetness. To improve the taste of the finished pilaf, you will need to balance the taste of spices and be sure to add such a “acid” seasoning as barberry.

Pork pilaf: simple classic step -step recipe with tomato paste

Interesting: you can add a small pleasant sourness to pilaf using not spices, but tomato paste (home or store). So pilaf will acquire a taste, aroma and color.

What you need to prepare:

• Meat -250-300 gr. (pork, any part that suits)
• Rice -1 tbsp. (preferably steamed and round)
• Carrot -1 PC. (not small)
• Onion -1 head (not small)
• Tomato -0.5 tbsp. (if you use tomato juice, 3-4 tbsp) will be required)
• Spices -a few pinch (you can use any for meat or those that are necessary for pilaf)

Cooking:

• Chop the vegetables finely (you can grate the carrots) and send it to the frying pan (you can also cook not on the stove, but in the slow cooker).
• Frying them for a long time is not required, just bring to gold and add prepared meat. Pre -cutting into cubes.
• Send a tomato there (as an option, you can use one not too large tomato).
• All this simmer for at least 15 minutes and remember that the fire should not be large, and the pan itself can even be covered with a lid.
• If you prepare in a saucepan, the resulting meat and vegetable base of pilaf is transferred there and pour 1-1.5 cups of water.
• Let it extinguished for about 10 minutes and only then pour rice, and with it spices.
• Tash at the lowest heat for 15 minutes (it may take a little less), and then cover with a lid and let the dish brew.

Pilaf with pork and vegetables: recipe in a slow cooker

Interesting: the multicooker simplifies the process of making pilaf, since you do all the processes in one more often, and as a result you get a very juicy, tasty, aromatic and healthy dish.

What you need to prepare before cooking:

• Carrot -1 PC. (quite large)
• Onion -1 large head (any variety)
• Garlic -1 middle head
• A bunch of greenery -small
• Tomato -1 PC. (not large)
• Bell pepper -1 PC. (you can Bulgarian, preferably yellow or red).
• Rice -1.5 cups (long and necessarily steamed).
• Meat -400 gr. (pork, any suitable part)
• The mixture of seasonings -choose in your preference

Cooking:

• All vegetables should be cut into cubes (preferably the same size).
• In a pan, fry the meat a little with cubes (it should let the juice and give a small gold color).
• After that, put vegetables on the meat and be sure to fry everything over high heat for a few minutes.
• After that, transfer the mass into a small saucepan and pour 1 hinder. Water, extinguish on moderate heat.
• After stiffening, pour 2 more glasses. water and pour rice. Cook over low heat under a closed lid for about 15 minutes.
• It is advisable to mix the pilaf every 5 minutes. After time, cover the saucepan with a lid and let it stand for 5-10 minutes before serving the dish.

Lice Uzbek pilaf with pork: a recipe in a cauldron or pan BOK, a ducklings on the stove

Interesting: pilaf is a truly Uzbek dish and in the original it is prepared in a special Kazan from a thick layer of metal. Such utensils allows the meat not to burn and let the juice that impregnes each rice grain. At home, prepare a delicious pilaf, akin to a classic recipe, you can with the help of a ducklings or a small Kazan, an old cast -iron pan.

What should be prepared:

• Fat pork -500-550 gr. (any suitable part)
• Steamed (long) rice -280-300 gr.
• Onion -2 pcs. (large)
• Kuraga or dried cherry plum -1 zhmen
• Spicy seasonings -a few pinch (one of them must be turmeric, which will give pilaf a characteristic aroma and give a rich yellow color).

Cooking:

• In the Kazan (it doesn’t matter which: cast -iron or aluminum) pour the oil and already pour the chopped onion into the red -hot.
• There it should reach the golden color and after that you can safely add meat to the oil (pieces, not small).
• Make a moderate, not strong fire and cook in it under the lid for about 10 minutes.
• Then pour the rice, mix everything and add spices (you can put a handful of garlic with teeth or a whole, but washed head).
• Pour water (the amount of water is 2 times more than rice). Mix everything and simmer over low heat for 10 minutes (without a lid).
• Then add dried fruits, mix and cover with a lid and simmer for another 10 minutes. After that, turn off, but do not open the lid. Let the pilaf touch.

Spread pilaf made of pork ribs: recipe

Interesting: you can also cook delicious pilaf from ribs. They are fatty enough and will give a lot of taste and juice. The only inconvenience is the bone that should be naked, but this is a matter of taste.

What to prepare:

• Pork ribs - up to 1 kg. (Before buying, it is important to make sure that the ribs are pork, and not the booty. The fact is that vegetable meat can have an unpleasant aroma and flavor due to closely located glands that produce a secret during the “gully” of the animal, and this will ruin the taste of pilaf).
• Rice steamed (long)- 1.5 stack. (You can also round, but also steamed).
• Seasoning for pilaf - A mixture of herbs and spices
• Carrot-1-2 pcs. (large)
• Bulb- 2 pcs. (large)
• Garlic head -1 PC.

Cooking:

• This recipe allows you to cut the onion as you like more (you can small or large cubes, you can half rings).
• It is advisable to prepare such pilaf in a Kazan or a ducklings (Soviet), you can also use a multicooker or pots with a thick bottom.
• In a large amount of oil, fry the onion for several minutes and add the ribs, they should be prepared until a gold (but not dark) color.
• After that, grate the carrots coarsely and add to the total mass, fry to 5-7 minutes.
• Pour the rice, mix everything, let it absorb fat and juice of meat (this requires up to 5 minutes).
• Put the garlic head inside (the upper husk is removed, the garlic is washed).
• Then pour water, it should rise above the level of rice by 1-1.5 fingers.
• Close the dishes with a lid and simmer for about 15-20 minutes over low heat.
• It is very important to cover the dishes with a wet towel so that the steam does not go out.
• After cooking, wrap a saucepan (cauldron or ducklings) with a blanket or jacket and hold it for about 30-40 minutes.

Pork pork with chicken together: recipe

If you adhere to dietary nutrition, you can try to cook pilaf with chicken and lean pork meat. Such a dish will not be greasy, but tasty and not tender, if you cook it correctly.

What to prepare:

• The rice is steamed -1.5 stack. (long desirable)
• Chicken fillet -300 gr. (one large breast)
• Pork clipping -300-400 gr. (You can use any other part).
• Carrots and onion - 1 pc. (large)
• Seasonings and spices, several slices of garlic

Cooking:

• Grind onions and carrots (for it you can use a coarse grater).
• Fry the vegetables a little and add the meat to them, cut not very large pieces.
• Keep on fire until golden and then transfer to a saucepan.
• Pour the rice (it is advisable to soak it in advance in cold water for half an hour).
• Mix everything and pour water (exactly 2 times more than cereals).
• Cook on low heat with a cover closed, stirring each time after 5 minutes.
• The total cooking time is 20-25 minutes and 10 minutes of insisting under the lid.

Pilaf made of pork and bulgur: recipe

Interesting: this is an unusual dish not from rice, but from wheat cereal "Bulgur".

What needs to be prepared:

• Fat pork meat -300-400 gr. (good use the Oshek).
• Krupa (Bulgur) -1 cup (220-250 gr.)
• Carrot -1 PC. (big)
• Onion -1 PC. (average)
• Garlic -2 teeth (large)
• Dates -4-5 pcs.
• Bararis -1 tbsp.
• Zira -1 tbsp.

Cooking:

• First, prepare the meat and fry it in oil in small pieces so that not a very dark crust appears.
• Then add chopped onions, grated carrots, barberry, garlic and zira to the meat.
• Pour 0.5 stack. water and put out for about 20 minutes
• Then pour the bulgur, mix, add so much water so that it covers the cereal.
• Tash up to 15 minutes under the lid and only over low heat, then let it brew under the lid in the warmth.

Pork pork and barley: recipe

Important: this dish is only conditionally called pilaf due to taste and aroma.

What needs to be prepared:

• Fat pork -350-400 gr. (Ochek, for example)
• Parlovka -400-450 gr.
• Onion -2-3 pcs. (if small)
• Garlic -1 large head
• Carrot -1 PC. (big)
• Kari -1 tsp

Cooking:

• Make an onion-grillan grinder
• Add the meat to it and sweat on low heat until the meat brightens and finds a crust.
• Put the roasts into the saucepan and pour in the water
• Add the barley and put inward a cleaned but not separated head of garlic.
• Add brown and cook over low heat under the lid for 10-15 minutes. Then let the dish brew.

Pilaf made of pork and buckwheat: recipe

Important: this dish is called pilaf only because it has a similar principle of cooking.

What to prepare:

• Buckwheat -1.5 stack.
• Pork -400-500 gr. (from any part of the carcass)
• Onion -1 PC. (large)
• Carrot -1 PC. (large)

Cooking:

• Prepare a roast of vegetables and add meat to it
• Fry to the crust
• Separately boil buckwheat
• Add fry and meat to boiled hot buckwheat
• Mix everything, let it pack under the lid for 5-10 minutes

Pork pork in pots in the oven: recipes

What to prepare:

• Pork (fat) -300-400 gr. (You can use any part).
• Onions and carrots -1 pc. (large or medium)
• Clove of garlic -1 pc. In each pot
• Rice -1.5 stack. (choose steamed and long)
• Spices and spices

Cooking:

• Make a onion and carrot
• Add the meat to the fry and fry for about 10 minutes
• Lay the frying in meat in each pot in equal amounts.
• Add rice (1/4 cup to each pot)
• Pour water (up to half a pot)
• Add garlic, spices and greens (if you want)
• Put the pots in the oven and hold 40 minutes at a temperature of 200 degrees.
• As a result, you get a fragrant and crumbly dish

When to salt pork pilaf?

Rice is able to absorb salt and therefore, if you add salt too early, you cannot stop in time and risk overcrowing the dish. Add it when the dish already reaches readiness (in 10-15 minutes).

What seasonings and spices are added to pork pilaf?

Seasonings:

• Zira -gives a very pleasant and spicy aroma pilaf
• Barberry -sweet pilaf on pork will add sourness
• Hops-sunels-make the dish spicy and fragrant
• Coriander -he will emphasize the taste of meat
• Muscat -add the fragment of pilaf
• A mixture of peppers -will make pilaf fragrant and sharp
• Bay leaf -it is added during the cooking period so that it is very fragrant.
• Garlic -add piquancy and pleasant aroma
• Kari -give yellow and thin aroma with sourness
• Date fruit -give the sweetness of the rice
• Kuraga -will give a fee sweetness, and aroma to the dish
• Aiva -he will emphasize the taste of meat
• Prunes -add smoked meats

Pork pilaf: cooking secrets in a multicooker, cauldron, pot on the stove, oven, tips

Secrets:

• In order to even be crumbling, not even steamed rice, it should be washed in advance and soaked in cold clothes several times.
• Dishes with a thick bottom and walls allows the rice to stew evenly, without burdening.
• During the extinguishing, cover the pan with a wet towel (make sure that its edges do not touch the fire). It will not release steam, which means that each grain of rice inside the dishes will suffer and the pilaf will be crumbly.
• After cooking pilaf, do not rush to serve it right away. Wrap the pan with a towel or blanket, leaving it for a while so that the rice will steam well.
• After brewing pilaf on the stove, send a saucepan with a dish in the oven for 15-20 minutes (up to 200 degrees). This will allow the rice to be steamed and not stick together.
• If you prepare pilaf in the slow cooker, choose the following modes: “pilaf”, “rice” or “cereal”.

Calorieness pilaf with pork and vegetable oil: value per 100 grams

Video: "Pilaf from pork"