Meat

Pork pilaf


Ingredients for Pork Pilaf

Ingredients for making pork pilaf:

  1. Pork tenderloin 1.5 kilograms
  2. Rice "Basmati" 500 grams
  3. Carrots 3 pieces (400-500 grams)
  4. Onions 3 heads (500 grams)
  5. Garlic 3 heads
  6. Vegetable oil 125 grams
  7. Salt to taste
  8. Distilled pure water 4 cups (cup capacity 250 milliliters)

Spice:

  1. Ground cumin (zira) 1 teaspoon
  2. Ground black pepper to taste
  3. Allspice, ground half a teaspoon
  4. Dried barberry 1 tablespoon
  5. Saffron 1 teaspoon
  • Main Ingredients: Pork, Onion, Carrot, Rice
  • Serving15 servings
  • World Cuisine

Inventory:

Colander, Deep bowl, Paper kitchen towels, Cutting board - 2 pieces, Knife - 2 pieces, Bowl - 4 pieces, Bowl, Tablespoon, Teaspoon, Frying pan with lid, Stove, Kitchen spatula, Plate

Cooking pilaf from pork:

Step 1: prepare the ingredients.

To get started, take Basmati rice, put it in a colander with a fine mesh, rinse under running water and then transfer it to a deep bowl. Pour rice with ordinary running water so that it completely covers it and leave it in that form on 20 to 30 minutes. While soaking rice, take care of other ingredients. Wash the pork tenderloin under running water, dry it with paper kitchen towels, lay on a cutting board, cut films, veins, and small bones, if any. Then chop the pork into slices with an approximate diameter up to 5 centimeters. Cutting pork into too small pieces is not worth it; it has the properties of boiling and frying. Peel onions and carrots and rinse under running water along with unpeeled garlic heads. After that, dry the ingredients with paper kitchen towels, alternately lay the onions and carrots on a cutting board and chop. Bow thick rings up to 1.5 centimeters or large cube up to 2 centimeters. Cut carrots into slices or cubes with an approximate thickness up to 1 centimeter and up to 4 centimeters long. Cut the roots of the garlic and arrange the ingredients prepared for pilaf in separate bowls. In a small bowl, using a tablespoon, mix the right amount of all the necessary spices for pilaf, which are indicated in the ingredients.

Step 2: stew the meat.

Turn the stove on to a medium level and place a large, non-stick pan with high sides on it. If you don’t have one, you can use a cauldron, a lobster, an aluminum non-stick pan or a paellnitz. Pour the right amount of vegetable oil into the pan and heat it. Throw the chopped pork into the preheated fat and fry it until golden, almost brown, stirring the meat with a kitchen spatula to prevent it from burning to the bottom of the pan. This process will take you approximately 15 - 18 minutes.

Step 3: stew meat with vegetables.

When the meat reaches the desired consistency and color, add onions with carrots to the pan, mix the ingredients with a kitchen spatula and simmer for 10 minutes together. During this time, the onion will become almost transparent, with a slight golden coating, carrots will reach the floor of readiness and become softer. After 10 minutes add the spices mixed in the pan to the pan, re-mix the ingredients and simmer them for another 5 minutes so that the seasonings dissolve their aroma.

Step 4: add rice and bring pilaf to full readiness.

While stewing meat and vegetables, discard rice in a colander, leave it in a colander on 5 - 7 minutes in order to glass extra viscous liquid and transfer back into a bowl. After the required time, add rice to the pan. Stirring the still raw pilaf with a kitchen spatula, fry the rice grains along with all the ingredients in hot fat, that's enough 45 minutes. Then pour the right amount of clean distilled water into the pan and let the liquid boil. After screwing the temperature of the stove to the lowest level, add salt to taste, mix the mass in a pan with a kitchen spatula and cover the container with a lid. Cook pilaf for 20 minutes. After 20 minutes, remove the lid from the pan and press the heads of garlic between the floor of the cooked rice grains. Do not mix pilaf in any case! Cover the pan and bring the pilaf to full readiness for another 20 minutes. Then turn off the stove and let your dish brew 10 - 15 minutes. After laying the aromatic dish on your plate and enjoy the magnificent, crumbly rice with tender slices of pork, which will simply melt in your mouth.

Step 5: serve the pork pilaf.

Pork pilaf served hot in a portion placed on a plate with a head of garlic. Just before serving, you can sprinkle this dish with freshly chopped dill, parsley or green onions. Ideal aperitifs for pork pilaf are strong alcoholic drinks, such as vodka, homemade moonshine, mash, or red fortified wine. Proponents of a non-alcoholic lifestyle, it will be nice to drink this dish with several types of juices, such as tomato, pomegranate or apple. As a supplement, together with pilaf, you can serve a salad of fresh vegetables, fresh or pickled vegetable slices. Enjoy great food and enjoy cooking it! Enjoy your meal!

Recipe Tips:

- - For this type of pilaf, you can use any kind of rice, for example, Krasnodar, Egyptian, ordinary long-grain polished rice.

- - Sometimes, to give pilaf a more acidic and island flavor, tomatoes, garlic, hot chilli are crushed in a blender and then the resulting mass is added to the container to fry meat and rice.

- - The spices used in this recipe are not essential, you can put any spices you like that are suitable for pilaf, rice dishes or meat.

- - When buying pork, choose fresh pink meat, without spots and mucus. The meat flavor should be fresh without an unpleasant rancid odor. Fresh meat is elastic in consistency after pressing it with a finger, the fossa immediately leveled.

- - Do not forget that for raw meat and fresh vegetables there should be separate cutting boards and knives!