Pilaf with Pork

by Editorial Staff

The secret of making delicious crumbly pork pilaf. I will cook pilaf in a slow cooker, but it is also possible in an ordinary cast-iron pot.

Ingredients

  • Long grain rice – 320 g
  • Pork – 600 g
  • Bulb onions – 3 pcs.
  • Carrots – 3 pcs.
  • Garlic – 1 head + 2 cloves
  • Vegetable oil – 150 g
  • Barberry – 1 teaspoon
  • Bay leaf
  • Ground black pepper
  • Ground red pepper
  • Black peppercorns
  • Nutmeg
  • Caraway
  • Turmeric
  • Paprika
  • Salt
  • Water – 500 ml

Directions

  1. Rinse the rice under warm, but not hot water 8-9 times, until clean water.
  2. We spread the rice in a wide container, blot it with paper towels. Set aside so that the rice is slightly weathered and dried.
  3. Rinse the pork and cut into cubes.
  4. Salt the pork and fry in a cast-iron cauldron, wok or slow cooker for 15 minutes.
  5. When frying meat, a large amount of liquid will first be released, evaporate it and cook the meat until it is golden on all sides.
  6. Cut the onion into medium cubes and fry in sunflower oil.
  7. Sprinkle the onion with black pepper on top, then the onion will acquire a bright aroma.
  8. Rub the carrots on a fine grater and send them to the onion. Mix well and, if necessary, pour in more oils, because carrots absorb oil very strongly.
  9. Add 2 whole cloves of peeled garlic.
  10. We send there bay leaves, peppercorns, paprika, turmeric, caraway seeds, barberry, nutmeg and hot ground pepper. (You can just add the seasoning for the pilaf.) Cook until the carrots are soft.
  11. Add the roast to the meat and simmer under the lid until the carrots are fully cooked. In the slow cooker, turn on the “Extinguishing” mode, and if you are cooking on the stove – medium heat.
  12. We send dry rice to the pan where carrots and onions were stewed. Drizzle with olive or sunflower oil and fry over high heat, stirring constantly, until the rice begins to crumble.
  13. Add rice to meat and stir.
  14. In the middle of the pilaf we send a whole unpeeled head of garlic.
  15. Salt water to taste.
  16. Fill the rice with water so that it covers the meat and rice 1 cm higher.
  17. Cover and cook pork pilaf: in a slow cooker in “Stew” or “Pilaf” mode for 30-40 minutes .; if you cook on the stove, then 50-60 minutes on low heat.  The first 30 minutes do not open the lid at all!
  18. Pork pilaf is ready. Serve crumbly pork pilaf. You can sprinkle pilaf with herbs on top.
Bon Appetit everyone!

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