In the article "How to Cook Pilaf from Pork", youread a simple and understandable instruction. I advise you to pay attention to this wonderful recipe. Plov belongs to the dishes of oriental cuisine. The real oriental pilaf is cooked only with the meat of a ram, but today there are many other recipes for cooking this dish with pieces of chicken, pork and beef meat.
How to cook pilaf from pork?There are two main ways of preparing it: the most common is Uzbek pilau from pork, when rice is cooked with meat, and Azerbaijani, when rice and pieces of meat are cooked separately and then mixed.
To know how to cook a pilaw from pork, you do not need to know by heart the recipe, as there is no specific cooking technology, everyone prepares pilaf at their own discretion.
Preparation of this dish will take you about 2hours and is designed for 8 servings. But you will not regret the time spent, as you will have a lot of fun when you eat pilaf. It is very important when using ingredients to use quality rice, then the pilaf will turn out to be crumbly and tasty.
Required products:
- pork - 500 grams;
- beef ribs - 3 pieces;
- White rice - 500 grams;
- 2 small onions;
- carrots - 500 grams;
- 1 head of garlic;
- Sunflower oil -200 ml;
- salt;
1 hot chili pepper;
- 1/2 tea. spoons of zira;
- barberry - to taste;
A step-by-step instruction on how to cook pilaw from pork:
1. How to cook pilaf from pork: in a cauldron or in a saucepan? The best thing for this is a cauldron, in it pilaf will not burn to the walls and leave an unpleasant burning smell.
In advance, rinse well and soak all the rice. In a well-heated cauldron, pour 200 ml of sunflower oil and warm it. In the cauldron we put beef ribs and fry them over medium heat for about 10 minutes.
2.When the edges are browned, pull them out onto the plate. 2 onions are cleaned and cut into rings. Fry them in a cauldron until golden brown.
3. It is necessary to thoroughly wash the pork meat in cold water. We cut it into small pieces and put it in the cauldron. There the meat is stewed with onion until golden brown.
4.Clean a few medium carrots and cut them into strips or rings. We put all this in a cauldron and fry for about 10 minutes until it is browned.
5.Add 2-3 cloves of garlic, hot pepper and ziru (half teaspoonful). Back we pour out the ribs into the cauldron. Fill all the contents of kazan with boiling water so that the water covers all the ingredients, and sprinkle with salt. We leave pilaf to cook on a small fire for 30-40 minutes.
6. We pull out all the edges and season it with barberry. Ribs can be eaten separately from pilaf.
7. Now the most important ingredient in this dish.We merge the water from the soaked rice and carefully put it in the cauldron. The rice should be slightly rammed with a spoon. We cover all products with salted boiling water for 2 centimeters. Cook the pilaf on low heat, without covering the lid. The most important thing is to prevent a common mistake. Many begin to mix the pilaf, but this can not be done.
8. When the rice swells and absorbs all the water, cover the cauldron with a lid and cook the pilaf until ready on a small fire. If the rice is still damp and there is not enough water, you can add more boiling water.
Pilaf from pork is ready!Remove it from the plate and let it brew for 20 minutes under the closed lid. You can even wrap the cauldron in a blanket or blanket so that the heat lasts longer. Then the rice will be crumbly, and this is very important in pilaf.
When serving pilaf, you can decorate with fresh herbs. Do not forget about ribs flavored with barberry, they can be served with potatoes or salad.
Now you know how to cook pilaw from pork, andwill delight your guests with this hot oriental dish! It will truly surprise even the most experienced chefs and avid housewives! Cook with pleasure and then your dishes will be amazingly tasty!
