Pork pilaf in a pan on the stove, step by step

Oriental cuisine has given the world many wonderful dishes, but its calling card is the aromatic, hearty pilaf. Traditionally, a cast iron cauldron is used to prepare it - it allows you to reveal the taste of the products and preserve the juiciness of the meat.

What meat do you cook pilaf with?

But what to do if you want to please your loved ones with a hearty dish, but you don’t have the necessary utensils at hand? Don't despair. If you follow simple recommendations, you can prepare pork pilaf in a saucepan at home, which will not be inferior to the meat delicacy from a cauldron.

Crumbly

To prepare crumbly pork pilaf, you need to choose the right rice. Good quality cereals cannot be cheap - such varieties are ideal for viscous porridge. And the right pilaf should be grain to grain. The steamed version will help to do this.

You will also need:

pork pulp - 1000 g;
long grain steamed rice - 500 g;
sweet onion - 400 g;
carrots - 400 gr;
warm water - 700 ml;
sunflower oil - 80 ml;
“For pilaf” set – 1 package;
salt - 1 pinch.

The quantity of products is designed for 8 people.

Cooking time: 60 minutes.

100 grams of ready meals contain:

proteins - 10.24
fats - 9.73;
carbohydrates - 15.06;
calorie content - 270.26 kcal.

How to cook pilaf at home step by step:

Prepare the pork pulp: remove fat and veins, rinse under running cold water, cut into medium-sized pieces.

The key to delicious pilaf is a good cut. Use only chilled or home-frozen cuts.

Pour a tablespoon of oil into the bottom of the dish. When the fat becomes hot, place the prepared pork pulp into the container, stir, and cover the pan tightly with a lid.
Reduce the temperature on the gas stove to low and cook the pork until the liquid has evaporated.
Remove the skins from the vegetables. Chop the carrots into cubes 0.3-0.5 mm thick, cut the onion into half rings.

The onion rings must be thin, otherwise they will turn into mush during stewing.

When the liquid has evaporated and the meat sticks have reduced in size, add 1 tbsp. vegetable fat. Fry the pulp until each piece is covered with an appetizing crust.
Add chopped vegetables to the pork.
Simmer the gravy over medium heat for 15 minutes, stirring the ingredients from time to time.
Salt, pepper, add a set of seasonings.
Pour in 300 ml of hot water.
Rinse the cereal thoroughly in water to remove all starch.

If using regular rice, soak it in warm water before cooking.

Place the cereal in the pork zirvak, add 400 ml of water, it should be 1.5-2 cm higher than the food.
Set the heat to maximum and wait for the pilaf to boil. Cover the dish with a lid and reduce the temperature to low.
Simmer for half an hour, turn off the stove.
Leave the pilaf covered for 15 minutes to let it steep.

Transfer the prepared delicacy to a flat dish, garnish with a sprig of herbs and serve.

Requirements for the shape and size of the cauldron

A cauldron is a specific spherical dish that is used to prepare a wide variety of dishes: sauces, soups, stews, pilaf and even desserts. This container is always taken on picnics and any outings, as it is great for cooking food over a fire.

The cauldron is the traditional utensil for pilaf. It has a semicircular shape and handle ears. Thanks to this shape, food in a cauldron can be cooked over an open fire. But such a container is not suitable for an ordinary kitchen where an electric or gas stove is installed. In this case, only the bottom will heat up, which will lead to uneven cooking of the food.

A cauldron of this shape is suitable for ovens, barbecues and barbecue complexes, as well as a portable metal tripod. The spherical shape of the cookware allows it to heat up evenly, which significantly speeds up the cooking process and gives the dish a more pronounced taste.

When choosing this container, you need to consider how conveniently the handle ears are located. They should be large in size so that the dishes can be conveniently removed and moved to another place. You can choose models that have a large handle for installation over the fire. Such containers are very convenient to use.

For the kitchen, it is better to choose a cauldron with a flat or slightly rounded but stable bottom. The diameter of the bottom should correspond to the same parameter as the largest burner on the stove.

The container size is determined by the following parameters:

how much food needs to be prepared at a time;
what the dish will be cooked on - on an open fire or in the stove in the kitchen.

For a family of 2–4 people, 3–5 liters will be enough, and for a larger number of people you need to choose an 8 liter pot.

It is important to select containers that are equipped with heavy lids that fit tightly to the edges. Only in this case, steam will not escape from the cauldron and the pilaf will be able to simmer

In a frying pan

A frying pan can also be an excellent alternative to a cauldron. The pilaf turns out crumbly and tasty. It is not at all inferior to a dish prepared in the traditional way.

Ingredients:

Long rice (preferably steamed) - 2 cups;
pork pulp (you can use ribs) - 0.550 kg;
garlic - 1 head;
onion - 2 pcs;
carrots - 3 medium root vegetables;
water - 6 glasses;
seasonings: salt, black pepper, cumin, barberry or “For pilaf” set - to taste;
sunflower oil - 120 ml.

The quantity of products is designed for 8 people.

Cooking time for pilaf is 60 minutes.

Energy value:

proteins - 7.89;
fats - 16.27;
carbohydrates - 24.42;
calorie content - 274.23 kcal.

Simple step by step recipe:

First of all, let's prepare zirvak: pour 80 ml of vegetable fat into a frying pan and heat it thoroughly.

If you use lean meat for pilaf, you can take a piece of lard instead of sunflower oil.

While the fat is heating, chop the pork into medium-sized pieces. Place them in a frying pan and fry on all sides until the meat is golden brown.
Peel the carrots and cut them into 0.5 cm thick pieces. They should be felt in the finished dish, so it is better to do this without using a grater.
Chop the onion into half rings, add to the pork and fry until browned.
Add the carrots and fry until the pieces become soft.
Remove the thin peel from the garlic and place it in the center of the gravy, without separating it into cloves.
Add spices, salt, pour in three glasses of liquid and simmer the gravy over moderate heat for 30 minutes.
Rinse the rice until all starch is removed. Take the long-grain steamed version - it contains less starch and retains its shape well.
Spread the cereal in an even layer on top of the gravy and add the remaining liquid.
Cook the pilaf over moderate heat until the liquid has evaporated.
Reduce the temperature to low and simmer for another 25 minutes under the lid.

Before serving, stir the pork pilaf so that the ingredients are evenly distributed. Place the treat on a plate and garnish with a sprig of parsley. Enjoy your meal!

Ingredients

Onion	1 PC. (very large)
Pork	1 kg
Carrot	1 kg
Rice	1 kg
Vegetable oil	150-200 ml
Salt	3-4 tsp. (taste)
Pepper	1-2 tsp.
Zira	2-3 tsp.
Barberry	1 tsp.
Garlic	3 whole heads
Water	900 ml

Of course, one could argue that real pilaf is made only from lamb, but believe me, pork is no worse, but much more affordable.

Crumbly

You will also need:

pork pulp - 1000 g;
long grain steamed rice - 500 g;
sweet onion - 400 g;
carrots - 400 gr;
warm water - 700 ml;
sunflower oil - 80 ml;
“For pilaf” set – 1 package;
salt - 1 pinch.

The quantity of products is designed for 8 people.
Cooking time: 60 minutes.

100 grams of ready meals contain:

proteins - 10.24
fats - 9.73;
carbohydrates - 15.06;
calorie content - 270.26 kcal.

How to cook pilaf at home step by step:

Prepare the pork pulp: remove fat and veins, rinse under running cold water, cut into medium-sized pieces.

The key to delicious pilaf is a good cut. Use only chilled or home-frozen cuts.

Pour a tablespoon of oil into the bottom of the dish. When the fat becomes hot, place the prepared pork pulp into the container, stir, and cover the pan tightly with a lid.
Reduce the temperature on the gas stove to low and cook the pork until the liquid has evaporated.
Remove the skins from the vegetables. Chop the carrots into cubes 0.3-0.5 mm thick, cut the onion into half rings.

The onion rings must be thin, otherwise they will turn into mush during stewing.

When the liquid has evaporated and the meat sticks have reduced in size, add 1 tbsp. vegetable fat. Fry the pulp until each piece is covered with an appetizing crust.
Add chopped vegetables to the pork.
Simmer the gravy over medium heat for 15 minutes, stirring the ingredients from time to time.
Salt, pepper, add a set of seasonings.
Pour in 300 ml of hot water.
Rinse the cereal thoroughly in water to remove all starch.

If using regular rice, soak it in warm water before cooking.

Place the cereal in the pork zirvak, add 400 ml of water, it should be 1.5-2 cm higher than the food.
Set the heat to maximum and wait for the pilaf to boil. Cover the dish with a lid and reduce the temperature to low.
Simmer for half an hour, turn off the stove.
Leave the pilaf covered for 15 minutes to let it steep.