Pork pilaf recipe in a saucepan

Be honest: do you know how to cook pilaf? Delicious, crumbly, with fragrant spices? Everyone in my family likes it, without exception, and I always cook pilaf with pork in a saucepan when there is not enough time to come up with something more original.

My recipe is very simple and uncomplicated, and will appeal to both novice hostesses who do not know how to cook it properly, and “advanced” cooks.

The subtleties of cooking: choose the "right rice"

It is necessarily prepared from long-grain basmati rice, with a low level of gluten. Only with such rice, you will get crumbly homemade rice-to-rice pilaf, and round rice, which is used to make risotto, sushi, and milk porridge, is not suitable. I invite you to my kitchen, where I will tell you in detail and with a photo how to cook pork pilaf so that it turns out tastier than in an oriental restaurant.

Required Ingredients

500 gr. pork pulp
300 gr. rice
800 ml. water
1 carrot
2 small onions
2 tbsp spices for pilaf

Cooking steps

The first step is to prepare the ingredients for our dish. We clean the carrots and onions and cut them: onion into cubes, and carrots into half rings.

Also, don't forget the spices. To prepare pilaf, I used a mixture with the following composition in equal proportions: sweet pepper, turmeric, zira, barberry, tomato, jambil. But you can use spices to your taste.

The process of preparing and cooking meat

In my humble opinion, pork with “fat” is best suited for cooking pilaf, it is thanks to fat that it turns out juicy and tasty. Therefore, when you buy meat, take the neck, shoulder, or back. Cut the pork into pieces about 2 * 2 cm.

Next, we need a pan, but not simple, but with a thick bottom. Ideally, the pan for pilaf should be non-stick, but stainless steel is also suitable. Pour vegetable oil into the pan, heat the oil at maximum heat, and send all the prepared meat.

Intensively stir the meat in the pan with a spatula so that it does not stick to the bottom of the pan and is fried evenly.

Fry the pork at maximum heat without a lid until golden brown.

Add onions, carrots and all spices to the fried meat. Thoroughly mix the pork with spices and vegetables, cover with a lid and reduce the heat to medium. Simmer everything under the lid until the vegetables are soft.