Pilaf with pork is an amazingly tasty and nutritious dish that can be cooked everywhere, always and for any occasion. In nature with friends, at home with family, on the day of birth or just to please family and friends in the middle of the week. Pilaf can also be made from lamb and beef , and even make an unusual vegetable pilaf .
The recipe for cooking plov from pork, which we want to share with you, is simple, tasty and affordable.
How to cook a delicious pilau of pork?
Ingredients:
- rice - 600-700 g;
- pork - 500 g;
- onion - 500 g;
- carrots - 500 g;
- condiments;
- vegetable oil - 200 g;
- salt;
- water.
Preparation
First we'll make seasoning for our dish. You can buy in the market the same amount of zira (preferably black), dried barberry and tomato, paprika and turmeric. We mix all the ingredients - and our seasoning is ready.
The recipe for pilau with pork has its own subtleties. For example, the amount of ingredients depends on the size of the cassava, as well as the amount of pilaf you want to cook. It is important to remember that meat, rice, carrots and onions should be approximately the same amount. Although cereals can be taken and twice as much.
So, carefully washed rice in several waters. Fill it again with cold water and leave it for a while to soak.
We cut the meat into small pieces of the same size. We put the cauldron on the fire and pour the vegetable oil. Its amount depends on how fatty the meat is. The fatter it is, the less oil is needed.
For the preparation of pilaf with pork, it is best to choose cast-iron cauldron. Then the dish does not burn and is cooked evenly. Vegetable oil is heated, but not overheated. For testing, throw it into a cut in half a small bulb. Heat the oil until the onion blushes. After that, we get it using noise.
Now put the meat in hot oil, and from time to time stir. While pork is fried, chop the onions and carrots with thin straws. When the meat is ready, pour the onion into the cauldron and stir until it turns golden. Now put the carrots and fry about five minutes. Add about one teaspoon seasoning. Mix all the ingredients and pour water from the kettle. Its level should be slightly higher than the pledged products. We thoroughly salt with the expectation that later we will add rice and water.
So, the Zirvak, the so-called "gravy" for pilau, is ready. He needs to be given a boil, and in the boiling point he should be salty taste. Now we cover the cauldron, make the fire quieter and leave the sauce to prepare further. If you make pilaw from pork, this process is enough 15-20 minutes. And if from beef or lamb, increase the time to 30-40 minutes.
When the zirvak is finished, we pour rice into it. Equalize it with a noise and add water so that it is covered by about two fingers. Cover the pilaf with a lid and bring it to a low heat for 40-60 minutes. The cooking time depends on the quality, as well as the amount of rice and water.
After 20-30 minutes, open the lid and collect rice from the edges of the cauldron to the center in the form of a small mound. If there is still a lot of water, poke the rice to the bottom with a knife. Do this evenly in several places. So the water will quickly evaporate. Cover the pilaf and simmer on low heat until the water disappears. We bring the dish to the full.
Now we know how to make a delicious pilau with pork. And we can safely share this wonderful recipe with your friends.
Calorie plov with pork
This culinary dish is the champion in the content of fats and the difficulty of assimilation by our body. Therefore, those who follow a diet or try to get rid of excess weight, use it is not recommended. On the average, the caloric content of pilaf with pork is equal to 285 calories per 100 grams.
In the meantime, our amazingly fragrant and delicious pork pilau is ready! We spread it on a large dish, decorate with greens and serve it to the table. An excellent appetite and a wonderful mood is ensured!