Steep rice porridge, called "pilau" in Turkish, became the ancestor of many world-famous dishes. There was no exception to the Central Asian rich and spicy food from mutton meat and cereals. The recipe of pilaf with pork is a modernized version, similar in cooking with traditional, and no less respected at the hospitable tables of Asians and Europeans.
How to cook pilaf with pork?
Pilaf with pork is a process that is not hasty and measured, especially respecting the quality components and gradual bookmarking of products in the cassava. The main ingredients: meat, rice, carrots, onions and a variety of seasonings determine the taste, aroma and consistency of food. To replace plov not get porridge with meat, you must adhere to strict rules when cooking.
- First of all, you should wash the rice and rid it of starch, keeping it in cold water.
- Prepare juicy and fatty meat, selecting pork neck, and cut into medium pieces to preserve juices during cooking.
- Correct slicing of vegetables is very important, and because onions cut into large half rings, and carrots - straws.
- Seasoning creates an aroma, you need to take care of them.
- Thick-walled container should be heated, fry meat with vegetables, season, pour water and pour rice, watching the water level.
- The recipe pilau with pork suggests a long cooking, but because you should cover everything with a lid and long to torment.
Uzbek pilaf with pork
Each nation has its own special technique and formula for creating food. No wonder Turkish wisdom says that cooking options are the same as in the world of Muslim cities. The recipe of Uzbek plov in the cauldron is proof of this. Juicy pork, fragrant barberry and rice with low starch content will make the dish an unsurpassed Asian masterpiece.
Ingredients:
- Neck - 2 kg;
- rice - 400 g;
- carrots - 3 pieces;
- onion - 4 pieces;
- Dried barberry - 1/2 tsp.
- zira - 1 teaspoon;
- coriander - 1/2 tsp;
- water - 1,2 l;
- pepper red dried - 1/2 pc.
- fat - 60 g.
Preparation
- Put the pieces of the collar in the cauldron, hold it to the rouge and take it out.
- Vegetables fry, return the neck and spice it.
- Then pour the liquid into the dirvak for pilaf and pork and simmer for a couple of minutes.
- Pour the rice, evenly distribute, add a few centimeters of liquid above the cereal, and simmer for an hour.
Rice steamed rice with pork
Rice groats are the dominant element of Asian food and therefore it is given special attention. When buying a product, you should study the starch content in it. High - affect the end result and porridge, rather than pilaf decorate the table. To avoid unpleasant moments, novice cooks are better to use rice, which has undergone heat treatment.
Ingredients:
- cutting - 1 kg;
- rice - 180 g;
- onion - 3 pieces;
- carrots - 2 pieces;
- water - 700 ml;
- fat - 40 g;
- a clove of garlic - 5 pcs .;
- turmeric - 1 teaspoon.
Preparation
- Before you cook pilaf with pork, cut the ingredients.
- Fry the chopped vegetables. Connect the slices of the tenderloin with them and soak them on the fire.
- Season the foods, put the rice, add the liquid and cook for half an hour.
Pilaf from brown rice with pork
The preparation of pilaf with pork includes a variety of elements, and as a result allows you to experiment, moving away from the usual products. A good example is brown rice, which has not only an original look, but also a huge supply of useful properties. Differing to the taste of the traditional, it is perfectly combined with a juicy product and keeps the shape.
Ingredients:
- carrots - 3 pieces;
- onion - 1 piece;
- shoulder blade - 600 g;
- rice - 400 g;
- vegetable oil - 50 ml;
- paprika, black pepper and turmeric - a pinch.
Preparation
- The first pair of products to fry, connect with the pieces of the scapula.
- Spices for pilaf with pork are an important element and therefore flavor them with a dish.
- Rinse the groats, rinse and smooth.
- Pour in the liquid and simmer under the lid for an hour.
- The recipe of pilau with pork suggests "rest" to the finished product about half an hour.
Pilobur with pork
Crushed wheat - Bulgur has long been involved as a main component of food and is extremely popular in Greece and Cyprus. In our country this useful cereal grows only. Given the high cost, it is very in demand among fans of healthy food and gourmets, as it gives the food a specific nutty flavor. Recipes pilaf with pork great variety - and this one of the most delicious.
Ingredients:
- neck - 450 g;
- bulgur - 180 g;
- tomatoes - 2 pieces;
- Bulgarian pepper - 2 pieces;
- tomato paste - 50 g;
- flakes of chili - pinch;
- fat - 50 g;
- broth - 400 ml.
Preparation
- Before you cook a delicious pilaf with pork, prepare the tomatoes and pepper and place in a saucepan.
- Combine the pieces of the neck with them and fry for a quarter of an hour, then pour the bulgur and spices.
- Paste in the pasta, pour in the broth and simmer for half an hour.
- Pilaf with pork and pork
- Friable pilaf with pork can turn out even from pearl barley. In the form of porridge, it is boring and whimsical, and in combination with meat and spices becomes a gastronomic masterpiece on the table. Juicy and crumbly it perfectly absorbs aromas and keeps appearance. Thanks to a plov recipe with pork and pearl barley, you can change your attitude towards the latter.
Ingredients:
- pulp - 300 g;
- onion - 3 pieces;
- Bulgarian pepper - 1 pc .;
- pearl barley - 120 g;
- tomato paste - 30 g;
- zira - a pinch;
- garlic head;
- handful of parsley;
- water - 500 ml.
Preparation
- Fry the first three products in a hot pot and season.
- Perlovsku wash, dry and fry in a dry frying pan.
- Connect with all ingredients, pour in liquid, enter paste and simmer for 50 minutes.
Pilaf in the oven with pork
The recipe for a delicious pilaf with pork is a dream of Asian fans. It can be made with the help of an oven. This cooking technique far exceeds the traditional - saturated and nutritious - not only in terms of the number of calories, but also the processing speed. Slightly fried ingredients in just an hour will turn into a crumbly masterpiece for eight eaters.
Ingredients:
- pulp - 800 g;
- onion - 3 pieces;
- carrots - 2 pieces;
- rice - 400 g;
- water - 600 ml;
- vegetable oil - 80 ml.
Preparation
- The first three of the constituents will be soaked in a frying pan and put into a mold.
- Put rice in, smooth and fill with liquid.
- Cover with foil and bake for 50 minutes at 180 degrees.
Pilaf in pots with pork
Pilaf in a pot in the oven with pork is an Asian dish in Russian serve. Traditional pottery for Russian cuisine helps to decorate a dish in European manner - portioned. The technique is somewhat different from the usual - the components are laid out in layers and mixed before serving. With this method, rice with a minimum starch content is recommended.
Ingredients:
- Pork flesh - 500 g;
- rice - 250 g;
- onion - 3 pieces;
- carrots - 2 pieces;
- a clove of garlic - 5 pcs .;
- fat - 60 g;
- water - 700 ml.
Preparation
- Fry pieces of pulp and lay the first layer of the pot.
- Stew on the fire a second pair of products, put it on top and cover with a layer of cereals, fill with liquid.
- Cover the pots with foil and bake at 200 degrees for 1 hour.
How to cook pilaf in a multivark with pork?
Classic pilau with pork can be created with the help of multivarka, which during its short existence has repeatedly rescued the housewives in the preparation of various dishes. Stock up with a low-fat piece of tenderloin for a more delicate taste, spicy spices and vegetables, and in an hour you can regale the four household members with a nutritious and fragrant dish.
Ingredients:
- Cutting - 500 g;
- onion - 2 pieces;
- sweet pepper - 2 pcs .;
- carrots - 1 piece;
- rice - 250 g;
- vegetable oil - 100 ml;
- black pepper and turmeric - a pinch;
- water - 500 ml.
Preparation
- Fry the slices of the tenderloin in the "Frying" mode for a quarter of an hour.
- Add vegetables, spices and simmer for another 10 minutes.
- Sprinkle the croup, pour in water, set the "Plov" and extinguish for an hour.