How to cook pork pilaf in a pan, pan, cauldron, slow cooker

Real pilaf is a delicious dish that can be served for a family dinner or a festive dinner. It is prepared with the addition of different types of meat, but only pork makes it juicy and crumbly. All housewives know that there are features in the preparation of this dish. Failure to comply with recommendations, time intervals, pre-processing of products can ruin it, so all the tips are best followed.

At home, pilaf is cooked in a frying pan, slow cooker, cauldron or pan. Every recipe is good. For example, in a pan it turns out to be especially crumbly and aromatic. Cooking in a pot or in a slow cooker gives a rich taste. Pilaf in a cauldron is a traditional oriental option, this is how they cook in national cuisine.

The dish has a low calorie content. 100 grams of the finished product contains about 250 calories. To reduce calories, you can take a lean piece of pork.

Preparation for cooking

To make the dish especially tasty, read the following nuances.

• Fig. Choose with long grains, round boils and sticks together. It is better to soak the cereals for several hours in cold water, change the water 2 times. When soaking, rice absorbs part of the liquid, swells, so it cooks faster.
• Meat. Pork is selected with a small amount of fat, excess fat and a hard skin are cut. It is better to take meat fresh, not frozen. It has more taste and juiciness. A good piece can be chosen in the market. Do not buy completely lean meat; during cooking it will become stale and lose its juiciness.
• Spice. For pilaf seasonings are sure to take that give a unique taste and amazing aroma. Already assembled kits are sold in stores that contain: zira, coriander, saffron, barberry, dried garlic, black pepper.
• Tableware. If cooking in a pan, take a deep, large-diameter bowl with a lid. Now they often use a slow cooker, and many housewives claim that the most delicious pilaf is obtained in it. If there are no crock-pots and a large frying pan, an ordinary thick-walled deep pan is also suitable. In the cauldron they cook real uzbek pilaf.

Classic crumbly pork pilaf in a pan

• In a deep thick-walled pan, frying oil is poured and diced carrots and onions are added, sautéed for 5 minutes.
• Pork is cut in medium pieces (at least 2 cm, but not more than 4 cm), sent to vegetables, stir and continue frying for another 5 minutes, put spices.
• Pre-soaked rice is laid evenly on top of the fried meat. Pour the contents gently with a glass of water so that all the rice is under water. Reduce the fire and wait for boiling. When the water boils, close the lid and leave to cook for 10 minutes. After time, the lid is opened, garlic is added. All liquid should evaporate.
• They try rice for preparedness, if it is solid, close the lid and simmer for another 5 minutes. If ready, the heating is stopped and insisted for an hour on the stove, covered with a towel.

Traditional pilaf in a pan

• pork - 600 g;
• long rice - 500 g;
• 2 medium carrots;
• small onion - 2 pcs.;
• vegetable oil for frying;
• 6-7 cloves of garlic;
• spices for pilaf;
• water - 1 cup.

1. In a saucepan, carrots, onions and pork (pre-chopped) are sautéed over medium heat.
2. 10 minutes after roasting, add the cereal, laying in an even layer. Pour water, do not mix, sprinkle spices. The fluid should completely cover the rice. Leave to stew with the lid closed for 10-15 minutes, constantly assessing readiness.
3. At the end of cooking, when the water evaporates, lay the unpeeled garlic cloves.
4. Turn off the fire and leave to go with the lid closed.

Tasty recipe in a cauldron

• low-fat piece of pork - 600-700g;
• long rice - 500 g;
• medium-sized carrots - 2 pcs.;
• small onion - 2 pcs.;
• vegetable oil for frying;
• garlic head - 1 pc.;
• spices for pilaf;
• water - 1 cup.

1. In a cauldron, heat oil and passer onion and carrots in it.
2. When the vegetables have a golden hue, lay pieces of meat, mix and spice up.
3. Stack the washed rice on top and fill the contents with a glass of water. Close the lid and simmer for 15 minutes.
4. Put the garlic and let the pilaf infuse for 2 hours. So it will gain a brighter, more saturated taste and aroma.

How to cook in a slow cooker

• sirloin of pork without bone - 600-700g;
• long rice - 500 g;
• medium-sized carrots - 2 pcs.;
• 2 onions;
• garlic - 1 pc.;
• zira, coriander, saffron, barberry;
• water - 1 cup.

1. For cooking in a slow cooker use the “Baking” or “Stewing” modes. Passed onion with carrots in butter until half-cooked, put chopped pork slices.
2. Fry until a light golden crust is formed and the washed cereal is poured on top.
3. Pour the contents of the multicooker with a glass of water, add seasonings and close the lid.
4. Cook on average 20-25 minutes, put garlic cloves at the end.

Useful Tips

• Be sure to let the prepared pilaf infuse for half an hour so that the ingredients and seasonings exchange aroma and taste.
• You can increase the number of onions and carrots, which will give juiciness.
• If pork is greasy, do not use cooking oil. It is enough to cut off the pork fat and passer vegetables on it.
• Do not mix the contents after the rice has been poured. This will turn the dish into porridge, and it will lose its taste.

Subject to all the tips and recommendations, the preparation of delicious pilaf is guaranteed. He will be liked by everyone close to him and will become an indispensable dish in his daily diet. In addition to a bright taste, pilaf has many nutrients, it contains vitamins of groups A, C, D, E, trace elements - manganese, potassium, calcium, silicon and other minerals.

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