Eastern cuisine has brought us many wonderful finds. And among them - fragrant pilaf with meat, spices and rich multifaceted taste. But few people manage to cook it perfectly the first time. So do not be afraid to experiment, and we have already collected 12 best recipes for making pork pilaf for you!
1. Classic pork pilaf in a cauldron
The most fragrant pork pilaf is obtained in an old cast-iron cauldron!
You will need: 1.5 kg of tenderloin, 2 cups of rice, 150 ml of vegetable oil, 5 onions, 5 carrots, 2 heads of garlic, 1 tbsp. dried barberry, 1 tbsp. salt, 0.5 tsp. cumin, spices.
Preparation: Cut the pork into medium-sized chunks, the onion into half rings and the carrots into cubes. Rinse the rice, soak it in water, and during this time heat the oil in a cauldron. Add the pork to the butter and fry until the meat juice evaporates.
Add the onions, after 5 minutes add the carrots, and after another 5 minutes add all the spices. Stir, stew a little, put whole heads of garlic and cover with rice. Pour 1 cm of boiling water over the rice, close the lid, remove the fire and pilaf carcasses for about half an hour, without stirring.
2. Pork pilaf in a pan
If you don't have a cauldron, we have found a great recipe for cooking pilaf in a pan!
You will need: 600 g of pork, a glass of rice, 70 ml of vegetable oil, 2 onions, 2 carrots, a head of garlic, 1 tbsp. dried barberry, 1 tbsp. salt, 0.5 tsp. cumin, spices.
Preparation: Chop the meat and vegetables, cut the garlic into cloves and soak the washed rice. Heat oil in a frying pan and fry the meat over maximum heat until golden brown. Add onions, and after 5 minutes, carrots - and continue to fry.
Add spices, garlic and some water, stir, reduce heat and simmer for 7 minutes. Pour the rice in an even layer and fill it with water 0.5 cm higher. The pilaf will be ready in about 20 minutes over low heat.
3. Pork pilaf in a slow cooker
If you already have a multicooker, there is no need to waste time on bulky kitchen utensils - catch the right recipe!
You will need: 500 g pork, 2 cups long grain rice, 200 g onions, 200 g carrots, 8 tbsp. vegetable oil, head of garlic, 1.5 tsp. salt, 2 glasses of water, 1.5 tbsp. seasonings for pilaf.
Preparation: Cut the pork into large pieces, the carrots into strips and the onion into cubes. Pour oil into the bowl, select the frying mode, place the meat and close the bowl. After 5 minutes, add the spices, stir and cover again for 15 minutes.
Add onions to the meat, after 5 minutes add carrots, and after another 5 minutes add washed rice. Turn off the multicooker, pour in 2 cups of water, put a head of garlic in the center and, if desired, sprinkle with turmeric for color. Close the lid, select the "Pilaf" mode and leave the multicooker for about an hour.
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4. Uzbek pork pilaf
Although the traditional Uzbek pilaf recipe includes lamb, pork is also great!
You will need: 600 g of pork, 600 g of devzira rice, 600 g of carrots, 100 g of onion, 200 ml of vegetable oil, 2 heads of garlic, salt, cumin.
Preparation: Soak the washed rice in cold water for 40 minutes, and for now, cut the meat into cubes, the onion into squares, and the carrots into strips. Fry the onions in hot oil until golden brown, add the meat and fry until golden brown, turning once.
Add the carrots and fry the mixture for another 7 minutes, place the head of garlic in the middle and pour in half a liter of water. When the water comes to a boil, add the garlic, add salt and spread the rice in an even layer. Add more water so that it slightly covers it, and when it evaporates, return the garlic to the middle, sprinkle with spices and close the lid. Pilaf carcasses on low heat for another 25 minutes.
5. Pork pilaf with pumpkin and quince
This recipe makes a very unusual and beautiful pilaf with pork for a festive feast!
You will need: 1 kg of pork, 1 kg of rice, 1 kg of carrots, 1 kg of pumpkin, 2 quince, 1 onion, 250 ml of oil, cumin, salt.
Preparation: Soak the rice for half an hour, thinly chop the onion and carrots.Cut the quince into quarters and core, and peel the pumpkin and chop it into cubes. Fry the pumpkin in hot oil, lay it out and set it aside.
Put the meat in the same container, after 10 minutes - onion, and after another 5 - carrots and cook until they soften. Add spices, pour a liter of water, salt and put quince. Bring the liquid to a boil and boil for 25 minutes. Get a quince, put a pumpkin instead, boil it in the same way and get it.
Rinse the rice, put it in a boiling mixture and add water 0.5 cm higher. Stew it all together for 20 minutes, put the pumpkin with quince on top and simmer the same amount over minimal heat.
6. Pork pilaf with mushrooms and pine nuts
Add pine nuts to your pork pilaf!
You will need: 800 g pork, 2 cups rice, 4 cups vegetable broth, 200 g mushrooms, 1 onion, olive oil, chopped herbs, spices, pine nuts.
Preparation: Fry the nuts over medium heat and put them in a plate, and then fry the meat in the same oil. Add finely chopped onions and mushrooms to the pork, add nuts and spices with herbs, mix. Put the washed rice on top in an even layer, pour the vegetable broth 1.5 cm higher and the carcasses over low heat under the lid until tender.
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7. Pork pilaf with pomegranate
Everything is clear with vegetables in pork pilaf recipes, but what about pomegranate?
You will need: 1 kg of pork, 400 g of rice, 1.5 cups of butter, 3 onions, 1 pomegranate, salt and spices.
Preparation: Cut the pork into small pieces and fry a little. Add coarsely chopped onion to it, simmer for 15 minutes and add pomegranate seeds. Pour the washed rice, pour 0.5-1 cm of water or broth on top and simmer the dish over low heat until tender.
8. Pork sabza-pilaf
The unusual technology of cooking pilaf according to this recipe pays off in full with an amazing result!
You will need: 650 g pork, 550 g basmati rice, 160 g ghee, 60 g onions, 160 g leeks, 120 g spinach, 40 g cilantro, 100 g parsley, 2 g saffron, 1 Azerbaijani lavash, lemon juice, spices.
Preparation: Rinse the rice, soak it for an hour in warm water and prepare a saffron infusion for 120 ml of boiling water. Cook the rice until half cooked, put it in a colander, and during this time, cut the medium-sized pork into slices. Put lavash on the bottom of the cauldron, in it - rice, and pour it with melted butter and saffron infusion.
Cook the rice for 2 hours over low heat, and while fry the pork until almost cooked, add finely chopped onions, herbs to it and simmer for half an hour. Sprinkle the lemon juice on the meat and serve separately with the rice.
9. Chaikhansky pork pilaf
Thanks to the broth and special rice, the laser pilaf according to this recipe is obtained just like in your favorite teahouse!
You will need: 1.2 kg of pork, 1 kg of laser rice, 160 ml of oil, 100 ml of pork broth, 300 g of onions, 1 kg of carrots, 100 g of chili, salt, cumin, garlic.
Preparation: Cut the meat into cubes, the onion into half rings, and a couple of garlic cloves into thin slices. Heat the oil and fry the onion until golden brown, add the meat with chopped garlic and continue frying until the juice evaporates. Add half of the carrots, and when they soften, add the rest.
Stir, pour in a glass of water, boil, add spices, chili and a head of garlic. Stew over low heat for 25 minutes, and during this time soak the rice in warm water. Put the chili out of the container, distribute the rice evenly, cover and simmer for a couple of minutes. Stir the rice, vegetables and meat slowly and evenly three times at intervals. Pour broth and carcass until tender.
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10. Bulgur and pork pilaf
A recipe for those who can't eat rice or just want something original!
You will need: 700 g of pork, 1 kg of bulgur, 300 g of onion, 300 g of carrots, 350 ml of oil, 50 g of barberry, a head of garlic, salt and pepper.
Preparation: Cut the meat into medium pieces, the onion into half rings, and the carrots into large strips. Fry everything together in hot oil for about 15 minutes.Add bulgur, add spices and barberry, add water 1: 1, put the head of garlic in the center and carcasses until the cereal is cooked.
11. Japanese style pork pilaf
Pilaf can hardly be called an authentic Japanese dish, but this recipe is still very interesting!
You will need: 400 g pork, 300 g ham, a glass of rice, 1 bell pepper, 3 eggs, 100 ml of soy sauce, 2 onions, 2 cucumbers, hot peppers.
Preparation: Pour the washed rice with cold water for 2 hours, change the water, put on the stove and boil until half cooked. Break the eggs into a bowl, add 2 tbsp. soy sauce and beat until fluffy. Fry thin pancakes with egg mixture, refrigerate and cut into strips.
Cut the onion into half rings, the pepper into strips and the pork into thin strips. Fry the meat with vegetables in different pans until tender, and during this time cut the cucumbers and ham into strips. Combine all the ingredients beautifully, season and add hot pepper.
12. Sweet pork pilaf
An unusual recipe in the Indian style for those who are tired of simple pork pilaf!
You will need: 500 g of pork, 2 cups of rice, 60 g of dried apricots and prunes, 100 ml of vegetable oil, sugar, cardamom, cinnamon, cloves, and other spices.
Preparation: Heat half the vegetable oil and fry the pork in it in small pieces until half cooked. In another skillet, in the second half of the oil, fry the rice until golden brown. Add all the spices and dried fruits to the rice and fry for another 7 minutes, stirring occasionally.
Put the rice to the meat, add water 2 cm higher, boil and cook over high heat until the water is equal to the level of the rice. Reduce heat to low and simmer pilaf until rice is cooked.