According to legend, pilaf received its present fame thanks to Alexander the Great. During military campaigns in Central Asia, he liked the unfamiliar dish so much that he brought it home. And now, centuries later, fragrant and crumbly pilaf is adored all over the world. Do you want to cook a truly perfect meal? We offer 6 of the most delicious and step-by-step recipes for pork pilaf in a cauldron!
1. Classic pork pilaf in a cauldron
A basic pilaf recipe in which you can experiment with spices and aromatic herbs!
You will need: 1.5 kg pork tenderloin, 2 cups rice, 150 ml oil, 5 onions, 5 carrots, 2 heads of garlic, 1 tbsp. dried barberry, 1 tbsp. salt, spices.
Preparation:
1. Rinse and cut the pork tenderloin into medium-sized pieces - about 2x3 cm;
2. Rinse the rice and soak it in water for 20 minutes;
3. Heat the sunflower oil in a cauldron over high heat and fry the meat in it until all the juice has evaporated;
4. Add chopped onions and carrots to the meat, stir and fry until tender;
5. Salt, add barberry and all the spices, put the heads of garlic and reduce the heat;
6. Pour the rice into the cauldron in a uniform layer, without stirring, and pour boiling water over it so that it covers the pilaf somewhere on the phalanx of the finger;
7. After half an hour, the pilaf can be stirred and served.
2. Pork pilaf with curry and turmeric in a cauldron
According to this recipe, pilaf turns out to be not only fragrant, but also very bright!
You will need: 500 g pork, 350 g long grain rice, 2 carrots, 1 onion, a small can of canned corn, 80 ml oil, 1 head of garlic, 1 tsp. turmeric, 1 tsp. curry, 0.5 tsp cumin, salt and pepper.
Preparation:
1. Pour the vegetable oil into a cauldron and heat it up at a high temperature;
2. Finely chop the onion and fry it until golden;
3. Add grated or thinly sliced carrots to the onions and pass the vegetables for 10 minutes;
4. Cut pork into small pieces, add to vegetables and fry until golden brown;
5. Drain the liquid from the corn, let it drain a little and add to the vegetables with pork;
6. Add all the spices, remove the husk from the garlic and put the head in the cauldron;
7. Carcass meat over medium heat for about half an hour, so that it is soft and tender;
8. Rinse the rice, put it on the meat and pour it with boiling water 0.5 cm higher;
9. Cover the cauldron, leave to stew, and after 5 minutes, reduce the heat again;
10. After another 15 minutes, pilaf can be opened, mixed and served.
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3. Pilaf with pork and bell pepper in a cauldron
If you don't like carrots, then this recipe for pilaf with bell pepper is created especially for you!
You will need: 600 g pork, 350 g rice, 2 bell peppers of different colors, 1 onion, 75 ml oil, 1 head of garlic, 1 tbsp. smoked paprika, 0.5 tsp cumin, salt and pepper.
Preparation:
1. Heat vegetable oil in a cauldron and fry medium-sized pork pieces until half cooked;
2. Add finely chopped onion and fry further until translucent;
3. Cut the pepper into squares or strips, add to the meat and fry for another 5 minutes all together;
4. Add spices and a head of garlic, stir and lay out the washed rice in an even layer;
5. After 2 minutes, pour about 0.5 cm of boiling water over the rice, close the lid of the cauldron and carcass for half an hour over low heat.
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4. Pilaf with pork, eggplant and mushrooms in a cauldron
Because of the eggplant and mushrooms in the recipe, pilaf turns out to be even more satisfying and nutritious!
You will need: 600 g pork, 500 g rice, 400 g eggplant, 400 g mushrooms, 4 tomatoes, 150 g butter, spices and herbs.
Preparation:
1. Rinse the rice under the tap and fill it with water during cooking;
2. Cut all the vegetables into approximately equal pieces, and soak the eggplants in water too;
3. Heat butter in a cauldron and immediately add pork to it in pieces of medium size;
4. Stir the meat constantly for about 10-15 minutes so that it is evenly fried;
five.Drain the liquid from the eggplant, remove excess moisture with a napkin and add to the meat;
6. After 5 minutes add the mushrooms, and after another 5 minutes add the tomatoes;
7. Mix meat with vegetables well, add spices and herbs, and mix again;
8. Cover the rice with an even layer and pour about 1 cm of boiling water;
9. Pilaf carcasses on low heat for about half an hour, without stirring until serving.
5. Pork pilaf on a fire
If you need a recipe for real campfire pork pilaf - we found it too!
You will need: 1.5 kg of pork, 1 kg of rice, 1 kg of carrots, 600 g of onions, 0.5 cups of butter, 1 tbsp. barberry, 1 tsp. cumin, spices for pilaf, a head of garlic.
Preparation:
1. Wash and peel all the vegetables, cut the onion into large pieces and the carrots into cubes;
2. Disassemble the garlic into cloves and cut the meat into large pieces;
3. Light a fire, warm the cauldron well over high heat, pour in the oil and leave it for 5 minutes;
4. Spoon the sides of the cauldron wall with hot oil, add pork and carcasses for 10 minutes, stirring constantly;
5. Add the onion to the meat and continue to fry, keeping the heat high;
6. Add carrots, and after another 5 minutes - garlic, all the spices and half a glass of water;
7. Make the fire weaker, cover the cauldron with a lid and extinguish everything together for 15 minutes, and then stir;
8. Rinse the rice several times and distribute it evenly over the meat, and then - the fields with hot water 1-1.5 cm higher;
9. Carcass pilaf for about 20 minutes on low heat, so that it does not boil into porridge.
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6. Bulgur and pork pilaf in a cauldron
Although the classic pork pilaf is made from rice, bulgur is a great alternative when you are tired of rice!
You will need: 1.5 kg pork tenderloin, 2 cups bulgur, 150 ml oil, 5 onions, 5 carrots, 2 heads of garlic, 1 tbsp. dried barberry, 1 tbsp. salt, spices.
Preparation:
1. Wash the bulgur and soak it in cool water for 20 minutes while you do the rest;
2. Cut the meat into pieces of medium size - about 2x3 cm;
3. Cut the onion into large half rings, carrots into strips, and peel the garlic from the top layer;
4. Pour vegetable oil into the cauldron, heat and fry the tenderloin so that the juice from the meat evaporates;
5. Add vegetables and stew for about 10 minutes more, stir and season;
6. Put the garlic, pour bulgur in an even layer and pour boiling water to the height of the phalanx;
7. Without stirring, carcass pilaf until tender - about 20-30 minutes.