Plov is perhaps the most famous dish of Eastern cuisine, which is known in all countries of the world.
The secret of such popularity is that properly prepared pilaf always turns out very spicy and aromatic, it is very filling and gives a lot of energy.
Real pilaf should be crumbly and contain a variety of spices, garlic and vegetables that emphasize and complement the taste of the main ingredient – meat, says Yulia Arkhipova .
Traditional Uzbek pilaf is made with lamb, and in rare cases beef, as they have a very rich aroma and dense texture.
In Europe, pilaf is most often prepared with chicken or pork, but in Muslim countries pork is not eaten, so you will not find such pilaf in the East. Pork in pilaf is more juicy and tender than lamb or beef, but it contains more fat.
Pilaf with pork is a very tasty and nutritious dish, but it is quite high in calories and difficult to digest, so it should be consumed in small quantities.
People who want to lose weight should add a minimum amount of oil to the pilaf, as well as lean parts of pork. But the abundance of spices included in the pilaf speeds up the metabolism, due to which the calories received are spent faster.
We recommend that you prepare aromatic and spicy pilaf with pork according to our step-by-step recipe, which will ensure the perfect result.
Ingredients
To prepare pilaf with pork you will need:
- Lean pork – 500 gr.
- Lard – 150 gr.
- Rice (unpolished is fine) – 500 g.
- Carrots – 500 gr.
- Onions – 2 pcs.
- Garlic – 2-3 heads.
- Ground black pepper.
- Barberry.
- Caraway.
- Ground hot pepper.
- Ground coriander.
- Salt.
Recipe
1. Wash the pork and dry it on a paper towel.
2. Cut the meat into medium-sized pieces.
3. Cut the lard into small cubes.
4. Wash, peel and cut the carrots into strips.
5. Peel the garlic heads from the outer films.
6. Peel the onion and cut into half rings.
7. Rinse the rice thoroughly and repeatedly under cold water.
8. Place pieces of lard in a cast iron cauldron and place it on high heat.
9. Fry the lard until a lot of the fat has melted out, then remove it from the cauldron.
10. Add the onion to the boiling lard and fry until golden brown.
11. Add pieces of pork to the cauldron and fry until golden brown, stirring regularly.
12. When the meat is lightly fried, add chopped carrots and all the spices except barberry.
13. Fry the carrots until soft, then pour one and a half liters of boiling water into the cauldron.
14. Simmer the meat with vegetables for 15 minutes, then add whole heads of garlic and simmer for another 15 minutes.
15. Salt the pilaf base and add washed rice to it.
16. Add a little boiling water so that it covers the rice by 1-2 centimeters.
17. Place the barberries in the cauldron, cover with a lid and simmer the pilaf on low heat for 15 minutes.
18. Open the lid of the cauldron and carefully collect the rice into a small mound without stirring.
19. Continue to simmer the pilaf until done, when all the liquid is absorbed and the rice is soft inside.
20. Remove the finished pilaf from the heat, stir gently and let it sit for 20 minutes.
21. After the specified time, place the finished pilaf with pork in deep plates and serve with fresh herbs and vegetables.
A delicious dinner option was previously reported.
Expert: Arkhipova Julia
