Pork pilaf - general cooking principles
Pilaf is a very common dish in Central Asia. The main ingredients for its preparation are used, first of all, rice, lamb and the so-called zirvak - meat and onions with carrots fried in overheated fat.
However, depending on taste preferences, the composition of the components can be changed. For example, replace lamb with pork. As you know, this type of meat has a delicate texture and taste, and, therefore, pork pilaf is very rich, aromatic and unusually tasty.
Despite the huge variety of ingredients that can be supplemented with pilaf (vegetables, various spices to improve the taste and color in golden color), the technology for its preparation is about the same and includes, as a rule, three stages:
- pumping oil or a mixture of fats;
- preparation of zirvak;
- adding rice, bringing the dish to readiness.
Foods must be stacked in the overheated fat in a strict sequence: first, meat, then onions, the final stage in the preparation of zirvak - carrots. Then add spices, stack the rice in an even layer, without mixing with frying, and fill it with water at the rate of 125-130 gr. water per 500 gr. rice. Rice should be poured about 1.5 cm, if it is too dry, you can add a little more water.
When the pilaf begins to boil, closing it with a lid is not recommended. But as soon as the moisture has almost evaporated, the dish should be closed tightly, having previously pierced it in several places, so that the rice can go straight. Then carefully mix the rice with the lower layer until smooth.
Pork Pilaf - Food Preparation
Since rice is the basis for pilaf, the quality of the resulting dish will directly depend on its choice. So, how to choose the grits?
It should be noted right away that steamed rice is not at all what we need to prepare an elegant dish. It is better to choose special varieties designed for pilaf. Fortunately, now almost everything can be found on store shelves.
We recommend using such varieties as "devzira" - large fragrant rice of a pinkish tint, "jasmine", "indica", "sadri" or good long-grain varieties. Before cooking pilaf from pork, experts recommend soaking the cereal in salted water for a couple of hours - so the dish will turn out more delicious and rich.
Many housewives in the pilaf overcook grated carrots - which is a common mistake. This zirvak is prepared on the basis of carrots, chopped into strips. Onions should also be cut into large enough cubes or half rings. As for pork, it is crushed in small pieces across the fibers, previously thawed at room temperature and washed in running water.
Pork pilaf - cooking utensils
For an oil transfer operation, a metal, in no case enameled, surface with thick walls and an oval-rounded bottom is necessary. Cast iron cauldrons are perfect for this role. The dishes are first heated, then oil is poured into it (or a mixture of fats other than butter), it is heated over a low heat until crackling and the prepared ingredients are added. You can use an aluminum cauldron, but with the condition: its walls and bottom should not be thinner than one centimeter.
Recipe 1: Pork Pilaf - Classic
There are several variations on the preparation of classic pilaf. As a rule, the main elements in the dish are rice and lamb, but we will use pork. Be sure that it will not spoil the dish in any way; rather, on the contrary, it will make it more tender and slightly fatter. Instead of the seasonings and spices listed below, you can buy ready-made "spices for pilaf" in the store.
Ingredients:
- rice 200 gr.,
- pork neck 300 gr.
- carrots 1 pc.
- one onion head
- a pair of garlic cloves
- bay leaf, barberry 2 tsp, ground coriander 1 tsp, red and black ground pepper, salt, vegetable oil
Cooking method:
1. Peel the carrots, cut into strips. Dice the onion and meat, finely chop the garlic.
2. Heat the dishes, add oil and heat it. Then put the meat, it should be fried over high heat for 10-15 minutes, stirring occasionally.
3. Next, spread the onions, after 5 minutes - carrots, a minute later - garlic, coriander, barberry, salt, black and red pepper. Fry everything for five minutes.
4. Add the rice to the fry, fill with water, bring to a boil and close the lid. Tomim pilaf on low heat for about half an hour. 10 minutes before readiness, throw a couple of leaves of bay leaf.
If rice remains solid after boiling, add a little more water. Mix the finished dish thoroughly.
Recipe 2: Pork Pilaf in a Multicooker
As you know, dishes cooked in a slow cooker retain all the useful properties, so pilaf in a slow cooker will turn out to be very fragrant, juicy, and most importantly, healthy.
Ingredients:
- rice 2.5 measuring cups
- pork fillet 400 gr.
- 1 onion
- one carrot
- vegetable oil 4 table. l-ki
- 30 gr. drain. oils
- garlic, pepper, spices for pilaf, salt to taste
Cooking method:
1. Pork cut into cubes, fry previously in a pan. Add onions and chopped carrots to it. Fry everything for 10 minutes.
2. Put the resulting frying on the bottom of the multicooker. Put rice on top, sprinkle with garlic, salt, seasonings to taste. Fill with water (approximately 4-5 measuring cups). Set the "pilaf" mode, if there is none, use "quenching".
3. Once the pilaf is cooked, do not leave it in the heat maintenance mode, so that the rice does not stick together.
Recipe 3: Pork Pilaf with Tomatoes in the Oven
Awesome dish! For this recipe, it is advisable to use cherry tomatoes. A ceramic mold is suitable as a dish, in extreme cases, you can use a gooseberry.
Ingredients:
- pork 300 gr.
- a glass of rice
- water 2 glasses
- onion big head
- carrots 2 pieces
- garlic 4 cloves
- sweet pepper 1 piece
- 4 tomatoes
- drain. oil 30 gr.
- grows. oil 3 tbsp. l
- pepper, spices for pilaf, bay leaf, salt
Cooking method:
Preheat the oven to 180 degrees. While it is warming up, cook meat and vegetables.
1. Cut the meat into slices of carrots, onions and garlic, chop coarsely. Next, cook zirvak in the traditional way described above, at the end add chopped tomatoes and garlic to the frying and fry for another 5-7 minutes.
2. Put the frying pan on the bottom of a greased cauldron, pour rice, season with spices, pour boiling water and put in the oven for 20 minutes, without closing the lid. After this time, get the pilaf, add the drain. oil, mix thoroughly and put in the oven for another 15-20 minutes.
In the pilaf, you can add barberry, prunes, raisins and other favorite ingredients to taste. Enjoy your meal!
Pork pilaf - useful tips
- For pilaf from pork, you must choose the meat of a young animal. This is the only way to achieve the best taste properties of the dish.
- Experienced chefs advise using several types of oils for pumping: sunflower, linseed, olive, sesame and nut. You can mix them with pork fat.
- Small rice (Pakistani, Khan) before cooking, it is advisable to prepare as follows: wrap a cloth 3 table. tablespoons of coarse salt, put it on the bottom of the dishes, pour rice and pour everything with cold water for 8-10 hours. Then the rice is thoroughly washed and cooked in the traditional way.
- For the preparation of pilaf rice is better to fill with hot water. In the east, it is generally accepted that the cereal has been cooked for exactly twelve minutes from the moment of boiling: three minutes are cooked on high heat, seven are on average and the last two minutes on low.
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