home
➠ Pilaf
➠ Pilaf
➠ Pilaf with steamed rice and pork in a cauldron on the stove

Pilaf with steamed rice and pork in a cauldron on the stove

1724

Kitchen Eastern

Calorie content 141.7 kcal

Portions 5 port.

Cooking time 120 minutes

Proteins * 5.4 gr.

Fats * 11.7 g

Carbohydrates* 15 gr.

Pilaf with steamed rice and pork in a cauldron on the stove

Content

Pilaf is a dish native to Asia. It is cooked in a cauldron over an open fire. But at home, on the stove, you can cook pork pilaf, no less tasty and rich.

Ingredients

Parboiled rice 450 gr. Pork 400 gr. Onion 2 pcs. Carrot 2 pcs. Vegetable oil for frying Sun-dried tomatoes taste Salt taste Seasoning (optional) taste

Cooking process

Cut the pork pulp into small cubes.

Put the cauldron on fire, pour in vegetable oil. Peel one onion and cut into rings, put it in a cauldron, fry until golden brown. After that, remove it from the cauldron with a slotted spoon.

Next, lay out the meat and fry it, stirring occasionally.

Cut the second onion into small cubes. Cut the carrots into strips.

When the meat is browned, add the onion to it, fry for 7-9 minutes.

Then add the carrots and cook until tender.

Then add salt, dried tomatoes and spices, pour in hot water. Bring the contents of the cauldron to a boil, then reduce heat and simmer for 15-20 minutes.