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➠ Loose pork pilaf in a cauldron on the stove

Loose pork pilaf in a cauldron on the stove

9327

Kitchen Eastern

Calorie content 171.4 kcal

Portions 4 port.

Cooking time 150 minutes

Proteins * 5.9 gr.

Fats * 12.9 gr.

Carbohydrates* 23.4 gr.

Loose pork pilaf in a cauldron on the stove

Content

Loose pork pilaf, instead of traditional lamb, is popular and in demand in many families, because pork is cooked faster and tastes like a lamb. It is prepared both for dinner and for a festive table. To make the pilaf crumbly, it is important to choose high-quality rice and make the correct ratio of cereal and water. Cooking pilaf in a cauldron on the stove.

Ingredients

Pork 500 gr. Long grain rice 500 gr. Onion 250 g Carrot 500 gr. Water 1 l. Vegetable oil 50 ml. Seasoning (optional) 70 gr. Salt taste

Cooking process

Put long grain rice in a separate bowl and soak in cold water for 20 minutes.

Rinse the pork under running water, wipe it dry with a paper towel and cut it into 1x1.5 cm pieces with a sharp knife.

Place the chopped meat in a bowl, salt and mix well.

Leave the meat for a while so that it is slightly salted.

Peel and rinse the onions and carrots. Then chop the onion into thin half rings, and the carrots into thin strips.

Heat the vegetable oil well in a cauldron.

Pour ½ tbsp into the heated oil. l. salt or sea salt.

Then put the onion half rings into the heated oil and fry it over maximum heat for 5-7 minutes until brown.

Then place the pieces of pork on the fried onions. Fry them also on maximum heat until crisp on all sides.

Then transfer the carrot straws to the cauldron and heat medium.

Fry the carrots in the same way until golden brown. Do not forget to stir all the ingredients while frying with a spatula.

Then close the cauldron with a lid and simmer the meat and vegetables for another 5 minutes.

Boil water for pilaf and then pour into a cauldron to the fried ingredients. Add pilaf spices to them, mix and cook zirvak (meat with vegetables in sauce) for 25 minutes over low heat and without closing the cauldron with a lid.

Peel the chives, chop them with a knife and transfer to a cauldron.

After the cooking time of the zirvak has elapsed, rinse the soaked rice several times and put it in the cauldron in an even layer. Do not mix the rice with the rest of the ingredients, otherwise it will be rice porridge.

The water should cover the rice by 1 cm. If there is not enough water, top up to this level.

Cook the pilaf for 10-15 minutes, until the water evaporates completely.

After evaporating the water with a spatula, make several punctures in the pilaf to the very bottom.

Then cover the cauldron with a lid. Simmer pilaf over low heat for 40 minutes.

At the end of the cooking time, stir the pilaf with a spatula, be sure to remove the sample, then close the lid and leave it for 15 minutes to infuse.