According to legend, pilaf got its current glory 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 dish? 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 fragrant herbs!
You will need: 1.5 kg of pork tenderloin, 2 cups of rice, 150 ml of oil, 5 onions, 5 carrots, 2 heads of garlic, 1 tbsp. dried barberry, 1 tbsp. salt, spices.
Cooking:
1. Rinse and cut the pork tenderloin into medium-sized pieces – approximately 2×3 cm;
2. Wash the rice and soak it in water for 20 minutes;
3. Heat 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 the barberry and all the spices, put the heads of garlic and reduce the heat;
6. Pour the rice into the cauldron in an even 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, pilaf can be mixed and served.
2. Pork pilaf with curry and turmeric in a cauldron
Pilaf according to this recipe is not only fragrant, but also very bright!
You will need: 500 g pork, 350 g long grain rice, 2 carrots, 1 onion, small canned corn, 80 ml oil, 1 head of garlic, 1 tsp. turmeric, 1 tsp curry, 0.5 tsp zira, salt and pepper.
Cooking:
1. Pour the vegetable oil into a cauldron and heat it up on a high temperature;
2. Finely chop the onion and fry it until golden;
3. Add grated or thinly sliced carrots to onions and sauté the vegetables for 10 minutes;
4. Cut the pork into small pieces, add to the 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. Carcasses 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 boiling water 0.5 cm higher;
9. Cover the cauldron, leave to stew, and after 5 minutes, turn down the fire;
10. After another 15 minutes, pilaf can be opened, mixed and served.
3. Pilaf with pork and bell pepper in a cauldron
If you do not like carrots, then this recipe for pilaf with bell peppers was 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 zira, salt and pepper.
Cooking:
1. Heat vegetable oil in a cauldron and fry medium-sized pieces of pork until half cooked;
2. Add finely chopped onion and fry further until it becomes 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, mix and spread 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 simmer for half an hour on minimal heat.
4. Pilaf with pork, eggplant and mushrooms in a cauldron
Because of the eggplant and mushrooms in the recipe, the pilaf is 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.
Cooking:
1. Rinse the rice under the tap and fill it with water while cooking;
2. Cut all the vegetables into roughly equal pieces, and soak the eggplants in water too;
3. Heat the butter in a cauldron and immediately add the pork to it in medium-sized pieces;
4. Stir the meat constantly for about 10-15 minutes so that it is evenly fried;
5. Drain the liquid from the eggplant, remove excess moisture with a napkin and add to the meat;
6. After 5 minutes, add mushrooms, and after another 5 – tomatoes;
7. Mix meat and vegetables well, add spices and spices, and mix again;
8. Pour the rice in an even layer and pour boiling water for about 1 cm;
9. Carcasses of pilaf over low heat for about half an hour, without stirring until serving.
5. Pork pilaf on the fire
If you need a recipe for a real outdoor pork pilaf on a fire, we have 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 zira,spices for pilaf, head of garlic.
Cooking:
1. Wash and clean all the vegetables, cut the onion into large pieces, and the carrot 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 fields of the cauldron wall with hot oil, add pork and carcasses for 10 minutes, constantly stirring;
5. Add the onion to the meat and continue to fry, maintaining a strong fire;
6. Add carrots, and after another 5 minutes – garlic, all spices and half a glass of water;
7. Make the fire weaker, cover the cauldron with a lid and simmer everything together for 15 minutes, and then mix;
8. Rinse the rice several times and evenly distribute it over the meat, and then – the fields with hot water 1-1.5 cm higher;
9. Carcasses of pilaf for about 20 minutes on low heat so that it does not boil into porridge.
6. Pilaf from bulgur and pork in a cauldron
Although the classic pork pilaf is made from rice, bulgur is a great alternative when rice is tired!
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.
Cooking:
1. Rinse the bulgur and soak it in cool water for 20 minutes while you do the rest;
2. Cut the meat into medium-sized pieces – about 2×3 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 more minutes, stir and season;
6. Put the garlic, pour the bulgur in an even layer and pour boiling water to the height of the phalanx;
7. Without stirring, simmer the pilaf until tender – about 20-30 minutes.