Pork pilaf in a frying pan
Origin of the recipe
Plov is an Eastern dish, only slightly less popular than shashlik. But if you find the flavor of lamb too strong, or beef or chicken a bit dry, there's no point in going to a Central Asian restaurant: you won't find pork plov there. But you can easily make this kind of plov at home; it's not at all difficult!
What do you need for cooking?
Ingredients
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Parboiled long-grain rice
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Pork
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Carrot
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Onion
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Vegetable oil
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Salt
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Garlic
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Zira
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Turmeric
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Curry
Kitchen utensils
- Knife
- Board
- Lid
- Pan
Step-by-step recipe
Step 1:
Cut the pork into large pieces, the onion into large cubes, and the carrots into strips.
Step 2:
Heat vegetable oil in a deep frying pan or cauldron and fry the meat until golden brown.
Step 3:
Rinse the rice until the water runs clear.
Step 4:
Add onion to the meat and fry until golden brown.
Step 5:
Add carrots and cook until carrots are soft – 5-7 minutes.
Step 6:
Add salt, spices, pour in water and simmer for 10-15 minutes over high heat.
Step 7:
Cover the fried ingredients with an even layer of rice and add water.
Step 8:
Bring the pilaf to a boil over high heat until the rice absorbs the water.
Step 9:
Place an unpeeled head of garlic in the center and cover with rice.
Step 10:
Cover the pan with a lid and simmer over low heat for 20-25 minutes.
Step 11:
Remove the garlic and stir the pilaf.
Cooking tips
You can cut carrots into strips either by hand or using a Korean grater.
Drain the rice about five times to ensure it is thoroughly washed.
You should add a head of garlic to the pilaf and begin the final stage of cooking when the water has disappeared from the surface but remains inside.
