Pork pilaf with pork - 14 cooking recipes

When it comes to pilaf, representatives of different nationalities imagine completely different dishes. Thus, adherents of Muslim faiths prepare pilaf from lamb. Less often - from beef, chicken or other meat. Pork is not acceptable to them due to religious restrictions. But on the territory of the Russian Federation, the dish is often prepared from it - due to the greater availability of pork, the speed and ease of its processing and taste.

The technology for preparing pilaf with pork is no different from the classic one. That is, you can take any recipe for meat pilaf and replace the meat in it with the desired one. The entire process can be repeated with precision. First, vegetables are fried in a cauldron. Then chopped meat is added to them. Then comes the rice. Pour hot water over everything and simmer until done under the lid. A little later (or immediately) a head or two of garlic is stuck into the rice in several places for more flavor.

In addition to the listed ingredients, pork pilaf may include: dried barberries, bay leaves, hot peppercorns, ground paprika, ground black pepper, carrots, onions, mushrooms, cumin, turmeric, tomatoes (fresh, sun-dried, dried), coriander, cilantro. Instead of rice, you can take other grains: buckwheat, couscous, bulgur, and so on. Rice, in turn, can be round, long, polished, brown, black, white. Pork parts can be any: fillet, neck, ribs.

By the way, if you add sauerkraut to meat pilaf, you get a very tasty and not entirely ordinary dish called kapiznyak.