Classic pilaf with pork in a cauldron on the stove

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make pilaf with pork in a cauldron on the stove? Prepare the necessary ingredients. If necessary, defrost the meat in advance, preferably overnight, on the bottom shelf of the refrigerator. Peel the onion. Wash carrots and onions and dry. Remove the skin from the carrots. The article at the end of this recipe will help you choose rice. Rinse it in several waters, drain the excess liquid. Remove the top layer of peel from a whole head of garlic. Wash the garlic.

2. STEP 2

   

   First of all, prepare zirvak - the meat base of the pilaf. How to make zirvak? Clean the pork from films and veins, rinse and dry. Cut the pork fat (cut from the meat) into small pieces. Heat a cauldron over high heat and add pieces of pork fat. Turn the heat to medium and, stirring, melt them until cracklings form.

3. STEP 3

   

   While the fat is browning, cut the pork into your desired size, medium or smaller.

4. STEP 4

   

   Cut the onion into half rings. To prevent your eyes from watering, rinse your knife with tap water.

5. STEP 5

   

   Cut the carrots into large cubes. I do not recommend grating carrots; classic pilaf is prepared with chopped carrots. Grated carrots will spread during cooking, but cut into cubes will keep their shape.

6. STEP 6

   

   Meanwhile, the fat had already melted away. You can remove the cracklings, leaving only the melted fat. Or you can leave them, like I did.

7. STEP 7

   

   Place the chopped onions in a cauldron and fry them over medium heat for 4-5 minutes, stirring.

8. STEP 8

   

   Add carrots to the onions. Stir.

9. STEP 9

   

   Fry the vegetables together for about 7-10 minutes. You can reduce the heat at this stage.

10. STEP 10

    

    Add the pork to the vegetables, stir and fry the whole mass for about 10 minutes.

11. STEP 11

    

    Add cumin to the meat.

12. STEP 12

    

    To better reveal the cumin's aroma, rub it between your fingers.

13. STEP 13

    

    Salt the meat and vegetables.

14. STEP 14

    

    Fill the zirvak with water so that it completely covers the meat and vegetables. Bring the water to a boil.

15. STEP 15

    

    Then reduce the heat to low and simmer the zirvak on the lowest heat for 40 minutes, covering the cauldron with a lid.

16. STEP 16

    

    The fragrant zirvak is ready!

17. STEP 17

    

    Add pre-washed rice to the cauldron.

18. STEP 18

    

    Carefully fill the contents of the cauldron with water so that it does not wash away the layer of rice. I pour water down the wall. The water should be 1 finger higher than the level of the rice. Drown the previously prepared and unpeeled head of garlic in the rice. Important!!! Do not mix rice with meat!

19. STEP 19

    

    Bring the pilaf to a boil, reduce the heat, cover tightly and do not open it for at least 30 minutes. Then make sure that all the water is absorbed and the rice becomes soft. Let the finished pilaf brew for 10-15 minutes under the lid.

20. STEP 20

    

    Remove the lid, and just now stir the pilaf. Now you can put it on plates and serve.

21. STEP 21

    

    Classic pilaf with pork in a cauldron is ready, bon appetit!

Comments on the recipe

Lesya

02.10.2023

4.7

I recently discovered a recipe for cooking pilaf with pork in a sleeve in the oven. Very tasty and easy to cook!

Natalia M

02.10.2023

4.6

I cook pilaf often, we love it very much. But I didn’t even know that the meat base is called “zirvak”) This time I prepared it especially carefully. I also separated the lard and rendered the fat out of it, added meat to the greaves and fried it all together. The recipe calls for a lot of onions and carrots. I decided to do everything according to the recipe. And I have to admit, I really liked it. A large amount of onion gave incredible juiciness to the pilaf, and carrots gave not only a beautiful color, but also a bright taste. I don’t particularly like cumin, so I used freshly ground black pepper as a spice. The head of garlic added a nice garlicky flavor. The pilaf came out tender and tasty. Especially hot, just off the stove. Thanks to the author for this wonderful recipe!

Irochka

02.10.2023

4.7

I cook pilaf the same way. Wonderful recipe. The author is smart: everything is clear and accessible. I would like to add on my own: I add 2 tsp of tomato paste and 1 tsp of sugar to the meat. Maybe it will be useful to someone.