Pork pilaf in a pan on the stove, crumbly

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to cook crumbly pork pilaf in a pan on the stove? First, prepare the necessary ingredients. For pilaf, boneless pork pulp is usually used. This could be a ham, neck, shoulder blade. I have a ham.

2. STEP 2

   

   Rinse the pork, dry it and cut into medium pieces.

3. STEP 3

   

   Rinse the rice thoroughly until it reaches clean, clear water. It is best to use special steamed polished rice for pilaf. It doesn't get overcooked and retains its shape well.

4. STEP 4

   

   Peel the carrots and cut into small strips.

5. STEP 5

   

   Peel the onion. Usually the onion is added to pilaf cut into small cubes. I usually add the whole onion and throw it away at the very end.

6. STEP 6

   

   Heat vegetable oil in a thick-bottomed saucepan. Place the pork and fry over high heat until golden brown. If you have a small pan, it is better to fry the pork in several batches so that less moisture is released from it. Frying over high heat will help seal all the meat juices inside the pieces and the pork will retain its juiciness.

7. STEP 7

   

   Pour the spices into the meat and stir quickly. For pilaf, it is advisable not to use enamel dishes - in them the meat and spices can burn and stick to the bottom. And when you try to clean the bottom, you can damage the enamel. It is better to take pans made of stainless steel or with a non-stick coating.

8. STEP 8

   

   Add carrots to the meat and fry, stirring, over medium heat for 2-3 minutes. If you want to add the onion chopped, it must be added at this stage along with the carrots.

9. STEP 9

   

   Pour a glass of boiling water into the meat, add a whole onion, if you did not add it chopped before, and a bay leaf.

10. STEP 10

    

    Cover the pan with a lid and simmer over low heat for 20 minutes until the meat is tender and most of the liquid has evaporated.

11. STEP 11

    

    Sprinkle the washed rice on top of the meat and smooth it out. In this case, the rice should remain on top. There is no need to mix it with meat.

12. STEP 12

    

    Pour hot water over the meat and rice so that the rice is completely covered by 1 cm of liquid. I used about one and a half glasses of water. It is important that there is not too much water, because in this case it will take longer to evaporate, and the rice may boil and lose its shape.

13. STEP 13

    

    Cover the pan again with a lid and simmer over low heat until the liquid has evaporated, about 25-30 minutes. Do not stir the rice at this time.

14. STEP 14

    

    Mix the finished rice with the meat. Place garlic cloves on top.

15. STEP 15

    

    Cover the pan with a lid again and let the pilaf brew for another 15 minutes. Bon appetit!

Comments on the recipe

Christmas tree

26.10.2023

4.6

Interesting recipe using tomato paste, thank you. I cook pilaf with pork in a slow cooker.

Natalia M

26.10.2023

4.7

Today we have pilaf again for dinner. I prepared it according to this recipe with pork. My meat was fatty, loin) I think it was just right for pilaf. I took special rice “for pilaf”, it didn’t boil into porridge, but it wasn’t very crumbly either. Traditionally, the onion was cut into small cubes and fried along with the pork. Using this recipe, preparing pilaf is as easy as shelling pears) The pork is ready in a matter of minutes, and the rest is even faster. I liked adding a whole head of garlic better than minced garlic. Yes, and it’s beautiful! The taste is wonderful, hot hearty pilaf relaxes after a long day of work. I recommend everyone to try this recipe for pilaf with pork!

tatyanochka2022

26.10.2023

4.5

I prepared dinner according to the recipe for pork pilaf in a pan on the stove, crumbly. Instead of a saucepan, I took a roasting pan with thick walls and a bottom for cooking. It is very convenient to prepare dishes such as pilaf. I fried the onions along with carrots, adding vegetables to the meat. Then I poured hot water over everything, added bay leaves for flavor, and kept it covered over low heat for 20 minutes. After that, I put washed rice on the meat (I took long-grain steamed rice for pilaf), leveled it and added more water so that the rice was covered with water by 1 cm. Simmered until the rice was soft. I cut the garlic cloves into slices, added them to the pilaf and let it brew under the lid for about 15 minutes. The pilaf turned out crumbly, aromatic and tasty! The rice came out soft, with a delicate, pleasant flavor. The meat also reached softness, it turned out juicy and appetizing, plus spicy garlic! Thank you very much for the recipe!

homjak

26.10.2023

5

It looks appetizing, and this is how I cook pilaf, you can try it too

Sergey

26.10.2023

4.9

I prepared everything according to the recipe exactly, the pilaf tasted just right.

WPartner

26.10.2023

4.7

What a wide variety of ways to prepare pilaf, choose any one to suit your taste, make it and treat it to your family and guests.

Marina

26.10.2023

4.8

The pilaf turned out amazing!!! Thank you for the recipe