Uzbek 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? First of all, prepare all the ingredients needed for the recipe. I used a fresh piece of meat that has not been frozen. If your meat is frozen, defrost it first. Read about all the intricacies of proper defrosting in a separate article, link at the end of the recipe. Read about all the intricacies of proper defrosting in a separate article, link at the end of the recipe.

2. STEP 2

   

   Peel the onions and carrots. Remove the top layer of peel from the head of garlic. Rinse and dry the vegetables.

3. STEP 3

   

   Wash the pork, dry it with paper towels and cut into portions.

4. STEP 4

   

   Cut the large onion into large cubes and the carrot into cubes.

5. STEP 5

   

   Pour vegetable oil into a cauldron, heat it and fry the onion for a little while. Read about how to choose the right vegetable oil in separate articles, links at the end of the recipe. Add a teaspoon of salt to the cauldron. Leave the onion in the boiling oil until it turns dark golden brown. Remove the onion from the cauldron using a slotted spoon.

6. STEP 6

   

   Place the pork in the hot oil. Fry while stirring vigorously for several minutes. Rub the cumin with your hands and add to the meat. Continue roasting for another 15-20 minutes. If necessary, reduce the flame slightly.

7. STEP 7

   

   Place the onion in the cauldron. Stirring, cook for another 10 minutes.

8. STEP 8

   

   Next comes the turn of the carrots. Add it to the pork and onions and fry everything together for 10 minutes. Don't forget to stir everything sometimes so that nothing burns.

9. STEP 9

   

   Pour boiling water over everything so that it covers the roast. Add barberry and simmer over high heat for 10 minutes. Finally add turmeric.

10. STEP 10

    

    Reduce heat to low. Lay out the rice, previously washed several times until clean, in an even layer. Gently press a whole head of garlic into the middle of the rice. The water should cover the rice by 1.5-2 fingers. If there is not enough liquid, add boiling water. Taste everything and add salt if necessary.

11. STEP 11

    

    Increase the flame to high and cook with the lid open until the water evaporates from the surface of the rice. Next, reduce the flame to low and form a small mound around the garlic using a slotted spoon. Cover the cauldron with a lid and simmer until the rice is completely cooked. It took me about 10-15 minutes. Turn off the stove and, if desired, leave the pilaf to brew for a while. The dish is ready!

Comments on the recipe

Alyona

09.12.2023

4.6

Please accept with gratitude from our family a photo report of amazingly delicious pilaf! I have been preparing pilaf for a very long time, using different recipes. Yours was attracted by the simplicity of the set of products, namely the clear weight: “everything is 500 grams.” And there is no need to invent anything or add “not the eye”. Uzbek pilaf with pork is prepared simply, clearly, quickly. And it turns out SOOO delicious! True, today I cooked not on a fire, but on a stove, the weather let us down. Once again, THANK YOU SO MUCH!!!!

2901398

09.12.2023

4.8

I really liked the recipe for Uzbek pilaf with pork in a cauldron on the stove. This is the third time I’ve prepared it. Very tasty❤️

Check mark

09.12.2023

4.6

Yummy!!!! Thanks a lot!!! Instead, my option.

New cook

09.12.2023

5

Instead of pork, I used boar meat pulp. It turned out great! Big like to the author =)

Nikolay

09.12.2023

4.7

The pilaf turned out great. I sifted through hundreds of recipes for supposedly “real” pilaf, and not one of them fit this definition. Nowhere was the fraud specifically for “loose rice” observed. In some, the rice was COOKED before putting it in the zirvak... In any case, in order for you to get crumbly rice, you need to either buy special rice for pilaf, or “steamed” rice, or, as in this recipe, rinse it thoroughly, then leave in water (preferably boiling water) until the zirvak is prepared. Thank you again for this recipe for Uzbek pilaf, I saved it! P.S. I have been cooking for many years, I know very well how to cook pilaf, but sometimes it is interesting to read such recipes, to emphasize something new for myself.

Hanna

09.12.2023

4.6

I would like to thank you for such a wonderful recipe for Uzbek pilaf with pork on the stove in a cauldron. Everything turned out very tasty. The only deviation was that I didn’t have pork at home: so I replaced it with beef. (The rice is crumbly, which is very important, I once made it differently to the recipe a long time ago, so the pilaf turned out like porridge. And you described all the steps very clearly and clearly. Thank you very much. I will definitely repeat it with pork

I D

09.12.2023

4.7

I have long wanted to learn how to cook pilaf, specifically Uzbek one. I tried this recipe for the first time. Happened! True, the meat used was beef. But it turned out exactly the way I wanted, the whole family ate it and couldn’t stop. I thought why put the whole garlic, along with the peel? I prepared it and realized - this is a real treat, put in more so that there is enough for everyone. Thanks to the author, I actually taught you how to cook real Uzbek pilaf.