Plov's recipe with Pork

Pilaf with pork is a dish that does not require any special material costs, very tasty and satisfying. For this you will need naturally pork, some vegetables and spices. Preparation of pilaf with pork is not a complicated process. You just need to know the recipe and observe the simple cooking technology. So how to cook pilaf with pork right? There is not one recipe that can turn rice and pork into a delicious dish.

The recipe for pilau with pork

To prepare the dish, we need the following ingredients: 1.2 kg of pork, 1 kg of rice, 2 tomatoes, 1 kg of carrots, 1 kg of onions, 2 heads of garlic, 300 g of sunflower oil, 100 g of tomato paste, seasoning (which includes barberry), black Pepper, salt.

Meat cut into cubes for 3-4 cm. We warm up the sunflower oil in the cauldron and throw the pork into it. Fry and periodically stir. We cut onions, carrots and tushim in a cauldron together with pork 15 minutes. Tomatoes cut into cubes, put in kazan and simmer for another 5 minutes. Pour boiling water into the cauldron, so that it covers the contents by about 1 cm. Add tomato paste, black pepper and salt to the cauldron. We extinguish another 15 minutes. We fall asleep spices, and we put garlic. After 5 minutes, lay rice, pre-washed. In this case, rice should be on top. In the center of the cauldron we make a hill of rice with a deepening. In the hollow we put the head of garlic. Add the boiling water so that the bottom of the slide is flooded with water. After that, stew for about 40 minutes, until completely ready.

The recipe for pilau with pork

Ingredients: 2 onions, carrots, 700 grams of pork, 3-4 cloves of garlic, 2 cups. With a slide of rice, vegetable oil, 4 stacks. Water, 18 black peppercorns, a teaspoon of salt.

Cooking method:

Cut the meat into small oblong pieces and fry in vegetable oil in the cauldron. Onions cut into half rings, add to meat. Three on a grated carrot and also put in a cauldron. Fry a little, add water. Garlic is cut into plates and put into a cauldron. Solim and pepper. When carrots and onions are cooked, pour rice into the cauldron, which must be soaked in warm water 30 minutes before. Stir, cover with a lid and simmer until the rice is ready. After 20 minutes the dish is ready.

Recipe of pilaf with pork and berries of barberry

Ingredients: 300 grams of pork, a glass of rice, carrots, onions, 2 cloves of garlic, 8 black peppercorns, salt, 2 bay leaves, ½ tea. Spoons of turmeric, ½ tea. Spoons berries barberry, pinch of coriander, 100 ml. Vegetable oils.

Cooking method:

Wash rice in cold water and pour it with water about 1 cm above the rice layer and set aside for 30 minutes to get wet. Carrots rub on a large grater. Cut the onion into cubes. Then cut the meat into small cubes across the fibers. Preheat the vegetable oil in a deep frying pan. Fry the meat and add onions and carrots. After roasting, add rice to the frying pan and fry for a few minutes. Pour two glasses of water. Pepper, salt, and then mix and bring to a boil. Add spices and put garlic on top. Cover the frying pan with a lid and then cook over low heat for about 30-40 minutes.

Plov's recipe with pork and pomegranate

Ingredients: kg. Rice, kg. Onions, kg. Carrots, kg of pork, 250 g of vegetable oil, 6 cloves of garlic, black pepper, pomegranate.

Cooking method:

Rinse the rice in warm water and leave it for an hour in hot water to make it wet. We warm up the vegetable oil in the cauldron. Onions cut into cubes and add also to the cauldron. Fry until golden brown. Cut the meat into oblong pieces and put it into the cauldron. Grated carrots on a large grater we throw into the cauldron. Stir and stew for 20-30 minutes. Pepper and salt. Place the rice on top of the meat. Fill with boiling water, about 1cm. And stew until water boils. Pour the pomegranate and mix. We make holes with a knife and insert the plates of garlic into the holes formed. Cover the lid and bring it to readiness.