Pork Pilaf: 12 Best Recipes
Oriental cuisine has brought us many wonderful discoveries. Among them is aromatic pilaf with meat, spices, and a rich, multifaceted flavor. But few manage to cook it perfectly on the first try. So don't be afraid to experiment, and we've already gathered 12 of the best pork pilaf recipes for you!
1. Classic Pork Pilaf in a Kazan
The most aromatic pork pilaf is made in an old cast-iron kazan!
You will need: 1.5 kg pork tenderloin, 2 cups rice, 150 ml vegetable oil, 5 onions, 5 carrots, 2 heads garlic, 1 tbsp dried barberry, 1 tbsp salt, 0.5 tsp cumin, spices.
Preparation: Cut the pork into medium-sized pieces, slice the onions into half-rings, and the carrots into sticks. Rinse the rice and soak it in water. Meanwhile, heat the oil in the kazan. Add the pork to the oil and fry until the meat juice evaporates.
Add the onions, after 5 minutes add the carrots, and after another 5 minutes add all the spices. Stir, simmer briefly, place whole garlic heads on top, and cover with rice. Pour boiling water over the rice, about 1 cm above it, cover, reduce heat, and simmer the pilaf for about half an hour without stirring.
2. Pork Pilaf in a Frying Pan
If you don't have a kazan, we've found a great recipe for making pilaf in a frying pan!
You will need: 600 g pork, 1 cup rice, 70 ml vegetable oil, 2 onions, 2 carrots, 1 head garlic, 1 tbsp dried barberry, 1 tbsp salt, 0.5 tsp cumin, spices.
Preparation: Cut the meat and vegetables, separate the garlic into cloves, and soak the rinsed rice. Heat the oil in a frying pan and fry the meat over high heat until browned. Add the onions, and after 5 minutes add the carrots – continue frying.
Add spices, garlic, and a little water, stir, reduce heat, and simmer for 7 minutes. Spread the rice in an even layer and pour water 0.5 cm above it. The pilaf will be ready in about 20 minutes over low heat.
3. Pork Pilaf in a Multicooker
If you already have a multicooker, there's no need to spend time on bulky kitchen utensils – here's a suitable recipe!
You will need: 500 g pork, 2 cups long-grain rice, 200 g onions, 200 g carrots, 8 tbsp vegetable oil, 1 head garlic, 1.5 tsp salt, 2 cups water, 1.5 tbsp pilaf seasoning.
Preparation: Cut the pork into large pieces, the carrots into strips, and the onions into cubes. Pour oil into the multicooker bowl, select the frying mode, add the meat, and close the lid. After 5 minutes, add spices, stir, and close again for 15 minutes.
Add the onions to the meat, after 5 minutes add the carrots, and after another 5 minutes add the rinsed rice. Turn off the multicooker, pour in 2 cups of water, place the garlic head in the center, and if desired, sprinkle with turmeric for color. Close the lid, select the "Pilaf" mode, and leave the multicooker for about an hour.
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4. Uzbek Pork Pilaf
Although the traditional Uzbek pilaf recipe includes lamb, pork also works perfectly!
You will need: 600 g pork, 600 g devzira rice, 600 g carrots, 100 g onions, 200 ml vegetable oil, 2 heads garlic, salt, cumin.
Preparation: Soak the rinsed rice in cold water for 40 minutes. Meanwhile, cut the meat into cubes, the onions into squares, and the carrots into strips. Fry the onions in hot oil until golden, add the meat and fry until browned, turning once.
Add the carrots and fry the mixture for another 7 minutes, place a head of garlic in the middle, and pour in half a liter of water. When the water boils, remove the garlic, add salt, and spread the rice in an even layer. Add more water to just cover the rice. When the water evaporates, return the garlic to the center, sprinkle with spices, and cover. Simmer the pilaf over low heat for another 25 minutes.
5. Pork Pilaf with Pumpkin and Quince
This recipe makes a very unusual and beautiful pork pilaf for a festive table!
You will need: 1 kg pork, 1 kg rice, 1 kg carrots, 1 kg pumpkin, 2 quinces, 1 onion, 250 ml oil, cumin, salt.
Preparation: Soak the rice for half an hour, thinly slice the onion and carrots. Cut the quince into quarters and remove the core, then peel the pumpkin and chop it into sticks. Fry the pumpkin in hot oil, then remove and set aside.
In the same pot, add the meat, after 10 minutes add the onion, and after another 5 minutes add the carrots and cook until softened. Add spices, pour in a liter of water, salt, and add the quince. Bring the liquid to a boil and simmer for 25 minutes. Remove the quince, place the pumpkin in its place, cook it the same way, and remove.
Rinse the rice, add it to the boiling mixture, and pour water 0.5 cm above it. Simmer everything together for 20 minutes, then place the pumpkin and quince on top and simmer over minimal heat for the same amount of time.
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6. Pork Pilaf with Mushrooms and Pine Nuts
To add a touch of piquancy to pork pilaf, add pine nuts to the recipe!
You will need: 800 g pork, 2 cups rice, 4 cups vegetable broth, 200 g mushrooms, 1 onion, olive oil, chopped herbs, spices, pine nuts.
Preparation: Toast the pine nuts over medium heat and set them aside on a plate. Then, in the same oil, fry the meat. Add finely chopped onion and mushrooms to the pork, add the pine nuts and spices with herbs, and stir. Spread the rinsed rice in an even layer on top, pour vegetable broth 1.5 cm above it, and simmer over low heat with the lid on until cooked.
7. Pork Pilaf with Pomegranate
We understand vegetables in pork pilaf recipes, but what about pomegranate?
You will need: 1 kg pork, 400 g rice, 1.5 cups oil, 3 onions, 1 pomegranate, salt and spices.
Preparation: Cut the pork into small pieces and fry briefly. Add roughly chopped onions, simmer for 15 minutes, and add pomegranate seeds. Add the rinsed rice, pour water or broth 0.5-1 cm above it, and simmer the dish over low heat until cooked.
8. Sabza-Pilaf with Pork
The unusual cooking technique for this pilaf recipe is fully justified by the amazing result!
You will need: 650 g pork, 550 g basmati rice, 160 g ghee, 60 g onions, 160 g leeks, 120 g spinach, 40 g cilantro, 100 g parsley, 2 g saffron, 1 Azerbaijani lavash, lemon juice, spices.
Preparation: Rinse the rice, soak it in warm water for an hour, and prepare a saffron infusion with 120 ml of boiling water. Cook the rice until half-done, drain it, and meanwhile cut the pork into medium-sized pieces. Place the lavash at the bottom of the kazan, then the rice, and drizzle it with ghee and saffron infusion.
Cook the rice for 2 hours over low heat. Meanwhile, fry the pork almost until done, add finely chopped onions and herbs, and simmer for half an hour. Drizzle the meat with lemon juice and serve it separately with the rice.
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9. Chaykhana Pork Pilaf
Thanks to the broth and special laser rice, this pilaf recipe turns out exactly like in your favorite chaykhana!
You will need: 1.2 kg pork, 1 kg laser rice, 160 ml oil, 100 ml pork broth, 300 g onions, 1 kg carrots, 100 g chili pepper, salt, cumin, garlic.
Preparation: Cut the meat into cubes, the onions into half-rings, and a couple of garlic cloves into thin slices. Heat the oil and fry the onions until golden, add the meat with sliced garlic and continue frying until the juice evaporates. Add half of the carrots, and when they soften, add the rest.
Stir, pour in a glass of water, bring to a boil, add spices, chili, and a head of garlic. Simmer over low heat for 25 minutes. Meanwhile, soak the rice in warm water. Remove the chili from the pot, evenly distribute the rice, cover, and simmer for a couple of minutes. Slowly and evenly stir the rice with vegetables and meat three times with an interval. Pour in broth and simmer until cooked.
10. Bulgur and Pork Pilaf
A recipe for those who can't eat rice or simply want something original!
You will need: 700 g pork, 1 kg bulgur, 300 g onions, 300 g carrots, 350 ml oil, 50 g barberry, 1 head garlic, salt and pepper.
Preparation: Cut the meat into medium pieces, the onions into half-rings, and the carrots into large sticks. Fry everything together in hot oil for about 15 minutes. Add the bulgur, spices, and barberry, pour in water 1:1, place the garlic head in the center, and simmer until the bulgur is cooked.
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11. Japanese-Style Pork Pilaf
Pilaf can hardly be called an authentic Japanese dish, but this recipe is still very interesting!
You will need: 400 g pork, 300 g ham, 1 cup rice, 1 sweet pepper, 3 eggs, 100 ml soy sauce, 2 onions, 2 cucumbers, hot pepper.
Preparation: Soak the rinsed rice in cold water for 2 hours, change the water, place on the stove, and boil until half-cooked. Beat the eggs in a bowl, add 2 tbsp soy sauce, and whisk into a fluffy mixture. Fry thin pancakes from the egg mixture, cool, and cut into strips.
Slice the onions into half-rings, the bell pepper into strips, and the pork into thin strips. Fry the meat with vegetables in separate pans until cooked. Meanwhile, slice the cucumbers and ham into strips. Beautifully combine all ingredients, season, and add hot pepper.
12. Sweet Pork Pilaf
An unusual Indian-style recipe for those tired of plain pork pilaf!
You will need: 500 g pork, 2 cups rice, 60 g each of dried apricots and prunes, 100 ml vegetable oil, sugar, cardamom, cinnamon, cloves, other spices.
Preparation: Heat half of the vegetable oil and fry the pork in small pieces until half-cooked. In another pan, in the remaining oil, fry the rice until golden. Add all the spices and dried fruits to the rice and fry for another 7 minutes, stirring.
Add the rice to the meat, pour water 2 cm above it, bring to a boil, and cook over high heat until the water level is even with the rice. Reduce heat to minimum and simmer the pilaf until the rice is cooked.
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