Oven pilaf with pork is much tastier for many than cooked on the stove. Prepare the recipe below and you will always be a fan of it.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Real pilaf is a dish that does not tolerate rush and fuss. Many traditions and customs are associated with it. Of the many options for its preparation, the most delicious is pilaf in the oven. It is perfectly balanced and healthy. It contains protein and fiber. Unlike cooking on the stove, the rice remains whole and crumbly. The main thing is not to forget the golden rule: before cooking, the cereals must be thoroughly washed from excess starch. But most importantly, this pilaf is cooked in a short time, literally 45 minutes! Since pork meat is tender and juicy, therefore it does not require long roasting. And given the fast pace of modern life and the lack of time, this is a wonderful dish option for the always busy city dwellers. And the pork pilaf turns out to be fragrant, crumbly, nutritious and satisfying.
It will not be superfluous to recall several well-known rules for cooking pilaf, which are very relevant for this recipe.
- It is advisable to use rice long, it is not overcooked and turns out to be crumbly.
- To make it crumbly, you can also pre-soak it in water for half an hour or rinse it in several waters. So all the starch will come out of it.
- Do not feel sorry for carrots, they will add beauty and rich taste to the finished dish.
- Cut it into large pieces, not grate.
- Turmeric will give additional brightness to pilaf. Its enough literally 20 g.
- Caloric content per 100 g - 203 kcal.
- Servings - 4
- Cooking time - 60 minutes
Ingredients:
- Pork - 800 g
- Rice - 200 g
- Carrots - 1 pc.
- Seasoning for pilaf - 1 tsp
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Vegetable oil - for frying
Step-by-step cooking of pork pilaf in the oven:
1. Wash the pork, peel off the foil and cut into medium-sized pieces. Take a piece with fat, not lean.
2. Peel the carrots, wash and cut into 1 cm thick and 3-5 cm long bars.
3. Place the cauldron on the stove, splash vegetable oil and heat well. Place the pork in one layer and turn on a high heat.
4. Fry the meat until golden brown. Fast frying will keep the juiciness in the slices.
5. Add carrots to the pork.
6. Screw on the temperature and fry the meat with carrots until golden brown.
7. Season it with salt, ground pepper and pilaf seasoning. Stir and fry for another 1-2 minutes.
8. By this time, wash the rice well under 7 waters, or better soak it for a while so that all the starch comes out. Then put it in an even layer on the meat and do not stir, just season with a little salt.
9. Fill the food with drinking water 1 cm above the level, close with a tight lid or wrap with food foil and place in a preheated oven to 180 degrees for 15 minutes.
10. After this time, turn off the oven, but do not open it. Leave the pilaf in it to rise and reproach for half an hour.
11. After that, in several movements, gently mix it so as not to break the rice and serve it to the table by placing it in portioned plates.
See also a video recipe on how to cook pilaf in the oven.
