English
Deutsch
español
français
italiano
-
Newest
Light salmon roll
Omelette with cherry tomatoes and cheese
Rice sponge cake
Spaghetti with shrimps in creamy garlic sauce
Cabbage with champignons
Beef Stroganoff with Mushrooms and Cream
Pork pilaf in a frying pan
The step-by-step recipe for pilaf with pork in a frying pan on the stove cannot be attributed to traditional Asian dishes, since they prefer to use beef or lamb for this dish. But the recipe for crumbly pilaf from pork in a frying pan is in modern Russian cuisine. In order to prepare this dish, the neck part is best suited. The meat will become soft and aromatic during cooking and will not be dry.
How to cook Pork pilaf in a frying pan
Step 1
Prepare zirvak (vegetable and meat base for pilaf). To do this, take a deep frying pan, put it on the stove, heat up vegetable oil in it and fry onions, meat and carrots in it one by one until dark golden brown and lightly crusted (usually it takes 7-10 minutes for each product). Combine the fried products together and add spices. Stir and simmer everything together for 3-5 minutes.
Step 2
Make pork pilaf in a frying pan. Add crumbly rice and water to the zirvak. Mix well and cover with a lid. Simmer the pilaf on minimum heat for 30 minutes. After the rice has absorbed all the water and becomes soft, put the garlic in the pan. Turn off the heat and leave to infuse for 20 minutes.
Pork pilaf in a frying pan - FAQ About Ingredients, Baking Time and Storage
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Grilled escalope
In French, the word "escalope" means cutlet. In fact, it is a piece of meat cut across the grain with a rib bone. Pork escalope can not only be baked in the oven and fried in a frying pan, but also cooked on an electric grill. It is very co
Tokosh, Uzbek dolma
Uzbeks also cook dolma. Only in the Uzbek version this dish is called tokosh. The difference between the Uzbek tokosh and the Caucasian dolma is that a large amount of meat broth is added to the tokosh - beef, chicken - but without the addition of to
Shashlik with mayonnaise
Pork shashlik with mayonnaise turns out tasty and juicy. It is best to marinate pork neck - the most satisfying and juicy part of the meat. But you can also use hip tenderloin with layers. Mayonnaise softens even the toughest meat well, and the shash
