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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
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