Uzbek Pork Pilaf - A Step By Step Recipe With A Photo

I suggest to the housewives a recipe for making Uzbek pork pilaf. This option does not pretend to be authentic, but the pilaf turns out to be incredibly tasty and crumbly.

Cooking description:

Only Uzbeks, probably, can make a real Uzbek pilaf from pork at home. All other options are more likely based on the original recipes. However, the dish is still excellent and worthy of attention.

Purpose: For lunch / For dinner

Main ingredient: Meat / Pork / Cereals / Rice

Dish: Hot dishes / Pilaf

Cuisine geography: Uzbek / Eastern

Ingredients:

• Pork - 600 Grams
• Carrots - 1-2 Pieces
• Onion - 1-2 Pieces
• Rice - 500 Grams
• Vegetable oil - 50 Milliliters
• Salt - 1 Pinch
• Spices - 2-3 Art. spoons (turmeric, cumin, paprika, etc.)
• Garlic - 1 Piece

Servings: 8-10

How to cook "Uzbek pork pilaf"

1. The recipe for making Uzbek pilaf from pork, like any other, should start by rinsing the rice with water and leaving it in water for a while. 2. Peel the onion and cut into rings or half rings. 3. Pour vegetable oil on the bottom of the cauldron and heat it up. To understand that the oil is already hot enough, but does not burn, you can send a couple of onion rings there. As soon as they start to golden, the oil is well heated and the onion can be gently removed. 4. Send the onion to the heated oil and fry it until golden brown. This will happen pretty quickly, so you can't be distracted. 5. Wash carrots and cut into small cubes. Wash the meat, dry very well and cut into small pieces. 6. Send the meat to the onion and fry until a crust appears. Then put the carrots in the cauldron and fry everything together for about 3-4 minutes.