Pork pilaf
8 servings
155 minutes
Pork pilaf is a delicious and hearty dish from Russian cuisine that fills the home with the aromas of spices and roasted meat. Unlike traditional Eastern pilaf, it uses pork belly here, which adds a special richness to the flavor. Golden onions, sweet carrots, and pungent garlic create balance, while added spices—cumin, paprika, pepper—unveil a wealth of flavors. Thanks to the special cooking technique, the meat remains juicy while the rice is fluffy, absorbing the juices of the meat and the aroma of spices. Pork pilaf is perfect for both family dinners and celebrations when you want to delight guests with a tasty and easy-to-make dish.
1
First, let's prepare all the ingredients. The rice needs to be washed well (until the water is clear) and soaked in warm water. Peel the carrot and cut it into thin sticks about 2-3 cm long. Slice the onion into half rings (can be smaller but not too much). Separate the garlic into cloves and peel each clove. Divide the brisket into meat and bones, leaving some meat on the bones while cutting the rest into pieces (about 2x1x1 cm). Place the meat and bones on different plates as we will use them separately.
- Long grain parboiled rice: 500 g
- Carrot: 2 pieces
- Onion: 1 piece
- Garlic: 1 head
- Pork belly: 800 g
2
Pour oil into the cauldron and heat it well (until smoke appears).
- Vegetable oil: 0.1 l
3
We put the bones in the cauldron, add salt and a pinch of cumin. We fry well until a brown crust appears on the meat. Then, we take out the bones and set them aside on a plate.
- Pork belly: 800 g
- Salt: 1 teaspoon
- Cumin seeds (jeera): 1.5 teaspoon
4
In the cauldron, we add onions and fry, stirring constantly, until golden-brown.
- Onion: 1 piece
5
Add meat (boneless) to the onion and fry, stirring constantly, until browned (about 8 minutes).
- Pork belly: 800 g
6
We add carrots to the pot, simply sprinkling them evenly over the meat (without mixing). After 3-4 minutes, when the carrots soften, we mix everything.
- Carrot: 2 pieces
7
Return the meat on the bone to the pot, add paprika, pepper, salt, cumin (leave 1-2 pinches). Evenly distribute the garlic cloves. Pour boiling water over everything; the water should cover all contents. Reduce heat and wait for 20-25 minutes of gentle boiling.
- Pork belly: 800 g
- Paprika: pinch
- Ground black pepper: to taste
- Salt: 1 teaspoon
- Cumin seeds (jeera): 1.5 teaspoon
- Garlic: 1 head
- Boiling water: 1 l
8
Let's try with salt, the base should be slightly over-salted, as some of the salt will be absorbed by the rice. Add more salt if necessary.
- Salt: 1 teaspoon
9
Take the garlic and set it on a plate.
- Garlic: 1 head
10
We are laying the rice. Carefully, without mixing with the base, we place the rice on top of the meat with a slotted spoon and level it out. We pour boiling water so that the rice is about 1 cm under water. We cook the rice over medium heat until the water goes below the rice.
- Long grain parboiled rice: 500 g
- Boiling water: 1 l
11
We are trying the rice; it should not be hard but also not mushy (if necessary, add a cup of water and wait until the water goes below the rice again).
- Boiling water: 1 l
12
We gather the rice from the edges to the center, forming a mound. We poke the top of the mound with a fork down to the bottom, return the garlic there, and cover the hole.
- Garlic: 1 head
13
We crush the remaining cumin in our palms and sprinkle it over the rice.
- Cumin seeds (jeera): 1.5 teaspoon
14
Cover the pot with a clean towel and a lid on top. Reduce the heat to minimum and keep the pot on the fire for about 10 minutes.
15
Remove the heat and leave on the stove for another 15 minutes.
16
Now we mix everything and serve.