Pork neck pilaf in a frying pan
12 servings
90 minutes
Pork neck pilaf in a pan is a harmony of flavors that combines juicy meat, aromatic spices, and tender rice. Although traditionally associated with Eastern cuisine, this version fits perfectly into European culinary traditions. The rich flavor of pork adds special depth to the dish, while the spices reveal its rich bouquet. Onions and carrots add a sweet note, while garlic and bay leaves provide spiciness. The pilaf is relatively simple to prepare, and frying the meat before stewing helps retain its juiciness. This dish is perfect for a family dinner or a friendly gathering, offering warmth and rich taste. It is served hot and pairs wonderfully with fresh vegetables and herbs.
1
Prepare the necessary ingredients.
2
Pour 50 ml of vegetable oil into the pan.
- Vegetable oil: 50 ml
3
Wash the meat well under running water, dry it a little, cut it into large cubes, place it in a pan, and put it on the fire.
- Pork neck (collar): 600 g
4
Fry the meat on medium heat on all sides until browned.
5
Peel the onion, wash it well under running water, cut it into strips or cubes, add it to the pan with the meat, and season everything to taste.
- Onion: 1 head
- Salt: to taste
6
Peel the carrot, wash it well, cut it into large sticks, and place it in the pan with the meat and onion. Fry over medium heat until the vegetables are golden.
- Carrot: 100 g
7
Rinse the rice well, cover it with water, and set it aside.
8
Add 2 teaspoons of pilaf seasoning to the pan with the fried meat and vegetables.
- Pilaf seasoning: 2 teaspoons
9
Add about 2 cups of clean water to the pan with the meat and vegetables.
- Bay leaf: 2 pieces
- Rice: 250 g
10
Cover the pan with a lid and simmer the meat until half-cooked for about 30 minutes on low heat.
11
Drain the water from the rice. Place the rice in the pan with the meat, add 2 bay leaves. If necessary, add a little water to cover the rice and salt to taste.
- Salt: to taste
12
Peel the garlic, wash it well under running water, and place it in the pan.
- Garlic: 3 cloves
13
Cover the pan with a lid, bring to a boil, and simmer on low heat until the pilaf is ready.
14
Serve the ready pilaf hot or warm.
