Pork pilaf in a cauldron
7 servings
30 minutes
Pork pilaf in a kazan is a fragrant and hearty dish of Russian cuisine that embodies the richness of flavors and traditions. It is based on tender pork tenderloin, juicy onions, and sweet carrots that are sautéed to golden perfection. The addition of spices and dried barberry gives the pilaf a spicy and slightly tangy note, while a head of garlic simmering in the middle enriches the dish with subtle aromatic flavors. The uniqueness of this recipe lies in the cooking method in a hot kazan, which allows the ingredients to fully develop their flavors and textures. Pilaf is perfect for friendly gatherings or family dinners, especially on cool days when warmth and comfort are desired. It is best served hot with herbs and fresh vegetables, complemented by traditional Russian drinks.
1
Cut the pork tenderloin into pieces of 2 by 3 cm.
- Pork tenderloin: 1500 g
2
Chop the onion and carrot.
- Onion: 5 head
- Carrot: 5 piece
3
Heat the cauldron, pour in sunflower oil - heat it strongly. Do not reduce the fire until point 6.
- Sunflower oil: 150 ml
4
Add the meat and fry, stirring, until the oil becomes transparent (without juice from the meat).
- Pork tenderloin: 1500 g
5
Add onion and carrot, stirring constantly, fry until the onion and carrot are cooked.
- Onion: 5 head
- Carrot: 5 piece
6
Add spices, barberry, salt, and mix everything. Reduce the heat to minimum and place a head of garlic in the center.
- Pilaf spice blend: to taste
- Dried barberries: 1 tablespoon
- Salt: 1 tablespoon
- Garlic: 2 heads
7
Layer the washed rice (soaked for about 15-20 minutes while you were cutting) evenly. Do not stir!
- Rice: 2 glasss
8
The most important thing is to pour boiling water over the finger phalanx (about 1 cm). Keep the heat on low! In 30 minutes it's ready! You can mix everything, garlic is just delicious.
- Boiling water: 5 glass
