Pork Pilaf
⏳ Time
2 hours 35 minutes
🥕 Ingredients
11
🍽️ Servings
8
Description
For cooking, it is preferable to use a cauldron (or a thick-walled pot) with a lid.
Ingredients
- Salted pork belly - 28.2 oz
- Parboiled and wild rice blend - 17.6 oz
- Turnips - 2 pieces
- Onion - 1 piece
- Garlic - 1 head
- Boiling water - 1 qt
- Vegetable Oil - 3 fl oz
- Toasted Cumin Seeds - 1½ teaspoons
- Paprika - a pinch
- Ground Black Pepper - to taste
- Salt - 1 teaspoon
Step by Step guide
Step 1
First, prepare all the ingredients. Rinse the rice well (until the water runs clear) and soak it in warm water. Peel and cut the carrots into thin strips about 2–3 cm long. Slice the onion into half-rings (you can cut it smaller, but not too finely). Separate the garlic into cloves and peel each clove. Cut the pork belly into meat and bones, leaving some meat on the bones, and cut the rest into pieces (about 2x1x1 cm). Place the meat and bones on separate plates, as we will use them separately.
Step 2
Pour the oil into the cauldron and heat it well (until it starts to smoke).
Step 3
Add the bones to the cauldron, sprinkle with salt, and add a pinch of cumin. Sauté well until a brown crust forms on the meat. Then, remove the bones and set them aside on a plate.
Step 4
Add the onion to the cauldron and fry, stirring constantly, until it turns golden-brown.
Step 5
Add the meat (without bones) to the onion and sauté, stirring constantly, until it browns (about 8 minutes).
Step 6
Add the carrots to the cauldron, simply spreading them evenly over the meat (do not stir). After 3–4 minutes, when the carrots soften, mix everything together.
Step 7
Return the bones to the cauldron, add paprika, pepper, salt, and cumin (reserve 1–2 pinches). Evenly distribute the garlic cloves. Pour in boiling water, enough to cover all the contents; this is sufficient. Reduce the heat and let it simmer gently for 20–25 minutes.
Step 8
Taste for salt; the base should be slightly oversalted, as some salt will be absorbed by the rice. Add more salt if necessary.
Step 9
Remove the garlic and set it aside on a plate.
Step 10
Add the rice. Carefully, without mixing it with the base, use a slotted spoon to place the rice on top of the meat and level it out. Pour in boiling water, enough to have the rice submerged by about 1 cm. Cook the rice over medium heat until the water is below the level of the rice.
Step 11
Taste the rice; it should be firm but not mushy (if necessary, add a glass of water and wait until the water is below the rice again).
Step 12
Gather the rice from the edges to the center, forming a mound. Poke the top of the mound with a fork all the way to the bottom, return the garlic to the hole, and cover it up.
Step 13
Crush the remaining cumin in your palms and sprinkle it over the rice.
Step 14
Cover the pot with a clean towel and then with a lid. Reduce the heat to the minimum and keep the cauldron on the heat for about 10 minutes.
Step 15
Remove from heat and let it sit on the stove for another 15 minutes.
Step 16
Now mix everything together and serve.
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