Pork Pilaf in a Cauldron
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
7
Description
You can use any type of rice — short-grain, long-grain, or parboiled. Adjust the amount of oil, salt, and boiling water to your taste.
Ingredients
- Onion - 5 heads
- Pork tenderloin - 52.9 oz
- Turnips - 5 pieces
- Garlic - 2 heads
- Pilaf Spices - to taste
- Dried Barberry - 1 tablespoon
- Rice - 2 cups
- Salt - 1 tablespoon
- Safflower Oil - 5 fl oz
- Boiling water - 5 cups
Step by Step guide
Step 1
Cut the pork tenderloin into pieces measuring 2 by 3 cm.
Step 2
Chop the onion and carrots.
Step 3
Heat the cauldron, pour in the sunflower oil — heat it well. Do not reduce the heat until step 6.
Step 4
Add the meat and fry, stirring, until the oil becomes clear (without the meat juices).
Step 5
Add the onion and carrots, stirring constantly, and fry until the onion and carrots are cooked.
Step 6
Add spices, barberry, salt, and mix everything together. Reduce the heat to minimum and insert a head of garlic in the center.
Step 7
Evenly sprinkle the rice (washed and soaked in water for about 15–20 minutes while you were chopping). Do not stir!
Step 8
And most importantly — pour boiling water to the first knuckle of your finger (about 1 cm). Keep the heat on minimum! 30 minutes and it's ready! You can mix everything, and the garlic will be simply delicious.
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