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Pork pilaf in a deep frying pan

Pork Pilaf in a Deep Skillet

Delicious pilaf doesn't have to be made in a cauldron — a skillet works too! It actually cooks a little faster in a skillet than in a cauldron, and this method is especially handy when you only need to make a small batch.

Elena

Recipe author

Composition / ingredients

Servings:

Rice

200

Pork

400

Onion

100

Carrot

100

Vegetable oil

Table salt

Dried spices (pilaf seasoning)

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 5 g

Fats 47 % 14 g

Carbohydrates 37 % 11 g

186 kcal

GI: 9 / 91 / 0

Cooking method

Step 1:

To make 6 servings of tasty pilaf in a skillet, you'll need 1 cup of rice, 14 oz (400 g) of pork, one carrot and one onion, 7 tablespoons of vegetable oil, and a teaspoon each of salt and pilaf seasoning.
Step 2:

Cut the pork into small cubes.
Step 3:

Add the cubed meat to hot vegetable oil in the skillet. Be sure to use a heavy skillet with thick walls and high sides.
Step 4:

After a minute the meat will release its juices; leave it to fry and start prepping the rest of the ingredients.
Step 5:

Cut the onion into small cubes, just like the meat.
Step 6:

Grate the carrot on the coarse side of a grater.
Step 7:

Rinse the rice in cold water.
Step 8:

By the time you've chopped the vegetables and rinsed the rice, the moisture from the meat has cooked off and the pork pieces have browned.
Step 9:

Add the chopped onion to the browned pork in the skillet.
Step 10:

Stir the meat and onion together and fry for another two minutes.
Step 11:

Then turn the heat under the skillet down to low and add the grated carrot to the meat.
Step 12:

Spread the carrot in an even layer over the pork and onion.
Step 13:

Sprinkle the carrot layer with the salt and pilaf seasoning.
Step 14:

Now spread the rinsed rice on top of the carrot layer.
Step 15:

Carefully level the rice so it fully covers the carrot layer.
Step 16:

Pour 3 cups of water into the skillet.
Step 17:

Cover the skillet with a lid and let the pilaf cook over low heat for 50 minutes.
Step 18:

Take the finished pork pilaf off the heat and serve it hot.