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Pilaf in the oven with crumbly pork

Fluffy Oven-Baked Pork Pilaf

Homestyle! Simple, quick, and really tasty — impress the family! This is my go-to method for pork pilaf, and to my mind it's just the thing for a hearty dinner. The key to good pork pilaf is how you handle the meat. You could say the meat matters even more than the rice — without it, pilaf isn't really pilaf at all.

Hilya♥

Recipe author

Composition / ingredients

Servings:

Pork

400

Rice

Carrots

Prunes

Salt

Dry seasoning blend (for pilaf)

Vegetable oil

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 5 g

Fats 25 % 8 g

Carbohydrates 59 % 19 g

161 kcal

GI: 11 / 89 / 0

Cooking method

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How do you make fluffy oven-baked pork pilaf? If you want a hearty, really tasty dinner for the whole family, make pork pilaf. It always saves me when I haven't had a chance to cook and everyone's already at the door. Here's my recipe. We'll cook it in a dish that can go straight into the oven, so the pilaf never has to be transferred. Take an oven-safe braiser or Dutch oven. Pour in enough vegetable oil to come about half an inch up the sides. Rinse the pork under running water, trim off the sinew, and cut it into small pieces. Add the meat to the hot oil in the braiser. It will release its juices — let it braise in them. Once the liquid has fully cooked off, add an onion cut into quarter-rings and cook for 5 minutes. Then add the carrots — I don't slice them, I grate them on the large holes of a box grater. Chop the prunes and add them too. Sprinkle everything with pilaf seasoning and stir well. Pour in the water, season the meat and vegetables with salt, and stir. Bring everything to a boil. Once boiling, add the rice and stir. The water should sit about half an inch above the rice. Wait for it to return to a boil, then cover the braiser and put it in the oven for one hour. That's it. Enjoy!
Tip: For rice that comes out perfect every time, choose a good variety and rinse it until the water runs clear before cooking.
A note on frying oil: Every oil has a smoke point — the temperature at which it starts to burn and break down. For high-heat cooking, use a refined oil with a high smoke point, and avoid heating delicate unrefined oils too far.
If you use a ready-made spice blend, always check the label. These mixes often already contain salt, so account for that or you risk over-salting the dish.