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Pilaf with tomato paste and pork in a saucepan on the stove

Pork Plov with Tomato Paste (Stovetop Pilaf)

This tasty pork plov is made with tomato in a pot. Cooking plov in a pot differs from the traditional cauldron method in that the meat is browned separately in a skillet and then moved to the pot. The onion and carrot here aren't pre-fried — they go in raw, on top of the browned meat. The recipe uses tomato paste, which gives the plov a more pronounced flavor.

Elena

Recipe author

Pilaf with tomato paste and pork in a saucepan on the stove

Composition / ingredients

Servings:

Pork

800

Rice

Onion

Carrots

Table salt (heaping)

Dry spices (for pilaf)

Vegetable oil

Tomato paste

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 7 g

Fats 32 % 11 g

Carbohydrates 47 % 16 g

192 kcal

GI: 6 / 94 / 0

Cooking method

Step 1:

To make plov in a pot, use one with a thick bottom, since the plov needs to simmer a long time over low heat, covered, without scorching. For 6 servings, take 800 g of boneless pork, 2 cups of rice, a carrot and an onion, a tablespoon of tomato paste, 6 tablespoons of vegetable oil, and a teaspoon each of salt and pilaf spices.
Step 2:

Pour 4 tablespoons of vegetable oil into the pot and 2 into the skillet.
Step 3:

Cut the pork into large pieces, as you would for goulash.
Step 4:

Place the cut meat in the skillet with the oil.
Step 5:

Fry the pork over high heat, stirring, for 15 minutes.
Step 6:

Meanwhile, peel the onion and carrot and cut them into small cubes.
Step 7:

Place the chopped onion and carrot in the oil on the bottom of the pot.
Step 8:

After 15 minutes of frying, the pork will be browned and the liquid in the skillet will have evaporated. Take the skillet off the heat.
Step 9:

Layer the browned pork over the vegetables in the pot.
Step 10:

Then sprinkle the meat with salt and spices.
Step 11:

Rinse the rice well with cold water.
Step 12:

Cover the layer of fried meat in the pot with the rinsed rice.
Step 13:

Sprinkle the remaining salt and spices over the rice.
Step 14:

Stir the tomato paste into a cup of warm water.
Step 15:

Pour the diluted tomato into the pot, add 3 more cups of hot water, and set the pot over high heat.
Step 16:

After half a minute, turn the heat to the lowest setting, cover the pot, and let the plov cook for an hour. Don't lift the lid until the plov is done.
Step 17:

After an hour, the pork plov is ready. Take the pot off the heat, open the lid, and stir.
Step 18:

Divide the hot pork plov among plates right away and serve.
Step 19:

Serve the plov with vegetables — fresh or canned, depending on the season.