Classic Pork Plov (Stovetop Pilaf in a Cauldron)

Cooking method

1. Step 1:

   

   How do you make pork plov in a cauldron on the stove? Gather your ingredients. If needed, thaw the meat ahead of time — ideally overnight on the bottom shelf of the fridge. Peel the onion. Wash and dry the carrots and onion, and peel the carrots. Use any rice you like; mine is a regular short-grain. Rinse it through several changes of water and drain. Peel away just the outer papery layer from a whole head of garlic and rinse it.

2. Step 2:

   

   First, make the zirvak — the meat-and-vegetable base of the plov. Trim the pork of any membrane and sinew, then rinse and pat it dry. Cut the pork fat (trimmed from the meat) into small pieces. Heat the cauldron over high heat and add the fat. Lower to medium and, stirring, render it down until it forms golden cracklings.

3. Step 3:

   

   While the fat renders, cut the pork into pieces the size you prefer — medium or a little smaller.

4. Step 4:

   

   Slice the onion into half-rings. To keep your eyes from watering, rinse the knife under tap water now and then.

5. Step 5:

   

   Cut the carrots into thick batons. Don't grate them — classic plov is made with cut carrots. Grated carrots fall apart as they cook, while batons hold their shape.

6. Step 6:

   

   By now the fat has rendered. You can scoop out the cracklings and leave just the melted fat — or leave them in, as I did.

7. Step 7:

   

   Add the sliced onion to the cauldron and fry it over medium heat for 4 to 5 minutes, stirring.

8. Step 8:

   

   Add the carrots to the onion and stir.

9. Step 9:

   

   Fry the vegetables together for about 7 to 10 minutes. You can lower the heat at this point.

10. Step 10:

    

    Add the pork to the vegetables, stir, and fry the whole mixture for about 10 more minutes.

11. Step 11:

    

    Sprinkle the cumin (zira) over the meat.

12. Step 12:

    

    To bring out the cumin's aroma, rub it between your fingers as you add it.

13. Step 13:

    

    Salt the meat and vegetables.

14. Step 14:

    

    Pour in enough water to cover the meat and vegetables completely. Bring it to a boil.

15. Step 15:

    

    Then turn the heat down to the lowest setting and simmer the zirvak, covered, for 40 minutes.

16. Step 16:

    

    The fragrant zirvak is ready!

17. Step 17:

    

    Add the rinsed rice to the cauldron.

18. Step 18:

    

    Carefully pour water into the cauldron so it doesn't disturb the layer of rice — I pour it down the side. The water should sit about one finger-width above the rice. Bury the whole, unpeeled head of garlic in the rice. Important: do not stir the rice into the meat!

19. Step 19:

    

    Bring the plov to a boil, turn the heat down, cover tightly, and leave it undisturbed for at least 30 minutes. Then check that all the water has been absorbed and the rice is soft. Let the finished plov rest, covered, for 10 to 15 minutes.

20. Step 20:

    

    Lift off the lid, and only now stir the plov together. It's ready to plate and serve.

21. Step 21:

    

    Classic pork plov from the cauldron is ready — enjoy!