Classic pilaf with pork in a cauldron on the stove

Step-by-step cooking

1. Step 1:

   

   How to make pilaf with pork in a cauldron on the stove? Prepare the necessary ingredients. If necessary, defrost the meat in advance, preferably overnight, on the bottom shelf of the refrigerator. Peel the onion. Wash the carrots and onions, dry them. Remove the peel from the carrots. You can choose any rice to your taste. I have a regular, round one. Rinse it in several waters, drain the excess liquid. Remove the top layer of the husk from the whole head of garlic. Wash the garlic.

2. Step 2:

   

   First of all, prepare the zirvak — the meat base of the pilaf. How to make a zirvak? Clean pork from films and veins, rinse and dry. Pork fat (cut it from the meat) cut into small pieces. Preheat the cauldron over high heat, put pieces of pork fat there. Make the fire medium and, stirring, melt them until the formation of flakes.

3. Step 3:

   

   While the fat is being fried, cut the pork into pieces of the size you need, medium or smaller.

4. Step 4:

   

   Cut onion into half rings. To avoid watering your eyes, rinse the knife with tap water.

5. Step 5:

   

   Cut the carrots into large cubes. I do not advise grating carrots on a grater, the classic pilaf is prepared with sliced carrots. Carrots, grated on a grater, will spread out during cooking, sliced into cubes will keep its shape.

6. Step 6:

   

   Meanwhile, the fat has already melted. You can remove the pork rinds, leaving only the melted fat. Or you can leave them, as I did.

7. Step 7:

   

   Put the chopped onion into the cauldron and fry it over medium heat for 4-5 minutes, stirring.

8. Step 8:

   

   Add carrots to the onion. Mix it up.

9. Step 9:

   

   Fry the vegetables together for about 7-10 minutes. You can reduce the fire at this stage.

10. Step 10:

    

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

11. Step 11:

    

    Add cumin to the meat.

13. Step 12:

    

    To make zira reveal her fragrance better, rub it between your fingers.

14. Step 13:

    

    Salt the meat with vegetables.

15. Step 14:

    

    Fill the zirvak with water so that it covers the meat and vegetables completely. Bring the water to a boil.

16. Step 15:

    

    Then reduce the heat to a minimum and simmer the zirvak on the lowest heat for 40 minutes, covering the cauldron with a lid.

17. Step 16:

    

    Fragrant zirvak is ready!

18. Step 17:

    

    Add the pre-washed rice to the cauldron.

19. Step 18:

    

    Carefully fill the contents of the cauldron with water so that it does not wash away the layer of rice. I pour water on the wall. The water should be above the rice level by 1 finger. Drown a previously prepared and unpeeled garlic head in rice. Important!!! Do not mix rice with meat!

20. Step 19:

    

    Bring the pilaf to a boil, turn down the heat, cover tightly and do not open it for at least 30 minutes. Then make sure that all the water is absorbed and the rice becomes soft. Let the finished pilaf brew for 10-15 minutes under the lid.

21. Step 20:

    

    Remove the lid, and only now stir the pilaf. Now it can be laid out on plates and served.

22. Step 21:

    

    Classic pilaf with pork in a cauldron is ready, bon appetit!