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Crumbly pilaf with pork in a frying pan

Fluffy Pork Pilaf in a Skillet

Tasty, hearty, aromatic, and easy to make! There's nothing hard about making a fluffy pork pilaf. All you need is a regular skillet — ideally a heavy-bottomed one.

Yulia M.

Recipe author

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Composition / ingredients

Servings:

Pork

500

Rice

400

Onion

Carrots

Garlic

Water

Vegetable oil

Salt

Dry seasonings

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 5 g

Fats 22 % 6 g

Carbohydrates 59 % 16 g

139 kcal

GI: 7 / 93 / 0

Cooking method

Step 1:

How do you make pork pilaf in a skillet? Gather all your ingredients. Peel the onion and carrots and rinse them under running water. I use pork with a little fat on it — the fat keeps the meat from drying out.
Step 2:

Use plain rice, not parboiled. Rinse it several times in cold water, then cover it with boiling water and let it sit for 20 to 30 minutes.
Step 3:

Use a large, deep skillet with high sides. Heat it up well and add the vegetable oil. Cut the pork into pieces and sear it over high heat until it's golden all over. Searing quickly seals the juices inside the pieces.
Step 4:

Cut the carrots into sticks and the onion into large dice.
Step 5:

Add the onion and carrots to the skillet with the meat. Stir and fry everything together for 2 to 3 minutes.
Step 6:

Then add the salt and seasonings — a ready-made pilaf spice blend works well. Pour a little hot water over the meat and cover. Simmer over low heat for 15 to 20 minutes (depending on how tough the meat is).
Step 7:

Add the soaked rice from step 2 and pour in enough water to cover it completely. Stir and cover. Cook the pilaf over low heat for about 30 minutes. Don't stir during cooking.
Step 8:

The rice will absorb all the liquid. Taste it, and add just a bit more water if needed. Once the rice is soft, stir the pilaf and tuck in the peeled garlic cloves. Take the skillet off the heat and let it rest, covered, for 20 minutes.
Step 9:

The finished pork pilaf comes out delicious and satisfying. Enjoy!

For consistently great rice dishes, read our article on choosing rice and the secrets to cooking it well.
You can use any meat in place of the pork. Keep in mind that the cooking time, flavor, and calorie count will change. For example, beef takes longer than pork, while chicken or turkey takes less.
To check whether the oil is hot enough, dip in a wooden spoon or spatula. If bubbles gather around it, you're ready to start frying.