Usuba
Pork Pilaf in a Cauldron
Aromatic pilaf with meat, vegetables, and spices. You can use any type of rice — short-grain, long-grain, or parboiled. Adjust the amount of oil, salt, and liquid to taste.
- Total
- 30 min
- Standard serving
- 660.9 g
Ingredients
Total 10
Instructions
- 1
Step 1
Cut the pork tenderloin into pieces of 2 by 3 cm.
- 2
Step 2
Chop the onion and carrot.
- 3
Step 3
Heat the cauldron, pour in sunflower oil and heat it well. Keep the heat at maximum until step 6.
- 4
Step 4
Add the meat and fry, stirring, until the oil becomes clear and no juice remains from the meat.
- 5
Step 5
Add onion and carrot, stirring constantly, fry until the vegetables are completely cooked.
- 6
Step 6
Add pilaf spices, barberry, and salt, and stir. Reduce heat to minimum. Insert a whole garlic head in the center of the cauldron contents.
- 7
Step 7
Rinse the rice and soak it in water for 15–20 minutes. Then spread it evenly in the cauldron. Do not stir.
- 8
Step 8
Pour boiling water so that the liquid covers the rice by approximately 1 cm (one finger joint). Keep the heat at minimum. Cook for 30 minutes without stirring. Then stir the pilaf, the garlic will become soft and aromatic.
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