Hearty Uzbek Pork Pilaf in a Cauldron

No one will refuse such a fantastically tasty dish! Uzbek pilaf with pork in a cauldron on the stove is hearty and aromatic, everyone will like it without exception! Pork pilaf can be prepared for dinner for the family or served on a holiday table. Try it, you will definitely like it!
cook time: 2h
Lucas Halstead
Hearty Uzbek Pork Pilaf in a Cauldron

Nutrition Facts (per serving)

241
Calories
16g
Fat
19g
Carbs
7g
Protein

Ingredients (8 portions)

Basic:

Onion (about 300 grams, one large, the other small) 2 pc
Garlic (1 large head) to taste
Salt to taste
Zira 1 tsp
Rice 300 g
Carrot 400 g
Vegetable oil 120 ml
Pork 500 g
Barberry to taste
Turmeric 1 tsp

Recipe instructions

Step 1

Step 1
How to make pilaf with pork in a cauldron on the stove? First of all, prepare all the ingredients needed for the recipe. I used a fresh piece of meat that has not been frozen. If your meat is frozen, defrost it first. Read about all the intricacies of proper defrosting in a separate article, link at the end of the recipe. Read about all the intricacies of proper defrosting in a separate article, link at the end of the recipe.

Step 2

Step 2
Peel the onions and carrots. Remove the top layer of peel from the head of garlic. Rinse and dry the vegetables.

Step 3

Step 3
Wash the pork, dry it with paper towels and cut into portions.

Step 4

Step 4
Cut the large onion into large cubes and the carrot into cubes.

Step 5

Step 5
Pour vegetable oil into a cauldron, heat it and fry the onion for a little while. Read about how to choose the right vegetable oil in separate articles, links at the end of the recipe. Add also a teaspoon of salt to the cauldron. Leave the onion in the boiling oil until it turns dark golden brown. Remove the onion from the cauldron using a slotted spoon.

Step 6

Step 6
Place the pork in the hot oil. Fry while stirring vigorously for several minutes. Rub the cumin with your hands and add to the meat. Continue roasting for another 15-20 minutes. If necessary, reduce the flame slightly.

Step 7

Step 7
Place the onion in the cauldron. Stirring, cook for another 10 minutes.

Step 8

Step 8
Next comes the turn of the carrots. Add it to the pork and onions and fry everything together for 10 minutes. Donʼt forget to stir everything sometimes so that nothing burns.

Step 9

Step 9
Pour boiling water over everything so that it covers the roast. Add barberry and simmer over high heat for 10 minutes. Finally add turmeric.

Step 10

Step 10
Reduce heat to low. Lay out the rice, previously washed several times until clean, in an even layer. Gently press a whole head of garlic into the middle of the rice. The water should cover the rice by 1.5-2 fingers. If there is not enough liquid, add boiling water. Taste everything and add salt if necessary.

Step 11

Step 11
Increase the flame to high and cook with the lid open until the water evaporates from the surface of the rice. Next, reduce the flame to low and form a small mound around the garlic using a slotted spoon. Cover the cauldron with a lid and simmer until the rice is completely cooked. It took me about 10-15 minutes. Turn off the stove and, if desired, leave the pilaf to brew for a while. The dish is ready!

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