Quick and Easy Pork Pilaf Skillet

Delicious, satisfying, aromatic and easy to prepare! There is nothing difficult about making crumbly pilaf with pork in a frying pan. Even a novice cook can handle it. The result will please all household members.
cook time: 1h
Caleb Huxley
Quick and Easy Pork Pilaf Skillet

Nutrition Facts (per serving)

139
Calories
6g
Fat
16g
Carbs
5g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Garlic 4 clove
Salt to taste
Water 1 l
Rice 400 g
Carrot 2 pc
Vegetable oil 30 g
Pork 500 g
Dry spices to taste

Recipe instructions

Step 1

Step 1
How to make crumbly pilaf with pork in a frying pan? Prepare all the necessary ingredients for this. Peel the onions and carrots and rinse them in running water to remove any dirt. I take pork with a small amount of lard. Lard prevents the meat from drying out.

Step 2

Step 2
For pilaf, take regular rice, not steamed. Rinse it several times in cold water. Then pour boiling water and leave to stand for 20-30 minutes. You will learn all the subtleties of choosing rice by reading the article at the end of the recipe.

Step 3

Step 3
To prepare pilaf, take a large, deep frying pan with high sides. Heat it until hot and pour in vegetable oil. Cut the pork into pieces and fry it over high heat until it turns golden brown. Quickly fried meat retains all the juices inside the pieces.

Step 4

Step 4
Cut the carrots into cubes and cut the onion into large cubes.

Step 5

Step 5
Place the onions and carrots in the pan with the meat. Stir and fry everything together for 2-3 minutes.

Step 6

Step 6
Then add salt and spices. You can take a ready-made set of spices for pilaf. Pour a small amount of hot water over the meat and cover with a lid. Simmer over low heat for 15-20 minutes (depending on the toughness of the meat).

Step 7

Step 7
Add rice steamed with boiling water to the pan (see step 2) and fill everything with water so that it completely covers the rice. Stir and cover with a lid. Cook the pilaf for 30 minutes over low heat. There is no need to stir during cooking.

Step 8

Step 8
The rice will absorb all the liquid. Try the rice. If necessary, you can add just a little water. When the rice becomes soft, stir the pilaf and spread out the peeled garlic. Remove the pan from the heat and leave it covered for 20 minutes.

Step 9

Step 9
The finished pork pilaf is very tasty and satisfying. Bon appetit!

Additional rubrics

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