Easy Stovetop Pork Pilaf for a Hearty Family Meal

Incredibly delicious, made from simple ingredients, for dinner for the family! Pork pilaf in a pan on the stove turns out crumbly, satisfying and very tasty. And preparing it is easier than it seems, even a novice housewife can handle it. This is the best family dish for lunch or dinner.
cook time: 1h 20 min
Ethan Rowley
Easy Stovetop Pork Pilaf for a Hearty Family Meal

Nutrition Facts (per serving)

267
Calories
15g
Fat
22g
Carbs
10g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Garlic 2 clove
Salt to taste
Ground black pepper to taste
Rice 250 g
Bay leaf 1 pc
Carrot 1 pc
Vegetable oil 2 tbsp
Pork (pulp) 500 g
Dry spices (for pilaf) 1 tsp

Recipe instructions

Step 1

Step 1
How to cook crumbly pork pilaf in a pan on the stove? First, prepare the necessary ingredients. For pilaf, boneless pork pulp is usually used. This could be a ham, neck, shoulder blade. I have a ham.

Step 2

Step 2
Rinse the pork, dry it and cut into medium pieces.

Step 3

Step 3
Rinse the rice thoroughly until it reaches clean, clear water. It is best to use special steamed polished rice for pilaf. It doesnʼt get overcooked and retains its shape well.

Step 4

Step 4
Peel the carrots and cut into small strips.

Step 5

Step 5
Peel the onion. Usually the onion is added to pilaf cut into small cubes. I usually add the whole onion and throw it away at the very end.

Step 6

Step 6
Heat vegetable oil in a thick-bottomed saucepan. Place the pork and fry over high heat until golden brown. If you have a small pan, it is better to fry the pork in several batches so that less moisture is released from it. Frying over high heat will help seal all the meat juices inside the pieces and the pork will retain its juiciness.

Step 7

Step 7
Add spices and salt to the meat and stir quickly. For pilaf, it is advisable not to use enamel dishes — meat and spices can burn and stick to the bottom. And when you try to clean the bottom, you can damage the enamel. It is better to take pans made of stainless steel or with a non-stick coating.

Step 8

Step 8
Add carrots to the meat and fry, stirring, over medium heat for 2-3 minutes. If you want to add the onion chopped, it must be added at this stage along with the carrots.

Step 9

Step 9
Pour a glass of boiling water into the meat, add a whole onion, if you did not add it chopped before, and a bay leaf.

Step 10

Step 10
Cover the pan with a lid and simmer over low heat for 20 minutes until the meat is tender and most of the liquid has evaporated.

Step 11

Step 11
Sprinkle the washed rice on top of the meat and smooth it out. In this case, the rice should remain on top. There is no need to mix it with meat.

Step 12

Step 12
Pour hot water over the meat and rice so that the rice is completely covered by 1 cm of liquid. I used about one and a half glasses of water. It is important that there is not too much water, because in this case it will take longer to evaporate, and the rice may boil and lose its shape.

Step 13

Step 13
Cover the pan again with a lid and simmer over low heat until the liquid has evaporated, about 25-30 minutes. Do not stir the rice at this time.

Step 14

Step 14
Mix the finished rice with the meat. Place garlic cloves on top.

Step 15

Step 15
Cover the pan with a lid again and let the pilaf brew for another 15 minutes. Bon appetit!

Additional rubrics

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